Monday, October 19, 2009

Cozy up with a Chicken Pot Pie

I found a delicous recipe that I tried out this weekend: homemade chicken pot pie!  It was sooo good!  It calls for a homemade crust but I didn't have much success with that part and being the baker that I am I feel like something may be off in the recipe (I mean it couldn't be me right?! LOL)   I had a frozen pillsbury pie crust on hand so I used that instead and threw the homemade dough away.  Here is the link to the website where I found it.  They provide step by step instructions with pictures!

Here's my "TWEAKED" version of the recipe
Chicken Pot Pie

1 rotesseire Chicken (meat pulled an diced)
1 package of frozen pie crust (rolled kind)

Filling ingredients
6 Tbsp unsalted butter
1/2 large onion, diced
3 carrots, thinly sliced on the diagonal
3 celery stalks, thinly sliced on the diagonal
1 potato (peeled and diced)
1/2 cup all-purpose flour
1 cup of heavy whipping cream
1 teaspoon dried Italian Seasoning
1 teaspoon dried parsley
1 teaspoon dried basil
couple splashes of white wine
3/4 cup green peas, frozen or fresh
salt and pepper to taste

Egg wash
1 egg whisked with 1 Tbsp water

1.  Thaw pie crust dough according to package directions.
2.  Prepare the filling. Preheat oven to 400°F. In a large skillet, melt butter on medium heat. Add the onions, carrots, and celery, and potato and cook until the onions are translucent, about 10 minutes. Add the flour and cook, stirring, one minute more. Whisk in 2 1/2 cups of the chicken stock. Whisk in the cream.   Decrease the heat to low and simmer for 10 minutes, stirring often. Add the chicken meat and dried seasoning salt and pepper and stir well. Taste and adjust seasoning if necessary. Fold in peas.  Divide the warm filling among six 10-ounce ramekins or one large pie pan.

4 Cut pie dough slightly larger than the circumference of the ramekins or baking dish. Lay a dough round on each pot pie filling. Fold the excess dough under itself and use the tines of a fork to press the dough against the edge of the ramekins. Cut a 1-inch vent into each individual pie. Use a pastry brush to apply an egg wash to each pie. Line a baking sheet with foil, place the pies on the baking sheet. Bake at 400°F for 25 minutes, or until the pastry is golden and the filling is bubbling. Let cool for at least 5 minutes before serving.

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