Sunday, April 11, 2010

Sunday dinner: Chicken Pot Pie

Chris and I took a meal to some friends, Daniel and Wendy Simmons, that just had a new baby girl. Daniel is going to be the campus pastor at the new Summit church Raleigh campus. We are so excited about it because they are a precious family! Wendy is a vegetarian so I wanted to find something that I could make for her but that I could also add some meat to for the boys. Enter...Ina Garten's chicken pot pie. I modified it some so that it has more veggies. If you like chicken pot pie, you will LOVE this! It was a wonderful evening with new friends. God is so good.

I made a double batch of this so we would have some in the freezer. A double batch will make 3 regular size pie pans and 6 mini pie pans (at our store, they are actually called "pot pie pans"). We ate one of the regular pie pans, put one in our freezer (which we ate for lunch today), and gave the other to Daniel and Wendy to put in their freezer.

Link to original recipe...

Chicken Pot pie (or leave out the chicken steps for veggie pot pie)
3 whole (6 split) chicken breasts, bone-in, skin-on
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups yellow onions, chopped (2 onions)
1 fennel (chopped...remove the green stems/leaves)
3/4 cup all-purpose flour
1/4 cup heavy cream
1 cup medium-diced carrots, blanched for 2 minutes
1 cup potatoes
1 cup frozen peas
1 cup frozen green beans
1 1/2 cups frozen small/pearl whole onions
1/2 cup minced fresh parsley leaves

For the pastry:
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper
Preheat the oven to 350 degrees F.

Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions, fennel, potatoes, and carrots over medium-low heat for 10 to 15 minutes, until the onions are translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Check the carrots and potatoes to see if they are almost soft. If not, allow to cook on low heat for a few more minutes, stirring frequently. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, peas, green beans, small onions and parsley. Mix well.

For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Preheat the oven to 375 degrees F.

Divide the filling equally among 4 ovenproof bowls (or 1 regular size pie pan and a few mini pie pans). Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.


Thumbnails powered by Thumbshots