Sunday, July 3, 2011

chicken pot pie

Here is the recipe and personal notes for the creation of a completely satisfying chicken pot pie, previously mentioned in this post.

Chicken Pot Pie. I mostly followed this recipe from AllRecipes.

1 pound skinless, boneless chicken breast halves - cubed (I used more than 1 lb.)
1 cup sliced carrots (used more than 1 cup, sliced in half-coins... ~3 carrots.)
1 cup frozen green peas (I may have used just over 1 cup.)
1/2 cup sliced celery (used more than 1/2 cup, thinly sliced... <1/4 inch? ~2 stalks.)
2 small-medium potatoes, cubed *optional
1/3 cup butter (used ~5-6 tbsp. butter.)
1/3 cup chopped onion (used more than 1/3 cup chopped onion. ~1/2 medium onion.)
1/3 cup all-purpose flour
1/2 teaspoon salt (I only eyed the salt, didn't actually measure it. Definitely need more than 1/4 tsp.)
1/4 teaspoon black pepper (I only eyed the pepper. Definitely used more than 1/4 tsp.)
1/4 teaspoon celery seed (used ~1/2 tbsp minced celery tops, rather than celery seed.)
1 3/4 cups chicken broth (used low-sodium organic, free-range chicken broth.)
2/3 cup milk

2 (9 inch) unbaked pie crusts (used the recipe from the Tartine Bakery cookbook for flaky tart dough)

In a saucepan, combine chicken, carrots, peas, and celery. Add water (or chicken broth, for more flavor) to cover and boil for 15 minutes. (*If adding potatoes, begin boiling ~7 minutes into the 15) Remove from heat, drain and set aside.

In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. (I
added 1 cup chicken broth, then all of the milk, then the remaining 3/4 cup chicken broth) If necessary, add more salt and pepper to taste. Simmer over medium-low heat until thick. Remove from heat and set aside.

Preheat oven to 425°F.

Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. (You may want to place the pie plate on a parchment-paper-lined, lipped cookie sheet in order to avoid a mess in your oven!)
(I u
sed the sauce to bind the crust edges, then glazed the top crust with olive oil and sprinkled with fine-granule sea salt. Delicious. I neglected to trim the excess dough from the crust, but that simply meant more tasty and flaky crust to eat with the filling. The excess veg & chicken & sauce was combined in the sauce pot. Totally yummy on its own. Or you can add in more chicken broth and some cooked orechiette pasta for a thick and creamy soup.)

Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
(Keep in mind: the filling is precooked! Once the crust is done, the pie is done!)

Throughout the process, I'd forgotten to follow a note from the comments section:
- add a little garlic when cooking the onions. (I still haven't done this, and it has not been necessary.)

Dinner for four. The leftovers were also fantastic :)
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