Friday, June 3, 2011

Chicken Pot Pie


THIS POT PIE IS TO DIE FOR!  IT IS THE ULTIMATE COMFORT FOOD AND HITS THE SPOT every time I make it.  FOR A QUICK SHORT CUT YOU CAN BUY A ROTISSERIE CHICKEN AT YOUR LOCAL STORE AND US IT.  IT ADDS SOME GREAT FLAVORS!

  • 3 whole chicken breasts, bone-in, skin-on
  • 3 tablespoons olive oil
  • Kosher Salt
  • Freshly ground black pepper
  • 5 cups chicken stock
  • 2 chicken bullion cubes
  •  1 1/2 sticks unsalted butter
  • 1 yellow onions, chopped
  • 3/4 cup all-purpose flour
  • 1/4 cup heavy cream
  • 2 cups medium-diced carrots
  • 2 cups diced russet potatoes
  • 1/4 cube of butter
  • 1 cup frozen peas
  • 1 cup frozen pearl 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 cube cold salted butter, diced
  • 1/2 to 2/3 cup ice water
  • 1 egg beaten with 1 tablespoon water, for egg wash
  • Kosher Salt and cracked black pepper
  • Fresh grated Parmesan Cheese

DIRECTIONS

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. Shred the chicken into small pieces. You will have 4 to 6 cups of cubed chicken.
In a small frying pan melt 1/4 cube of butter.  Add carrots and potatoes.  Season with salt and pepper and fry over medium heat until cooked through.  Set aside.
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until 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. Add 1 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, potatoes, peas, 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 until the fat is the size of peas. With the motor running, add the ice water slowly and enough to just 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. 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 Parmesan cheese, 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.

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