For any day of the following week, if you come across with a problem about not knowing what to make for dinner, I highly recommend you this chicken pot pie.
My very first improvised chicken pot pie is not about the pie itself. Weird, huh?! Yes, cause it’s all about the filling which was completely-beyond-my-expectation easy to make, delicious and versatile. I made extra to go with pasta and white rice.
If the crust sounds too intimating for you, use store brought puff pastry instead or just forget it. Again, it’s the filling which you can have it plain.
Yet, don’t make it if you don’t have white wine and cream. Extremely important!
The portion I had was way bigger that the one in the photo. That was Ethan’s bowl. He loved it too!
Ingredients (serves 4-6):
2 1/2 cups all-purpose flour
1 teaspoon salt
2 tablespoons white sugar
2 sticks unsalted butter, cut into little cubes, chilled
1/2 cup ice water
Filling 6 tablespoons unsalted butter
1 large onion, chopped
3 carrots, thinly sliced
1/2 cup all-purpose flour
2 1/2 cup low-sodium chicken stock 1 1/2 cups milk
1/2 cup cream
1/4 cup white wine
6 cups shredded chicken thigh meat
3/4 cup green peas, frozen or fresh 3/4 cup corn kernels, frozen or fresh
Salt and freshly ground black pepper to taste 1 egg, lightly beaten Directions:
Prepare the crust by placing flour, salt and sugar in a food processor to mix. Add butter and process until the mixture resembles coarse meal. While the machine is running, pour in ice water slowly. The dough should hold together when pinched. Add a little more water if necessary.
Gather dough into a dish. Cover with plastic wrap and refrigerate for about 30 minutes to chill.
Preheat oven to 400°F.
In a large skillet, melt butter on medium heat. Add the onions and carrots, and cook until the onions are translucent, about 5 minutes.
Add the flour and cook, stirring for another minute. Slowly whisk in chicken stock to blend completely with the flour.
Add milk and cream. Decrease the heat to low and simmer for 10 minutes, stirring often. Add the chicken meat, wine, peas, corns, salt and pepper and stir well. Taste and adjust seasoning if necessary. Divide the filling among 4 to 6 ramekins.
Roll out the crust dough on a lightly flour surface to around 1/4″ thick. Cut into rounds with around 1/2″ larger than the circumference of the ramekins. Lay a dough round on each pot pie filling. Fold the excess dough under itself and use a fork to press the dough against the edge of the ramekins. Cut a 1-inch vent into each individual pie.
Lightly brush the beaten egg on each pie. Line a baking sheet with foil, place the pies on the baking sheet. Bake for 25 minutes, until the pastry is golden and the filling is bubbling. Let cool for 5 minutes and serve.
