Thursday, April 12, 2012

classic chicken pot pie... 1 hour and 45 minutes

The unexpected perk to this dish, was that my 10-month-old baby loved it!

the goods:

1 and 1/4 cups all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch pieces
3 to 5 tablespoons ice water

5 tablespoons unsalted butter
1 medium yellow onion, diced small
4 medium carrots, diced small
2 garlic cloves, minced
1/2 cup all-purpose flour
4 cups low-sodium chicken broth
1 cup frozen peas
3 cups shredded cooked chicken (I got mine off a store-bought rotisserie)
1/3 cup fresh parsley, chopped

Make crust: In a food processor, pulse together flour, sugar, and salt. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water); do not overmix. Form dough into a disc, wrap tightly in plastic, and refrigerate until firm, 1 hour or overnight.

Preheat oven to 375 degrees. Make filling: In a large pot, melt butter over medium-high. Add onion and carrots and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add flour and stir to coat vegetables. Slowly add broth, whisking constantly until sauce is smooth. Bring to a boil, reduce heat, and simmer until thickened, 5 to 7 minutes. Stir in peas. Season with salt and pepper, then stir in chicken and parsley. Pour filling into a 2-quart baking dish.

On a floured work surface, roll out dough to 1/8-inch thickness. Place dough over dish and fold overhang inward while pinching to crimp edge. Cut vents in dough. Place dish on a rimmed baking sheet and bake until crust is golden brown and filling is bubbling around edge, 45 to 50 minutes. Let cool 15 minutes before serving.

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