Friday, October 25, 2013

favorite chicken pot pie... 1 hour

the goods:
3 celery stalks, finely diced
3 medium carrots, peeled then finely diced
1 large yellow onion, finely diced
4 tablespoons butter
1/2 cup frozen peas
2 cups cooked chicken (I used a rotisserie chicken), cut into bite-sized pieces
1/4 cup all-purpose flour
2 cups chicken broth
1 chicken bouillon cube
1/4 cup white wine
1 cup heavy cream
1 teaspoon ground thyme
1 teaspoon salt
pie crust:
1 and 1/4 cups all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1/2 cup butter, cold, cut into cubes
3 to 5 tablespoons very cold water

Make the pie crust: Stir together the flour, sugar, and salt. Cut the butter into the flour mixture using a pastry cutter or two knives. Add water and mix with a fork until dough pulls together. Flatten into a disk and wrap in plastic. Store in fridge until ready to roll out.
Preheat oven to 400 degrees. Make filling: Melt butter in a large pot or Dutch oven over medium heat. Add the onion, carrots, celery, and peas. Saute until the vegetables begin to soften and the onion looks translucent, about 10 minutes. Add the chicken and stir to combine. Sprinkle the flour evenly over the vegetables and chicken and stir to combine. Cook for a couple of minutes stirring gently. Pour in the chicken broth, stirring constantly. Stir in the bouillon cube and wine, and allow to bubble for a minute or two. Pour in the cream and stir. Allow the mixture to cook over low heat, thickening gradually, about 4 minutes. Season with thyme, salt and pepper to taste. Remove from the heat. Taste and adjust the seasonings as needed. 
Pour the mixture into a deep pie pan, (or if you have a small family like me, pour half into a shallow pie pan, and freeze the other half in a zip-top bag for a quick meal later). Roll out the pie crust and place on top of the chicken mixture. Crimp the edges and cut small slits in the top.  
Bake for 30 minutes, or until the crust is golden brown and filling is bubbly. Cool for 10 minutes before serving. 

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