I have so many chicken pot pie recipes and have never made one so I decided it was time. I halved this recipe using some leftover roasted chicken breast and used a Pillsbury refrigerated pie crust.
* Exported for MasterCook 4 by Living Cookbook *
Classic Chicken Pot Pie
Recipe By :
Serving Size : 6 Preparation Time:
Categories : Chicken Main Dish
Vegetable
Amount Measure Ingredient -- Preparation Method
Crust2 cups unbleached all-purpose flour (9 oz)3/4 tsp table salt
12 Tbs (1 1/2 sticks)cold unsalted butter, cut into 10 pieces
Filling5 Tbs olive oil2 1/2 lb boneless, skinless chicken thighs or breasts
kosher salt and freshly ground black pepper
1/2 lb medium cremini mushrooms, quartered (2 cups)
1 1/2 cups frozen pearl onions, thawed and patted dry
4 medium carrots, peeled and sliced 1/2-inch-thick
-- (1 1/2 cups)
3 medium cloves garlic, minced
4 Tbs (1/2 stick)unsalted butter, cut into 3 pieces
1/2 cup unbleached all-purpose flour (2 1/4 oz)
3 cups lower-salt chicken broth
1 cup half-and-half or heavy cream
1 3/4 lb red potatoes, cut into 1/2-inch dice (5 cups)
1 cup frozen petite peas, thawed
1/4 cup dry sherry
1/4 cup chopped fresh flat-leaf parsley
2 Tbs chopped fresh thyme
1 1/2 Tbs Dijon mustard
Crust1. Put the flour and salt in a food processor and pulse to blend. Add the
butter and pulse until the butter pieces are the size of peas, 10 to 12
pulses. Drizzle 3 tablespoons cold water over the mixture. Pulse until the
dough forms moist crumbs that are just beginning to clump together, 8 or 9
pulses more.
2. Turn the crumbs onto a large piece of plastic wrap and gather into a
pile. With the heel of your hand, gently smear the dough away from you until
the crumbs come together (two or three smears should do it). Shape the dough
into a 4-inch square, wrap tightly in the plastic, and refrigerate until
firm, at least 2 hours or up to 2 days. (The dough can also be frozen for up
to 1 month. Thaw in the refrigerator overnight or at room temperature for
about 1 hour before rolling.)
Filling1. Heat 2 tablespoons of the oil in a 7- to 8-quart Dutch oven over
medium-high heat until very hot. Generously season the chicken with salt and
pepper. Working in two batches, brown the chicken well on both sides, 4 to 5
minutes per side, adding 1 tablespoon oil with the second batch. Transfer
the chicken to a cutting board and cut into 3/4- to 1-inch pieces (it's fine
if the chicken isn't fully cooked; it will finish cooking later). Put the
chicken in a large bowl.
2. Add 1 tablespoon oil to the pot and heat over medium-high heat until hot.
Add the mushrooms. Cook without stirring for 1 minute. Continue cooking,
stirring occasionally, until well browned, 3 to 4 minutes. Transfer the
mushrooms to the bowl of chicken.
3. Reduce the heat to medium and add the remaining 1 tablespoon oil and then
the onions and carrots to the pot. Cook, stirring occasionally, until the
edges are browned, 8 to 9 minutes. Add the garlic and stir constantly until
fragrant, about 30 seconds more. Scrape the vegetables into the bowl of
chicken and mushrooms.
4. Melt the butter in the same pot over low heat. Add the flour and cook,
whisking constantly, until the texture, which will be clumpy at first,
loosens and smooths out, about 4 minutes. Slowly whisk in the chicken broth
and half-and-half. Bring to a boil over medium-high heat, whisking to scrape
up any browned bits from the bottom of the pan. Reduce the heat to low and
add the potatoes, chicken, and vegetables (and any accumulated juice), and a
generous pinch each of salt and pepper. Partially cover the pot and simmer
gently (adjusting the heat as necessary), stirring occasionally, until the
potatoes and carrots are just tender, 15 to 18 minutes. Stir in the peas,
sherry, parsley, thyme, and mustard. Season to taste with salt and pepper.
(At this point, the filling can be cooled and refrigerated for up to 8 hours
before proceeding with the recipe.)
Assemble the pot pies1. Distribute the filling evenly among six ovenproof bowls or ramekins that
are 2 to 3 inches deep and hold at least 2 cups.
2. Let the dough soften slightly at room temperature, about 20 minutes. On a
lightly floured surface, roll the dough into a 1/8-inch-thick rectangle.
With a round cookie cutter (or using a plate as a guide), cut 6 dough
circles that are slightly wider than the inner diameter of the bowls
(re-roll the scraps if necessary). Cut one small X in the center of each
circle.
3. Top each bowl of stew with a dough round. With your fingertips, gently
press the dough down into the edge of the stew, so that it flares up the
sides of the bowl.
Bake the pies1. Position a rack in the center of the oven and heat the oven to 425°F.
2. Put the pot pies on a foil-lined rimmed baking sheet. Bake until the
filling is bubbling and the crust is deep golden-brown, about 45 minutes.
Cool on a rack for 20 to 30 minutes before serving.
Cooking Tip: You can assemble the pot pies and refrigerate them, covered,
for up to 1 day before baking and serving.
Comments: A buttery crust tops a creamy chicken stew in this classic pot pie
recipe.
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http://www.finecooking.com/recipes/classic-chicken-pot-pie.aspx
* Exported for MasterCook 4 by Living Cookbook *
Classic Chicken Pot Pie
Recipe By :
Serving Size : 6 Preparation Time:
Categories : Chicken Main Dish
Vegetable
Amount Measure Ingredient -- Preparation Method
Crust2 cups unbleached all-purpose flour (9 oz)3/4 tsp table salt
12 Tbs (1 1/2 sticks)cold unsalted butter, cut into 10 pieces
Filling5 Tbs olive oil2 1/2 lb boneless, skinless chicken thighs or breasts
kosher salt and freshly ground black pepper
1/2 lb medium cremini mushrooms, quartered (2 cups)
1 1/2 cups frozen pearl onions, thawed and patted dry
4 medium carrots, peeled and sliced 1/2-inch-thick
-- (1 1/2 cups)
3 medium cloves garlic, minced
4 Tbs (1/2 stick)unsalted butter, cut into 3 pieces
1/2 cup unbleached all-purpose flour (2 1/4 oz)
3 cups lower-salt chicken broth
1 cup half-and-half or heavy cream
1 3/4 lb red potatoes, cut into 1/2-inch dice (5 cups)
1 cup frozen petite peas, thawed
1/4 cup dry sherry
1/4 cup chopped fresh flat-leaf parsley
2 Tbs chopped fresh thyme
1 1/2 Tbs Dijon mustard
Crust1. Put the flour and salt in a food processor and pulse to blend. Add the
butter and pulse until the butter pieces are the size of peas, 10 to 12
pulses. Drizzle 3 tablespoons cold water over the mixture. Pulse until the
dough forms moist crumbs that are just beginning to clump together, 8 or 9
pulses more.
2. Turn the crumbs onto a large piece of plastic wrap and gather into a
pile. With the heel of your hand, gently smear the dough away from you until
the crumbs come together (two or three smears should do it). Shape the dough
into a 4-inch square, wrap tightly in the plastic, and refrigerate until
firm, at least 2 hours or up to 2 days. (The dough can also be frozen for up
to 1 month. Thaw in the refrigerator overnight or at room temperature for
about 1 hour before rolling.)
Filling1. Heat 2 tablespoons of the oil in a 7- to 8-quart Dutch oven over
medium-high heat until very hot. Generously season the chicken with salt and
pepper. Working in two batches, brown the chicken well on both sides, 4 to 5
minutes per side, adding 1 tablespoon oil with the second batch. Transfer
the chicken to a cutting board and cut into 3/4- to 1-inch pieces (it's fine
if the chicken isn't fully cooked; it will finish cooking later). Put the
chicken in a large bowl.
2. Add 1 tablespoon oil to the pot and heat over medium-high heat until hot.
Add the mushrooms. Cook without stirring for 1 minute. Continue cooking,
stirring occasionally, until well browned, 3 to 4 minutes. Transfer the
mushrooms to the bowl of chicken.
3. Reduce the heat to medium and add the remaining 1 tablespoon oil and then
the onions and carrots to the pot. Cook, stirring occasionally, until the
edges are browned, 8 to 9 minutes. Add the garlic and stir constantly until
fragrant, about 30 seconds more. Scrape the vegetables into the bowl of
chicken and mushrooms.
4. Melt the butter in the same pot over low heat. Add the flour and cook,
whisking constantly, until the texture, which will be clumpy at first,
loosens and smooths out, about 4 minutes. Slowly whisk in the chicken broth
and half-and-half. Bring to a boil over medium-high heat, whisking to scrape
up any browned bits from the bottom of the pan. Reduce the heat to low and
add the potatoes, chicken, and vegetables (and any accumulated juice), and a
generous pinch each of salt and pepper. Partially cover the pot and simmer
gently (adjusting the heat as necessary), stirring occasionally, until the
potatoes and carrots are just tender, 15 to 18 minutes. Stir in the peas,
sherry, parsley, thyme, and mustard. Season to taste with salt and pepper.
(At this point, the filling can be cooled and refrigerated for up to 8 hours
before proceeding with the recipe.)
Assemble the pot pies1. Distribute the filling evenly among six ovenproof bowls or ramekins that
are 2 to 3 inches deep and hold at least 2 cups.
2. Let the dough soften slightly at room temperature, about 20 minutes. On a
lightly floured surface, roll the dough into a 1/8-inch-thick rectangle.
With a round cookie cutter (or using a plate as a guide), cut 6 dough
circles that are slightly wider than the inner diameter of the bowls
(re-roll the scraps if necessary). Cut one small X in the center of each
circle.
3. Top each bowl of stew with a dough round. With your fingertips, gently
press the dough down into the edge of the stew, so that it flares up the
sides of the bowl.
Bake the pies1. Position a rack in the center of the oven and heat the oven to 425°F.
2. Put the pot pies on a foil-lined rimmed baking sheet. Bake until the
filling is bubbling and the crust is deep golden-brown, about 45 minutes.
Cool on a rack for 20 to 30 minutes before serving.
Cooking Tip: You can assemble the pot pies and refrigerate them, covered,
for up to 1 day before baking and serving.
Comments: A buttery crust tops a creamy chicken stew in this classic pot pie
recipe.
- - - - - - - - - - - - - - - - - -
http://www.finecooking.com/recipes/classic-chicken-pot-pie.aspx