Chicken Pot Pie

I had high hopes of sharing a delicious, healthy soup with you yesterday for Detox Monday.

There was just one problem.

There was absolutely nothing delicious about it. The soup tasted watery and was void of any flavor…and I basically followed the recipe to a “t”.  I tried to salvage my giant pot of simmering soup, but it had reached the point of no return. The soup was a total flop.

So, instead of getting something that won’t stick to your hips, I’m sharing something that will stick to your ribs.

I’ve been pining after this Chicken Pot Pie recipe by Ina Garten for several years now. The flaky, buttery crust that hides the rich sauce that engulfs juicy chicken, carrots, peas, and onions reminds me of my childhood. It’s almost a sin that I would even think of the frozen Swanson’s variety from my younger years in the same thought as this “from scratch” version. But frozen or homemade, Chicken Pot Pies epitomize comfort food and all that is to be desired about a hearty meal.

It has taken me a while to make these individual pot pies because they are no small project; while this is not a difficult recipe, there are several steps that do take time. This is a perfect activity for a rainy (or snowy) winter day, just like this past Sunday. After chopping, mixing, blending, rolling, and baking, I am happy to say that the Chicken Pot Pies were even more amazing than I had hoped. After my soup ended up down the disposal, I was relieved that these were a major success.

As for Detox Monday…there’s always next week.
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Chicken Pot Pie

Source: Ina Garten

What You Need

  • 3 whole (6 split) chicken breasts, bone-in, skin-on
  • 3 tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 5 cups chicken stock, preferably homemade
  • 2 chicken bouillon cubes
  • 12 tablespoons (1 1/2 sticks) unsalted butter
  • 2 cups yellow onions, chopped (2 onions)
  • 3/4 cup all-purpose flour
  • 1/4 cup heavy cream
  • 2 cups medium-diced carrots, blanched for 2 minutes
  • 1 (10-ounce) package frozen peas (2 cups)
  • 1 1/2 cups frozen small whole 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
  • 1/4 pound cold unsalted butter, diced
  • 1/2 to 2/3 cup ice water
  • 1 egg beaten with 1 tablespoon water, for egg wash
  • Flaked sea salt and cracked black pepper

What To Do

  1. Preheat the oven to 350 degrees F.
  2. 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. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
  3. In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, 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 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
  4. 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 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to 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.
  5. Preheat the oven to 375 degrees F.
  6. 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 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.

Notes

I ended up with a lot of extra chicken. If the chicken breasts are large, I suggest reducing to 4 or 5.

http://glorioffood.com/2013/02/12/chicken-pot-pie/

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