Chicken Pot Pie is an interesting dish. I love the flavors and the way it warms me up. But it has to have the right ratio of crust to filling, and the crust can’t be soggy or it doesn’t work for me. I saw this recipe for Chicken Pot Pie in the October 2009 issue of Everyday Food Magazine. I had planned on making it for weeks but never got around to it. Ironically the day that I decided to make it, Ben turned on Everyday Food on Public Television and they were making this exact Chicken Pot Pie. So… not only did I use the recipe from the magazine, I also got to watch their step by step instructions on TV.
The recipe was originally written for individual pot pies, but because I don’t have individual dishes that are suitable for this, I did a large pot pie in a 1 1/2 quart baking dish. It turned out wonderfully. The crust was golden and flaky and the filling was full of flavor. It is the perfect meal for a chilly winter day.
CHICKEN POT PIE
-4 Tablespoons BUTTER
-1 medium ONION, cut into medium dice
-1 large CARROT, cut into medium dice
-1/2 cup FLOUR
-COARSE SALT & GROUND PEPPER
-4 cups CHICKEN BROTH
-3 cups cooked CHICKEN, cut into chunks
-1 cup frozen PEAS
-1 1/2 teaspoons fresh THYME leaves, chopped
-1 sheet frozen PUFF PASTRY, thawed
-1 large EGG YOLK
In a medium saucepan, melt butter over medium heat. Add onion and carrot and cook until onion softens, about 6 minutes. Add flour and 1/2 teaspoon of salt. Cook, stirring frequently until mixture is pale golden, has slightly nutty aroma, and is the texture of cooked oatmeal, about 5 minutes.
Whisking constantly, add broth. Bring to a boil, stirring frequently, until mixture thickens, about 8 minutes. Reduce to a simmer and cook 10 minutes. Stir in chicken, peas, and thyme. Season with salt and pepper. Pour mixture into baking dish or bowls. Refrigerate until room temperature.
Preheat oven to 375 degrees. On a lightly floured work surface, roll pastry to an 1/8 inch thickness (if you are doing individual pot pies, cut pastry into 4 squares). Make sure pastry is 1-inch bigger than the dish it is to cover. With the tip of a sharp knife, cut vents into pastry. In a small bowl, lightly beat egg yolk with 1 teaspoon of water. Top pot pies with pastry and brush with egg wash. Refrigerate 15 minutes. Bake until pastry is deep golden brown and juice are bubbling, 35 minutes for individual or 45 minutes to 1 hour for large pot pie. ENJOY!
This post is linked to LifeasMOM’s Ultimate Recipe Swap