I make my pot pie using an Ina Garten recipe as the starting point. But where she adds pearl onions, I add potatoes. I also add thyme and use less salt and butter. If you'd like her original recipe, you can find it at the Food Network site.
|The filling is ready!|
Chicken Pot Pie
Adapted from Ina Garten, 2005
4 chicken breasts, boneless, skinless
salt and pepper to taste
5 cups chicken broth
1 teaspoon dried thyme
1/2 cup butter
1 tablespoon olive oil
1 cup diced onion (about 1 onion)
3/4 cup flour
1/4 cup heavy cream
2 cups diced carrots
2 cups diced potatoes
1 1/2 cups frozen peas
For the pastry:
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/2 cup cold butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Preheat oven to 350 degrees F.
Place the chicken breasts on a baking sheet and rub with olive oil. Season with salt and pepper to taste. Roast for 35-40 minutes, or until cooked through. Set aside until cool enough to handle, then dice into bite-sized pieces.
Put carrots and potatoes in a medium saucepan, cover with water, and simmer for 15-20 minutes, until partially cooked.
Make the pastry. Sift together the flour, salt, and baking powder. Add shortening and butter and mix with your fingers until each piece is coated with flour and the pieces of fat are no larger than peas. Add the ice water one tablespoon at a time, adding only enough to make the dough hold together. Place dough on lightly floured board and knead a few times into a ball. Wrap dough in plastic wrap and place in the refrigerator for about 30 minutes.
In a small saucepan, heat the chicken stock with the thyme. In a large pot, melt the butter and 1 tablespoon olive oil. Saute onions over medium heat until soft, about 5 minutes. Add the flour and cook for 1-2 minutes, stirring constantly. (This will be very thick.) Add the hot chicken stock to the flour mixtures and whisk until all the flour is incorporated. Simmer over low-medium heat, stirring, until the mixture is very thick (about the consistency of potato soup). (If your sauce is not thickening sufficiently, you can whisk in a tablespoon or so of Wondra flour. Be sure to use Wondra to avoid clumping.) Add freshly ground pepper to taste and the heavy cream. Stir well. Add chicken, carrots, potatoes, and peas. Heat over very low heat while you roll out the pastry.
Preheat oven to 375 degrees F.
Roll out dough into a rectangle to fit over a 9x13 pan. Spray pan lightly with vegetable spray (like Pam).
Spoon filling into pan and place dough on top. Fold under the edges of the dough for a slightly crimped edge, or press down to allow it to hang over the sides. Brush dough with egg wash. Cut three slits in the crust.
Place pan on baking sheet and bake for about 1 hour, or until the top is golden brown and the filling is bubbling hot. Allow to stand 5-10 minutes before serving.
|If you let it set a while before serving, it is less runny. I can never wait!|