CLASSIC CHICKEN POT PIE
INGREDIENTS
4 large chicken breasts on the bone, skin-on (this keeps the chicken juicy)
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
4 cups chicken broth plus 1/2 cup optional
1 cup milk (I used 2%)
2 chicken bouillon cubes
1 1/2 sticks unsalted butter
2 cups yellow onion, chopped
1/2 cup all-purpose flour
1/4 cup heavy cream
2 cups carrots, diced
2 potatoes, peeled and diced medium -sized
1 small onion, diced
1 1/2 cup fresh green peas (you can use frozen if you have to)
1 teaspoon thyme (I used fresh- you can use dried but use less)
For the pastry: (Double this for a two-crust pie or if you have a large dish)
1 cup plus 2 tablespoons all-purpose flour plus more for dusting
1/2 teaspoons kosher salt
1 stick unsalted butter, cubed
3-4 tablespoons ice water, added a little at a time
1 egg beaten for egg wash
DIRECTIONS:
Preheat the oven to 400 degrees F.
For the pastry: Mix the flour and salt in the bowl of a food processor fitted with a metal blade. Pulse to combine. Add butter a few cubes at a time, pulsing 10 times between each addition. With the motor running, add the ice water, one tablespoon at a time. Process only enough to moisten the dough and have it just come together. Be careful to get enough water but not too much. The crust will tear easily as you handle it if there is not enough water. Dump the dough out onto a floured piece of plastic wrap and form quickly into a ball. Wrap the dough in the plastic wrap. Set aside in the refrigerator for at least 30 minutes before rolling.
Allow the dough to sit out for 3 minutes before you roll it out onto a floured surface. *REPEAT this process if you want a bottom crust for the pie.
For the chicken: Place the chicken breasts on a baking sheet. Brush with olive oil. Sprinkle with salt and pepper. Roast for 30 minutes. Remove. Add the carrots and the 1 small diced onion to the drippings and roast for another 10 minutes or until chicken is cooked all the way through and the carrots are fork tender. Remove and allow the chicken to cool enough to handle. Remove the meat from the bones and shred or dice it.
For the sauce:: In a small saucepan, heat the chicken broth. Add bouillon cubes and dissolve completely. Fill another pan half full with water and bring to a boil. Add the peas. Cook for 3 minutes. Remove the peas and rinse to stop the cooking process. Set aside. In a large pot, melt the butter and sauté the onions and carrots over medium heat for 10 to 12 minutes or until softened. Make a roux by whisking in the flour; cook over low heat, whisking constantly, for 2-3 minutes to cook the flour but do not brown the flour. You want a pale blonde color to your roux. Add the hot chicken broth to the sauce, whisking it in a little at a time. Simmer over low heat for 2-3 more minutes, stirring, until thickened. You may need to add more stock- depending on how thick you want your sauce. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Taste. If you need to adjust the seasoning, this is the time to do that.
Add the chicken, potatoes, peas, onions and thyme. Mix together carefully. Check seasoning. Add more salt or pepper as needed.
Prep your baking dish by greasing the bottom and sides with butter or use a cooking spray if you prefer. You can either make this in one large baking dish or divide the filling between 4-5 small ovenproof dishes for individual servings.
*If you are using a bottom crust, shape it to fit the dish or you can just cut it into strips and line the bottom of the dish. Use a fork to prick the dough and bake for 10-12 minutes or until it turns light brown.
Spoon the filling into the prepared dish. If you are using a bottom crust or if you like a very moist filling, you can add 1/2 cup chicken broth over the filling before topping with the crust.
For family style dish, roll the dough into a shape large enough to fit over your dish and to drape over the sides by 1 inch all the way around. For individual servings: divide the dough into quarters and roll each piece into an 8-inch circle. Place the circle on top of the dish and trim 1/2-inch larger than the top of the bowl. Using your thumb and pointer finger on one hand and your pointer finger of the other hand, crimp the edges of the dough to make a pretty edge or simply fold the dough over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with a scant pinch of sea salt and/or cracked pepper if you like. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot. The cook time will depend on the size of your dish. If the edges start to turn too brown, you can cover just the edges with a bit of aluminum foil.
