Saturday, October 6, 2007

Chicken Pot Pie

This pot pie is not really made in a pot, but I love the idea of having your whole meal in one dish. You have your veggies, your chicken, and your starch in each bite! And you can make pot pie with basic ingredients that you probably have on hand. Today I had the chicken, peas, and onions in the freezer, the broccoli and herbs in the refrigerator, and the potatoes, butter, flour, and broth in the pantry, so the only thing I had to shop for was carrots! I am not a mushroom lover, but it would be very easy to add them, or just about any other vegetable. I would not recommend anything with an overwhelming flavor, though, such as brussel sprouts or bell peppers, or anything too watery, like tomatoes. But it's a perfect recipe for those wintery root vegetables, and I can't think of a more comforting dinner on a cold day.

2 chicken breasts, cut into small pieces
1 C peas
1 C chopped carrots
1 C pearl onions
1 C broccoli, chopped into small pieces
1 C potatoes, diced
2 Tbs rosemary, chopped fine
1 tsp thyme
2 C butter (keep 1 1/2 C very cold)
3 C flour
Salt and pepper
2-3 C chicken broth

Start by chopping your potatoes and steam them until just cooked and drain. Meanwhile, cut the carrots and broccoli. Dredge the chicken pieces in a little flour, and brown them with a little oil or butter in a medium-sized pot. Remove the chicken and add 1/2 C more butter to the pot. Once the butter is melted, add a cup of flour and stir to make a roux. Gradually add broth until a thick sauce forms. Season with half the rosemary, the thyme, and salt and pepper. Stir in the chicken and vegetables.

Preheat the oven to 450 degrees.

Cut the remaining 1 1/2 C butter into two cups of flour until the mixture is coarse, like breadcrumbs. Add just enough ice water so that the dough comes together. On a floured board, divide the dough into two sections. Press down on one section to flatten slightly, and sprinkle with the half the remaining rosemary. Fold over and roll out to fit your pie pan. Pour the chicken and vegetable mixture into the crust. Repeat above to make a second crust, and lay over the top of the pie. Crimp the edges with your fingers, and use a fork to vent the top.

Bake for 10 minutes, then reduce the heat to 350 degrees and cook for another 20-25 minutes. Let cool slightly before serving.

* You could also make four small pies, instead of a large one!

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