Admittedly, this meal requires a fair amount of time, but I found it to be entirely worth the effort. I made the dough rounds earlier in the day to save on prep before the meal, and I also like to keep cooked, diced chicken breasts in the freezer which helped ease the preparation as well. The recipe made enough to freeze half of the filling, which makes it a breeze to enjoy them again at a later date. Due to the fact that it does require some work (and the fact that it contains 3 sticks of butter...), this might not be a meal you eat frequently, but you'll be so happy when you do!
Chicken Pot Pie
For the filling:
3 tbsp. unsalted butter
1 medium yellow onion, chopped
1 large russett potato, peeled and diced
3 cloves garlic, minced
1 red bell pepper, diced*
8 oz. button mushrooms, sliced
½ tsp. crushed red pepper flakes
Salt and freshly ground pepper
1 purchased rotisserie chicken, meat removed from bone, or approx. 3-4 cups cooked, diced chicken
1-2 cups frozen peas and carrots
For the sauce:
8 tbsp. unsalted butter
1 cup all-purpose flour
2½ cups chicken broth
½ cup heavy cream (optional)
Dash of hot sauce
Salt and freshly ground pepper
For the crust:
16 tbsp. cold unsalted butter
3 cups all-purpose flour
10 oz. cream cheese, chilled
1 tsp. salt
¼ tsp. pepper
1 large egg
*I didn't have a red pepper, so I substituted several large handfuls of wilted kale which was delicious. I think using any veggies you like would work fine.
To make the filling, melt the butter in a large skillet over medium heat. Add the onion and potato to the pan, and sauté for about 5 minutes. Mix in the garlic, bell pepper and mushrooms, and cook for about 15 minutes more, until the potatoes are tender. While the vegetables are cooking, remove the skin from the chicken, pull the meat off the bones and shred or chop the chicken into bite-sized pieces. When the vegetables are finished cooking, turn off the heat and mix in the chicken and the frozen peas and carrots. Stir in the red pepper flakes, and season with salt and pepper to taste.
To make the sauce, melt the butter over medium heat in a large saucepan. Add the flour and whisk until smooth. Whisk in the chicken broth and cook over medium heat until it thickens to the consistency of a cream soup. Mix in the cream (if using), the hot sauce and season with salt and pepper. Pour the cream sauce over the chicken and veggie mixture and stir to combine well. Taste to ensure proper seasoning, adding additional salt and pepper if necessary. Spoon the mixture into 6-8 individual oven-safe dishes (such as ramekins).
To make the crust, cut the butter into 16 pieces. In the bowl of a food processor fitted with the metal blade, pulse the butter and flour until crumbly. Add the cream cheese, salt and pepper. Continue pulsing just until the dough forms a ball. Transfer the dough to a lightly floured work surface. Use a floured rolling pin to roll the dough out to about ¼-inch thickness. Cut out dough rounds to be about 1½ inches larger than the diameter of your pot pie dishes. Lay the dough rounds on top of the individual dishes. Beat the egg with a whisk, and brush the tops of the dough rounds lightly with the beaten egg.
Preheat the oven to 375° F. Place the pot pie dishes on a baking sheet for easy transfer in and out of the oven. Place in the preheated oven and bake for 20-25 minutes, or until golden brown. Serve immediately.
source: Annie's Eats
3 tbsp. unsalted butter
1 medium yellow onion, chopped
1 large russett potato, peeled and diced
3 cloves garlic, minced
1 red bell pepper, diced*
8 oz. button mushrooms, sliced
½ tsp. crushed red pepper flakes
Salt and freshly ground pepper
1 purchased rotisserie chicken, meat removed from bone, or approx. 3-4 cups cooked, diced chicken
1-2 cups frozen peas and carrots
For the sauce:
8 tbsp. unsalted butter
1 cup all-purpose flour
2½ cups chicken broth
½ cup heavy cream (optional)
Dash of hot sauce
Salt and freshly ground pepper
For the crust:
16 tbsp. cold unsalted butter
3 cups all-purpose flour
10 oz. cream cheese, chilled
1 tsp. salt
¼ tsp. pepper
1 large egg
*I didn't have a red pepper, so I substituted several large handfuls of wilted kale which was delicious. I think using any veggies you like would work fine.
To make the filling, melt the butter in a large skillet over medium heat. Add the onion and potato to the pan, and sauté for about 5 minutes. Mix in the garlic, bell pepper and mushrooms, and cook for about 15 minutes more, until the potatoes are tender. While the vegetables are cooking, remove the skin from the chicken, pull the meat off the bones and shred or chop the chicken into bite-sized pieces. When the vegetables are finished cooking, turn off the heat and mix in the chicken and the frozen peas and carrots. Stir in the red pepper flakes, and season with salt and pepper to taste.
To make the sauce, melt the butter over medium heat in a large saucepan. Add the flour and whisk until smooth. Whisk in the chicken broth and cook over medium heat until it thickens to the consistency of a cream soup. Mix in the cream (if using), the hot sauce and season with salt and pepper. Pour the cream sauce over the chicken and veggie mixture and stir to combine well. Taste to ensure proper seasoning, adding additional salt and pepper if necessary. Spoon the mixture into 6-8 individual oven-safe dishes (such as ramekins).
To make the crust, cut the butter into 16 pieces. In the bowl of a food processor fitted with the metal blade, pulse the butter and flour until crumbly. Add the cream cheese, salt and pepper. Continue pulsing just until the dough forms a ball. Transfer the dough to a lightly floured work surface. Use a floured rolling pin to roll the dough out to about ¼-inch thickness. Cut out dough rounds to be about 1½ inches larger than the diameter of your pot pie dishes. Lay the dough rounds on top of the individual dishes. Beat the egg with a whisk, and brush the tops of the dough rounds lightly with the beaten egg.
Preheat the oven to 375° F. Place the pot pie dishes on a baking sheet for easy transfer in and out of the oven. Place in the preheated oven and bake for 20-25 minutes, or until golden brown. Serve immediately.
source: Annie's Eats
This looks so yummy! (maybe a month from now when it's fall-food weather again!)
ReplyDeletelove Meg