Chicken Pot Pie Recipe

Chicken Pot Pie Recipe

Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over mediumlow heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.

For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Preheat the oven to 375 degrees F.

Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

WOW! Fantastic and so easy to make. Yes, it takes a bit of preparation time but you will not be dissapointed. Ina, thank you for your inspiration. Will make this over and over again.

I followed the recipe but added 2 cups of blanched peeled cubed Yukon Gold potatoes and 2 cups blanched chopped celery. I actually blanched the corrots, potatoes and celery together in the same stock pot. Just make sure they are all the same size cubes.

We are all about the pastry in this family so I also added a bottom crust and used pie crust cookie cutters to decorate the top. The pot pies came out beautifully. I wish I could upload a picture.

I did have extra filling, I froze the filling to make more pies during the week.

Enjoy! Enjoy! Enjoy!

I wish I could give it 6 stars. My subs were as follows: used 5 chicken legs/thighs to roast. Used fresh carrots, petit peas, and 3 russet potatoes. Instead of 11/2 sticks of butter, used the chicken drippings and only 1/2 stick unseated butter, added 1 celery stalk and used fresh thyme instead of parsley. Although I was freaked at having to buy and cook with shortening, it made the difference. I made the party by hand with a pastry blender instead of processor, and I also used low sodium chicken stock and low sodium bullion cubes. Nevertheless, this is was far better than the frozen pot pies I grew up eating.