Chicken Pot Pie
- Active Time 30m
- Total Time 1h 10m
Although simple pastry-topped meat stews originated long ago in England, the humble meat pie has been satisfying American appetites only since the late 18th century. This recipe uses baby vegetables and boneless chicken breasts to turn out a great pie in record time.
- For the Pastry:
- 2 cups all-purpose flour
- 3/4 cup unsalted butter, chilled, cut into small pieces
- 1 cup shredded sharp cheddar cheese
- 1/2 cup ice water
- For the Filling:
- 2 1/4 cups chicken stock
- 2 skinless, boneless whole chicken breasts, about 1 1/2 lb total
- 2 1/2 cups baby carrots, cut into 1-inch pieces
- 3 celery stalks, thickly sliced
- 10 oz pearl onions, peeled
- 1 cup small peas
- 6 tablespoons unsalted butter
- 7 tablespoons all-purpose flour
- 1 cup heavy cream
- Salt and freshly ground pepper
- 1 teaspoon minced fresh thyme
- 3 tablespoons snipped fresh chives
- 3 tablespoons minced fresh parsley
1 egg, lightly beaten
FOR THE PASTRY:
Place the flour in a bowl. Using a pastry blender or your fingertips, work in the butter until crumbly. Add the cheese and work in until just blended. Sprinkle the ice water over the pastry dough, a little at a time, and gather the pastry into a ball. Knead lightly until just combined. Wrap in plastic wrap and chill until needed.
FOR THE FILLING:
In a saucepan over medium heat, bring the stock to a simmer. Add the chicken and simmer, uncovered, until opaque throughout, 15-20 minutes. Remove from the heat and let the chicken cool completely in the liquid. Remove the breasts, reserving the stock. You should have about 2 1/2 cups stock. Cut the chicken into 3/4-inch chunks. Set aside.
Bring a saucepan three-fourths full of water to a boil and salt lightly. Add the carrots and cook over medium-high heat for 5-6 minutes. Add the celery, pearl onions and peas and cook until all are barely tender, about 3 minutes longer. Drain well; set aside.
In a saucepan over medium heat, melt the butter. Sprinkle in the flour and whisk until the mixture is gently bubbling and smooth, 2-3 minutes; do not brown. Gradually add the reserved stock, whisking constantly, and bring to a simmer. Cook, stirring often, until smooth and slightly thickened, 4-5 minutes. Add the cream and cook, stirring occasionally, until the sauce coats the back of the spoon, about 5 minutes longer. Remove from the heat and stir in the salt and pepper to taste, the thyme, chives and parsley.
Preheat an oven to 400 degrees F. Add the chicken and vegetables to the sauce and stir to combine. Spoon into a 9-by-13-inch baking dish. Brush the edge of the dish with some of the beaten egg.
On a lightly floured work surface, roll out the pastry into a rectangle 10 by 15 inches. Transfer the pastry to the dish, pressing on the edges firmly. Trim away the overhang. Gently knead the dough scraps together, roll out 1/8 inch thick and cut out several small leaf shapes. Brush the top of the pie with the beaten egg. Using the knife, score the pastry leaves lightly, attach them to the pie pastry, and brush with more egg. Cut 3 slits each 1 inch long at the center of the pie.
Bake until golden, 25-30 minutes. Remove from the oven and let stand for 5 minutes, then spoon onto warmed individual plates or bowls.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
657 calories; 42g total fat; 179mg cholesterol; 236mg sodium; 44g carbohydrates; 3g fiber; 27g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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