Pure comfort food! The temps are dropping and I just wanted to relax with a good comfort food meal tonight so I made this beautiful double crusted chicken pot pie. The crust was very flaky and the filling was creamy and satisfying. I used the recipe below but instead of making them individuals I just made one big pie and added a bottom crust ( I just doubled the crust recipe).
I also added some diced potatoes....just because!
This hit the spot!!!
Chicken Pot Pie Recipe
adapted from Simply Recipes
Chicken and stock ingredients:
- 1 (3 1/2 pound) frying chicken
- 1 carrot
- 1 celery stalk
- 1 small onion, halved
- 2 teaspoons salt
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, diced into 1/2-inch cubes (best to chill cubes in the freezer for at least 15 minutes before using)
- 1/4 cup vegetable shortening, chilled
- 3 to 4 Tbsp ice water
- 6 Tbsp unsalted butter
- 1 large onion, diced (about 1 1/4 cups)
- 3 carrots, thinly sliced on the diagonal
- 3 celery stalks, thinly sliced on the diagonal
- 1/2 cup all-purpose flour
- 1 1/2 cups milk
- 1 teaspoon chopped fresh thyme leaves
- 1/4 cup dry sherry
- 3/4 cup green peas, frozen or fresh
- 2 Tbsp minced fresh parsley
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 egg whisked with 1 Tbsp water
- 6 10-ounce ramekins
1 Cook the chicken and make the chicken stock. Combine the chicken, carrot, celery, onion and salt into a large stock pot. Add cold water until just covered and bring to a boil over high heat. Reduce the heat to a simmer and cook for 45 minutes. Remove the chicken from the pot and let cool for 15 minutes. While the chicken is cooling, continue to boil the remaining water and vegetables in the pot. When the chicken has cooled enough to touch, strip away as much of the meat as you can. Place the meat on a dish, set aside. Return the chicken bones to the stockpot and continue to boil, on high heat, until the stock has reduced to a quart or quart and a half. Set aside 2 1/2 cups of the stock for this recipe. The remaining stock you can refrigerate and store for another purpose.
2 Prepare the pie crust dough. Combine the flour and salt in a food processor. Add the chilled butter cubes and pulse 5 times to combine. And the shortening and pulse a few more times, until the dough resembles a coarse cornmeal, with some pea-sized pieces of butter. Slowly stream in ice water, a tablespoon at a time, pulsing after each addition, until the dough sticks together when you press some between your fingers. Empty the food processor, placing the dough on a clean surface. Use your hands to mold into a ball, then flatten the ball into a disk. Sprinkle with a little flour, wrap with plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days, before rolling.
4 Prepare the crust. Roll out dough on a lightly flour surface to a little less than a quarter-inch thick. Cut into 6 rounds, slightly larger than the circumference of the ramekins. Lay a dough round on each pot pie filling. Fold the excess dough under itself and use the tines of a fork to press the dough against the edge of the ramekins. Cut a 1-inch vent into each individual pie. Use a pastry brush to apply an egg wash to each pie. Line a baking sheet with foil, place the pies on the baking sheet. Bake at 400°F for 25 minutes, or until the pastry is golden and the filling is bubbling. Let cool for at least 5 minutes before serving.