Chicken Pot Pie

It’s hard to find shockingly good recipes, but this is one of them. I have never been a huge fan of chicken pot pie, probably because up until now I’ve only eaten the frozen ones. It might seem strange to try a recipe for something that I don’t like, but I had a feeling this one would change my mind, and I was right! This recipe, though not complicated, is a bit time consuming, so I’ve been waiting for a day where I had a few spare hours to make it. Finally, a nippy fall day rolled along on which I didn’t have work, so I thawed those peas and grilled that chicken and geared up to make chicken pot pie.

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The wonderful blogger behind this recipe, Joy the Baker, warns against using pre-made pie crusts with this recipe. Normally I would have heeded her advice, but I was in no mood to patch together pate brisee, so I went for it: I used Pillsbury. Consequently, I had to cook my pie for about 10 minutes past the instructed baking time, and it didn’t appear to be as crispy as Joy’s. But, truth be told I’m kind of into semi-moist pie crusts (if you use Pillsbury and notice that your crust appears to be a bit translucent, it’s probably not undercooked, it’s just absorbed some of the creamy filling!). Additionally, I switched out her preferred fresh string beans for canned corn, which I had on hand. The corn also added a nice pop of color to the pie.

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One of the most convenient things about this recipe is that it calls for grilled chicken breasts, not leftovers from a rotisserie chicken, which many chicken pot pies use. However, because you’re using grilled chicken, make sure you season it well with salt and pepper so that it has as much flavor as a rotisserie chicken would.

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Original Recipe: http://joythebaker.com/2014/04/double-crust-chicken-pot-pie/

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INGREDIENTS:

2 pre-made Pillsbury pie crusts, thawed

3 tablespoons unsalted butter

1/3 cup all-purpose flour

1 1/4 cups chicken stock

3/4  cup whole milk>> I often use skim when recipes call for whole milk, but in this case, USE WHOLE MILK! It adds to the creamy luxuriousness of the sauce.

2 oz cream cheese

salt and pepper to taste

2 cups cubed chicken meat (2-3 chicken breasts, seasoned and grilled)

2 tablespoons butter, unsalted or salted is fine

1 small onion, diced

1 small garlic clove, minced

1 cup thinly sliced carrots

1 cup canned corn, drained

3/4 cup frozen peas, thawed

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DIRECTIONS:

In a medium-large saucepan over medium heat, melt butter.  Whisk in the flour.  The mixture, which is a roux, will look almost too thick- but don’t worry, that’s what it’s supposed to look like.  Heat for 1 minute.  Reduce heat to low and slowly add the chicken stock.  Whisk until no flour globs remain.  Whisk in the milk and add the cream cheese.  Heat over medium low heat, stirring often, until cream cheese has melted and the mixture is thick but not stiff.  Add salt and pepper to taste. Remove mixture from heat and carefully pour or spoon into a medium bowl.  Set aside.

In the same skillet over medium heat, melt butter.  Add onions and saute until translucent, about 3 minutes.  Add minced garlic and saute for one minute more.  Add carrots, corn, and peas.  Cook for  about 5 minutes. Remove from heat even if the veggies still look crisp, and stir in cooked, cubed chicken.  Pour the mixture into the sauce, and stir to combine. Set aside and let cool for a hot sec.

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Unroll one pie crust and place in a 9 inch pie dish. Make sure there are no cracks, or the filling may seep through. If the crusts are fully thawed, they generally won’t crack.

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Spoon or carefully pour the filling into the bottom pie crust.

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Drape the second pie crust over the filling in the pie dish. With your fingers press the top and bottom crusts together and fold under. Crimp the edges of the dough. Cut five small slits in the top of the crust so the steam can vent.  Brush lightly with beaten egg and place in the fridge to chill while the oven preheats.

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Place a rack in the center of the oven and preheat oven to 400 degrees.

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Place pie in the oven bake for 10 minutes.  Reduce the oven heat to 375 and bake for 20-25 (increased time based on Pillsbury crusts) more minutes, or until the crust is golden brown.  Remove from the oven and allow to cool for 1 hour before serving.

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Enjoy!

Leslie

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