You know, despite the weather blips, Spring is definitely making its appearance. And it’s about time! This winter just seemed like it would never end. I like winter for about two weeks. It snows, I appreciate its beauty, then I remember how cold it is and I’m ready for a break again. The only thing that consoles me in the winter is hearty meals and hot chocolate.
This Chicken Pot Pie always does the trick. And I actually love it so much that I’ll eat it anytime. A lot of pot pie recipes seem really salty and lacking actual flavor to me, but this recipe uses a great mushroom/onion base that just can’t be beat. And the Parmesan crust is seriously just so flaky and delish. Kudos to Ben for coming up with this one.
If you are not a mushroom fan, see the notes at the end of the recipe for a mushroomless version.
Savory Chicken Pot Pie
- 3 cups all-purpose flour
- ½ tsp salt
- ½ tsp pepper
- ½ cup fresh grated Parmesan or Romano cheese
- 1 tsp baking powder
- ½ cup cold unsalted butter 1 stick, diced
- 4 oz cold cream cheese
- ½ cup ice water
- 2 whole chicken breasts grilled and diced
- 3 cups chicken stock
- ½ cup unsalted butter
- 1/4 cup plus 2 tablespoons flour
- 2 medium onions diced
- 8 mushrooms – white or crimini
- 2 cups carrots blanched and then diced
- 2 cups frozen peas
- ½ cup heavy cream or evaporated milk
- ½ bunch parsley
- Salt and pepper to taste
- 1 beaten egg for egg wash
Preheat oven to 375.
For the Crust
Mix flour, salt, pepper, Parmesan cheese and baking powder in food processor bowl with a metal blade attachment. Add diced butter and cream cheese and loosely mix to coat the pieces. Pulse the mixture until the crumbs are about the size of peas . Add ice water and process only enough to moisten the dough and have it start forming . (This can also be done with a pastry blender - just break butter and cream into pea sized chunks in the flour mixture. Add water and mix with a wooden spoon until it forms a ball.)
Dump dough onto a floured surface and quickly shape into a ball. Wrap dough in plastic wrap and put in fridge to rest for 30 minutes.
For the Filling
Cook and dice chicken. Set aside.
In deep skillet, melt the butter and sauté the mushrooms and onions over medium-low heat about 10 minutes, until translucent and browning. Turn heat to medium-low. Add flour to make your roux – stirring constantly to prevent lumping. Once well incorporated, add hot chicken stock to mixture, stir to prevent lumping. Once all stock is added, simmer over low for an additional 1-2 minutes, or until thick. Add cream or milk, salt, and pepper to taste. Add chicken, carrots, peas and parsley. Mix until well incorporated.
Put filling into 9x13 deep dish pan or 2 pie pans.
Get dough out of fridge and roll on a floured surface into a rectangle slightly larger than the pan. Brush the outside edges of the pan with egg wash. Place the dough on top and trim the excess, pressing the edges to the inside of the pan. Tip: if there is a thin spot of dough, or a corner that’s not quite to the edge, take your trimmings and fill in where needed.
Generously brush dough with egg wash (this miraculously makes the dough kind of all “melt” together so you can’t even tell where the patchwork was).
Make a few slits in the top of the dough. Place on baking sheet and bake for 1 hour, or until golden brown with hot filling.
Dress it Down (Quick n' Easy): If you need something quick for the crust, try a Pepperidge Farm Pastry Puff Sheet. Follow the instructions on the package for thawing (if frozen). Then simply replace it for the dough to top the filling and cook as directed in the recipe. -C Change it Up (Variations/Substitutions): If you don't like mushrooms, take them out and instead peel, chop and parboil a potato. Add 1 1/2 teaspoons garlic and 1 1/2 teaspoons italian seasoning before you add the flour to the onion and butter mixture. -Tam
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