Chicken Pot Pie

Ingredients

  • 1/2 lb crimini mushrooms, sliced
  • 3 Tbs butter
  • 1 medium carrot chopped
  • 1 medium onion chopped
  • 1/4 c flour
  • 2 1/2 c stock
  • Bay leaves
  • Thyme
  • 4 c cooked chicken
  • 1 c frozen peas

Directions

  1. Melt butter in a saute pan until foam subsides.
  2. Saute mushrooms until browned.
  3. Add carrot and onion and cook until onion is translucent.
  4. Sprinkle flour over vegetbales and stir to combine.
  5. Add stock 1/2 cup at a time, stirring to incorporate.
  6. Add herbs and simmer for 10 minutes until the carrots are tender.
  7. Remove bay leaves and stir in chicken and peas.
  8. Cool to room temperature.
  9. Build a pie and brush with egg and water.
  10. Bake at 375 for 40 - 45 minutes.

Savoury Pie Crust

Ingredients

  • 4 c cake and pastry flour
  • 1 1/2 tsp salt
  • 9 oz of room temp unsalted butter (1 c + 2 Tbsp)
  • 2 eggs lightly beaten
  • 1/2 c cool water

Directions

  1. Add first 3 ingredients to the bowl of stand mixer with the paddle attachment and stir until sand like consistency.
  2. Add liquids and stir to form a dough.
  3. Shape into 2 disks and let cool in fridge for 2 hours to set the butter.

Cheddar Biscuit Crust

  • Take 1 disk of savoury pie crust and break into smaller pieces.
  • Add 1/4 cup of flour and 2 tsp baking powder
  • Work into smaller pieces
  • Add 2 cups of grated cheddar and work into even smaller pieces.
  • Add 3 Tbs milk and 1 egg - mix until it comes together.
  • Piece on top of room temp filling
  • Cook at 375 for 30 minutes, reduce to 350 and cook for another 30 minutes.

ATK Version

This crust was awesome, easy to work with. I copied it from the televised version.

Dough

Ingredients

  • 1/2 cup sour cream
  • 1 large, beaten egg
  • 2 1/2 cups flour
  • 1 1/2 tsp salt
  • 12 Tbs unsalted butter cut into 1/2 inch pieces, chilled

Directions

  1. Combine sour cream and egg
  2. Blend flour and salt in food processor
  3. Add butter to flour and salt and pulse about 10 times (pea size)
  4. Add half of the sour cream mixture and pulse 5 times
  5. Add the rest of the sour cream and pulse until it starts to come together
  6. Knead a few times on a lightly floured surface - divide in two, shape into disks and chill for 1 hour
  7. Roll into 12 inch circles, place one in pie plate (don't stretch, lift and settle). Place other disk on parchment lined baking sheet. Wrap and chill for 30 minutes.

Filling

Ingredients

  • 4 Tbs Unsalted butter
  • 1 chopped onion
  • 2 carrots
  • 2 ribs of celery
  • S & P
  • 6 Tbs flour
  • 2 1/4 cups chicken stock
  • 1/2 cup cream
  • 1 small russet potato cut into 1/4 inch pieces
  • 1 tsp minced fresh thyme
  • 1 rotisserie chicken pulled apart (2 1/2 pound)
  • 3/4 cup frozen peas

Directions

  1. Melt butter in saucepan and cook onion, carrots, celery, S&P for 6 minutes until the vegetables have softened (no browning).
  2. Add flour and cook until golden, 1 - 2 minutes
  3. Add stock and cream
  4. Med High heat and bring to boil
  5. Add potato and thyme, turn heat down and let simmer for about 8 minutes until potato is tender,
  6. Take off heat, add chicken and peas.
  7. Add to crust, top, trim, pinch, fold under, flute, vent and egg wash top. (just beaten egg)
  8. 450 degrees, lowest position rack for 18 - 20 minutes, drop temp to 375, rotate sheet and bake for 12 - 15 minutes until golden brown.
  9. Let stand for 45 minutes.

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