Apologies that there's no picture of the crust and filling together! Dove into eating and with 2 roommates, this was gone too quickly.
I was assigned dessert duty at Thanksgiving this year and boneless, skinless chicken breasts were on sale - all the more reason to practice my crust-making and eat some chicken pot pie. :)
Edit: Note this makes approximately 3 pies, top-crust only, pan size: 9.5 inch diameter, at least 1.5 inch tall! Using a smaller pan (in diameter or height) is just fine, but you will have leftover filling. (Which is, in my opinion, 100% OK and pretty delicious). Also, you can easily do a top and bottom crust with this too!
Crust:
2 1/2 cups of all-purpose flour 1 teaspoon kosher salt 1 tablespoon sugar (optional) 1 cup (2 sticks) very cold unsalted butter, cut into small cubes (about 1/2 inch) 1/2 cup buttermilk 1 large egg, beaten, with 1 tbsp of water
Combine the flour, sugar, and salt. Add the cubed butter and toss to coat, cutting with a pastry cutter. Use a rolling pin to roll the butter into thin sheets, combining it with the flour, until all of the butter is incorporated into the flour. Return mixture to the bowl and place in the freezer for 15 minutes to chill the butter.
Remove from freezer and add the buttermilk. Use a spoon and then your hands to stir the mixture until it comes together into a ball. If mixture is too dry, add water a tablespoon at a time. Divide the dough in thirds and flatten into disks. Refrigerate until ready to roll out.
Filling: (I winged this, so steps/measurements are approximate):
2 large onions, diced 7 carrots, chopped 4 stalks celery, chopped 1/2 stick salted butter 2 cloves garlic, minced 1 tbsp Italian seasoning 1 tbsp of parsley 1 tsp of celery seed 2-3 tbsp reserved, rendered chicken fat 1/3 cup flour 1/2 cup of Pinot Grigio 5 cups water 4 tbsp chicken bouillon base 1 1/2 cup frozen peas 1/3 cup heavy cream
Roast 4 pounds of boneless, skinless chicken breasts on 375 degree (F) oven for 50 minutes. Rub sliced garlic, rosemary, thyme, salt and pepper with some canola oil on them before baking. After cooled, shred the chicken.
Saute onions, carrots, and celery with a 1/2 stick of salted butter. Added spices: pepper, garlic, Italian seasoning, parsley, and celery seed and some rendered chicken fat to pot.
After vegetables are translucent/softened, add flour, stir and cook for a few minutes. Add the Pinot Grigio and then 5 cups of water. Add 4 tbsp of chicken bouillon. Simmer until thickened.
Add frozen peas and the shredded chicken. Wait until the mixture simmers again, then remove heat. Add 1/3 cup of heavy cream.
Roll out dough to 10 inch disks. Place mixture in pie pan, place the top crust on, brush crust with egg wash, and bake for 45 minutes at 400 degrees (F)
This really hit the spot, all! It was autumn on a plate, and the crust was so flaky and delicious!
![image showing [Homemade] Chicken Pot Pie](4f58ada5-6c3a-58f4-b17e-7979a34a201a.jpg)
FurherWeeaboo on November 9th, 2017 at 23:48 UTC »
Damn, that looks so scrumptious. Let me get my plate.
CircleStream on November 10th, 2017 at 00:26 UTC »
Apologies that there's no picture of the crust and filling together! Dove into eating and with 2 roommates, this was gone too quickly.
I was assigned dessert duty at Thanksgiving this year and boneless, skinless chicken breasts were on sale - all the more reason to practice my crust-making and eat some chicken pot pie. :)
Edit: Note this makes approximately 3 pies, top-crust only, pan size: 9.5 inch diameter, at least 1.5 inch tall! Using a smaller pan (in diameter or height) is just fine, but you will have leftover filling. (Which is, in my opinion, 100% OK and pretty delicious). Also, you can easily do a top and bottom crust with this too!
Crust:
2 1/2 cups of all-purpose flour 1 teaspoon kosher salt 1 tablespoon sugar (optional) 1 cup (2 sticks) very cold unsalted butter, cut into small cubes (about 1/2 inch) 1/2 cup buttermilk 1 large egg, beaten, with 1 tbsp of waterCombine the flour, sugar, and salt. Add the cubed butter and toss to coat, cutting with a pastry cutter. Use a rolling pin to roll the butter into thin sheets, combining it with the flour, until all of the butter is incorporated into the flour. Return mixture to the bowl and place in the freezer for 15 minutes to chill the butter.
Remove from freezer and add the buttermilk. Use a spoon and then your hands to stir the mixture until it comes together into a ball. If mixture is too dry, add water a tablespoon at a time. Divide the dough in thirds and flatten into disks. Refrigerate until ready to roll out.
Roasted Chicken:
4 lbs boneless, skinless chicken breasts 4 cloves sliced garlic 1 tbsp rosemary 1 tbsp thyme 1 tbsp salt 4 tbsp canola oil Crack pepper, to tasteFilling: (I winged this, so steps/measurements are approximate):
2 large onions, diced 7 carrots, chopped 4 stalks celery, chopped 1/2 stick salted butter 2 cloves garlic, minced 1 tbsp Italian seasoning 1 tbsp of parsley 1 tsp of celery seed 2-3 tbsp reserved, rendered chicken fat 1/3 cup flour 1/2 cup of Pinot Grigio 5 cups water 4 tbsp chicken bouillon base 1 1/2 cup frozen peas 1/3 cup heavy creamRoast 4 pounds of boneless, skinless chicken breasts on 375 degree (F) oven for 50 minutes. Rub sliced garlic, rosemary, thyme, salt and pepper with some canola oil on them before baking. After cooled, shred the chicken.
Saute onions, carrots, and celery with a 1/2 stick of salted butter. Added spices: pepper, garlic, Italian seasoning, parsley, and celery seed and some rendered chicken fat to pot.
After vegetables are translucent/softened, add flour, stir and cook for a few minutes. Add the Pinot Grigio and then 5 cups of water. Add 4 tbsp of chicken bouillon. Simmer until thickened.
Add frozen peas and the shredded chicken. Wait until the mixture simmers again, then remove heat. Add 1/3 cup of heavy cream.
Roll out dough to 10 inch disks. Place mixture in pie pan, place the top crust on, brush crust with egg wash, and bake for 45 minutes at 400 degrees (F)
This really hit the spot, all! It was autumn on a plate, and the crust was so flaky and delicious!
howhardcoulditB on November 10th, 2017 at 00:49 UTC »
Recipe? That looks pretty good. I have been looking for a decent pot pie recipe.