Comfort seems to be short supply these days. Climate change, avian flu, war, nasty politics, and the greyness of winter press in on us from all sides. I know when I’m tired of listening to all the noise, I head to my kitchen to fill it with the soothing scent of comfort food. Although Val and I have different opinions on what that looks like, we do agree that my Chicken Pot Pie is one of the top three. Featuring an easy homemade crust, basic ingredients, and leftover rotisserie or roasted chicken. Each ingredient adds to the savoriness of this warming and delicious pie. It may be cold outside, but you’ll be warm within.
BRICKYARD FARMS CHICKEN POT PIE
FOR THE PIE CRUST:
3 cups flour (I use Bob’s Red MIll Fine Pastry Flour)
1 tablespoon sugar
1 teaspoon salt
3/4 cups cold butter, cut in pieces
1/3 cup shortening, cut in pieces
1/2 cup ice water
INSTRUCTIONS:
Pulse the flour, sugar and salt in a food processor to combine. Add butter and shortening; pulse until crumbly. Slowly add ice water through feed tube and pulse until it forms a ball. Dust silicone baking mat with flour; place ball on mat and cut in half. Wrap one half in plastic wrap, then place in freezer for future use. Wrap remaining one and place in the refrigerator until ready for use.
FOR FILLING:
4 cups shredded rotisserie or roasted chicken
5 tablespoons unsalted butter
2 cups red-skinned potatoes, cut in 1/2 inch chunks
4 carrots, peeled and cut into 1/2 inch pieces on the diagonal
1 large leek, white and pale green parts only. sliced thin and washed
6 ounces cremini mushrooms, cut in 1/4 inch slices
Zest of 1 lemon
1 tablespoon fresh thyme leaves
5 tablespoons flour
1 cup whole milk or half and half
2 cups chicken stock, homemade if possible
1/4 cup flat leaf parsley, chopped
Kosher salt and freshly ground black pepper to taste
1 egg yolk
1 tablespoon heavy cream
INSTRUCTIONS:
Pre-heat oven to 375 degrees F. In large, high-sided skillet, melt butter over medium-high heat. Add potatoes and cook, stirring occasionally for 4-5 minutes, or until the potatoes start to turn golden.
Add leeks, carrots and mushrooms, and cook for an additional 4-5 minutes more.
Add your flour and cook, stirring constantly for 1 minute. Add milk and chicken stock, then bring to a simmer. Cook until thick and bubbly, stirring constantly, about 3-4 minutes.
Add reserved chicken pieces, parsley, thyme leaves, lemon zest, kosher salt and freshly ground black pepper. Mix thoroughly.
Fill your souffle or ceramic dish with filling.
Roll out in a circle on silicone mat a little larger than the dish you are using for your pot pie. Cut a small opening with a sharp knife to let steam out. Roll loosely around your rolling pin and place on top of your pot pie.
Make an egg wash of 1 egg yolk and 1 tablespoon heavy cream. Brush crust with egg wash. Place pie on baking sheet and bake for 35-40 minutes, until crush is golden. Remove from oven and let rest for 10 minutes. Serve hot.
I love comfort food – it’s the basis of everything. –Katie Lee
Comments