Chicken Pot Pie Recipe
This is just the perfect meal for a cold winter’s day. Steaming hot, and so delicious.
Ingredients:
1 (3 1/2 lb.) Frying Chicken
1 Carrot
1 Celery Stalk
1 small Onion, halved
2 tsp. Salt
6 Tbsp. Unsalted Butter
1 large Onion, diced
3 Carrots, thinly sliced on the diagonal
3 Celery Stalks, thinly sliced on the diagonal
1/2 Cup All-Purpose Flour
1 1/2 Cups Milk
1 tsp. Fresh Thyme Leaves, chopped
1/4 Cup Dry Sherry
3/4 Cup Green Peas, frozen or fresh
2 Tbsp. Fresh Parsley minced
2 tsp. Salt
1/2 tsp. Fresh Ground Black Pepper
Pie Crust
1 1/2 Cups All-Purpose Flour
1/2 tsp. Salt
1 stick Unsalted Butter, chilled & diced into 1/2” cubes
1/4 Cup Vegetable Shortening, chilled
3 to 4 Tbsp. Ice Water
Egg Wash
1 Egg whisked with 1 Tbsp. Water
Special Equipment
6 (10 oz.) Ramekins
Directions:
In a large stockpot, combine the chicken, carrot, celery, onion and salt. Add cold water until everything is just covered, and let it come to a boil on high heat. Reduce the heat, and let it simmer for 45 minutes.
Remove the chicken, and let it cool for 15 minutes. Continue to boil the remaining water and vegetables. Pull the meat off the chicken when it’s cool enough to touch, and save in a bowl. Return the bones to the stock, and continue to boil on high heat, until there’s only a quart and a half left. Save 2 1/2 cups of the stock.
Combine the flour and salt in a food mixer, and add the chilled butter, mix to combine. Then add the shortening, until the dough looks like a coarse cornmeal, with some pea-sizes pieces of butter.
Slowly add the ice water, mixing until the dough sticks together when you press it between your fingers. Place the dough on a sheet of wax paper, and mold the dough into a ball, and then flatten into a disk. Add a little flour and wrap with plastic wrap, and refrigerate for 30 minutes.
Preheat the oven to 400 degrees F.
Melt the butter on medium heat, in a large skillet. Add the carrots, celery, and onions for 10 minutes. Add the flour, and stir for another minute. Whisk in the saved chicken stock, and then whisk in the milk. Let simmer on low heat for 10 minutes, stirring often.
Add the chicken meat, sherry, peas, thyme, parsley, salt, and pepper, stirring well. Divide into the 6 ramekins.
Roll out the dough to less that 1/4” thick, on some lightly floured wax paper. Cut into 6 circles, slightly larger than the circumference on the ramekins. Lay the circle dough on the top of the ramekin, folding under the excess dough, and press the tines of a fork along the edge. Cut a 1” vent into the top of each pie. Then apply the egg wash with a pastry brush to each pie.
Line a baking sheet with foil, and place the ramekins on the baking sheet.
Bake for 25 minutes, and let cool for 5 minutes before serving.
And Enjoy!
Yield: 6 servings
