Chicken Pot Pie
Dutch immigrants living in Pennsylvania have a stew of chicken and vegetables called a "pot pie" that is similar to the filling in this recipe. That dish has no pastry shell nor pastry covering. It is not baked, but rather, cooked in a pot as the name implies. Most recipes include flat square cut pasta noodles making the dish more similar, in reality, to modern day chicken and dumplings, popular in the Southern United States.
In the modern day versions of this dish a flaky pastry top is placed on top of the filling and it is baked to a golden brown. In some recipes, there is also a pastry shell.
Ingredients
- 2 roasted chicken pre-cooked
- 5 cups chicken stock preferably homemade
- 12 tbsp unsalted butter
- 2 cups yellow onion chopped
- 3/4 cups all-purpose flour
- 1/4 cups whipping cream (30% to 35%)
- 2 cups carrot medium sized, blanched for 2 minutes
- 10 ounces green peas about 2 cups
- 1 1/2 cups pearl onion
- 1/2 cups parsley minced
- 3 cups all-purpose flour
- 1 1/2 tsp Kosher salt
- 1 tsp baking powder
- 1/2 cups shortening (substitute lard)
- 1/4 pounds unsalted butter very cold, cubed
- 1/2 cups ice water
- 1 tbsp egg for egg wash
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Remove the meat from the bones on the breast, thighs and legs, and discard the skin or use to make the chicken stock. Cut the chicken into large dice. You will have about 5 cups of cubed chicken.
- In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
- For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
- Preheat the oven to 375 degrees F.
- Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
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