I recently posted a recipe for a fool-proof pie crust. I’m sure all of you put that extra crust in the freezer for another use right? Well, here you are; a cap for a delicious, rich chicken pot pie. If not, the recipe is added here. Remember to freeze half of it for your next adventure. I remember the pot pies my mother used to buy on sale at the grocery store in their individual tins. The crust was as dry as dust, and the contents inside made you want to skip it altogether. This one will not only turn your head, but will end up on a regular rotation in your kitchen. It’s so good you can even feel confident serving it to guests. The really good news is that you save yourself extra time by picking up a rotisserie chicken on the way home, and your half way there!
BRICKYARD FARMS CHICKEN POT PIE
INGREDIENTS FOR MAMA JAN’S PERFECT PIE CRUST:
3 cups flour (I use Bob’s Red Mill Fine Pastry Flour)
1 tablespoon sugar
1 teaspoon salt
3 tablespoons fresh thyme leaves, divided
¾ cup butter. cut in pieces
1/3 cup shortening, cut in pieces
½ cup ice water
INSTRUCTIONS:
Pulse flour, 2 tablespoons thyme leaves, sugar and salt in a processor. Add butter and shortening; pulse until crumbly. Add ice water 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. If using for this pot pie, you may roll it out immediately; place other half in freezer for future use.
Roll out in a circle a little larger than the dish you are using for your pot pie. A large souffle dish works well. Cut a small opening to let steam out (I use a small cookie cutter) Refrigerate rolled out crust for 15 minutes. Roll loosely around your rolling pin and place on top of your pot pie when you are ready to use it.
INGREDIENTS FOR FILLING:
4 cups shredded rotisserie 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 & washed
6 ounces cremini mushrooms, sliced 1/4 inch
Zest from 1 lemon
1 tablespoon thyme leaves
5 tablespoons flour
1 cup whole milk
2 cups chicken stock
1/4 cup flat leaf parsley, chopped
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 your milk and chicken stock and bring to a simmer. Cook until thick and bubbly, stirring constantly, about 3-4 minutes.
Add reserved chicken pieces, parsley, remaining 1 tablespoon thyme leaves, lemon zest, kosher salt and freshly ground black pepper to taste. Mix thoroughly.
Fill you souffle dish, or ceramic dish with pot pie filling.
Make your egg wash of 1 egg yolk and 1 tablespoon heavy cream.
Roll your crust around a rolling pin and drape over pie. I then use my rolling pin to trim off extra crust. You may fold extra crust underneath the border, if you prefer that type of look. If you have used your cookie cutter, place removed piece next to opening.
Brush crust with egg wash. Place dish on cookie sheet and bake for 35-40, until crust is golden. Serve hot.
Serves 6
“Sometimes a little comfort food can go a long way.”
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