Chicken Pot Pie
Got this recipe from Kri, who got it from MyRecipes.com.
Original recipe is here; we of course made some modifications...
NOTES about ingredients
1. Store-bought rotisserie chicken provides ease and extra flavor.
2. Substitute frozen green beans instead of peas; use an onion instead of leeks; add mushroom or other veggies.
3. Fresh herbs help with flavor.
4. We loved how Turtle Bread's frozen pie dough worked out for the crust!
5. Lots of reviews on the original recipe call for additional chicken broth, beyond the 14-oz can.
6. Some people substituted thyme for the dill.
7. One person commented on the original recipe that she used 1/2 cup of olive oil instead of butter.
8. The ATK version of a "light" chicken pot pie is based on a completely different recipe, and so the recipe below doesn't follow ATK's substitutions for that reason. (ATK calls for a milk-based roux (no butter); their light version uses corn starch and half-and-half.)
NOTES about preparation
1. To keep sauce from bubbling over in the oven, place on a baking sheet or seal edges of dough by pressing with back of a fork around the rim of pie dish.
2. Consider using 2-3 smaller casserole dishes instead of the 9-inch deep pie dish.
3. ATK's version of chicken pot pie says you can prepare the chicken mixture ahead of time; just be sure to heat it up before preparing the pie crust, otherwise the crust could become gummy.
4. January 2016 note: We added 2-1/2 times the amount of chicken broth to make it extra-soupy, plus twice the amount of Worcestershire sauce, and twice the amount of salt and pepper.
INGREDIENTS:
1/2 cup butter (1 stick) [or 4 Tbl butter and 4 Tbl olive oil; or all oil]
2 small leeks or 1 small onion, chopped
1/2 cup all-purpose flour [use corn starch]
1 (14-ounce) can low-sodium chicken broth; plus 1/4-1/2 cup more (we use close to 2-1/4 cups broth)
3/4 tsp salt
1/4 tsp freshly ground pepper
1 or 2 tsp Worcestershire sauce
3/4 cup frozen green beans, cut into 2" pieces
3 or 4 medium crimini mushrooms
3 or 4 small carrots
1-1/2 cups frozen baby corn
1/3 cup chopped fresh parsley
2 tsp plus another tsp of chopped fresh thyme (or dill, if you prefer). Be sure to separate the small and large portions.
3 cups chopped or shredded rotisserie chicken
1/2 (15-ounce) refrigerated piecrust (local pie dough from Turtle Bread; or make your own)
1 large egg yolk
1 Tbl water
PREPARATION:
Oven to 400°
1. Cut up or shred the rotisserie chicken (3 cups are needed). Set aside.
2. Chop the fresh herbs separately (parsley and thyme/dill). Separate the thyme/dill into 2 tsp and 1 tsp portions. Set aside.
3. Chop and sauté the mushrooms in a bit of oil. Set aside. Mushrooms will add umami to the final dish.
4. In large skillet, melt butter (or butter and oil) over medium heat and sauté leeks (onion) for 7 minutes. Turn on oven if you haven't done so.
5. Sprinkle flour over leeks and cook, stirring constantly, for 3 minutes.
6. Whisk in chicken broth, salt, pepper, and Worcestershire sauce.
7. Bring to a boil and then remove from heat.
8. Add green beans, corn blend, parsley, 2 tsp of the dill, and chicken. Mix well.
9. Grease a 9-inch deep pie dish (or casserole dishes) and pour chicken mixture into dish.
10. Separate the egg, discarding the egg white. Whisk together egg yolk and 1 tablespoon water, and brush one side of crust's edge with egg wash.
11. Place crust, brushed side down, over pie; crimp or use back of fork to seal rim of crust around dish. (If you don't crimp the crust, place pie dish on baking sheet to prevent a messy oven.)
12. Cut 4 to 5 vents in the pastry. Brush top with egg wash, and sprinkle with remaining 1 teaspoon dill.
13. Bake at 400° for 30 to 35 minutes (less if you are using smaller casserole dishes) or until pastry is golden brown and bubbling.
Original recipe is here; we of course made some modifications...
NOTES about ingredients
1. Store-bought rotisserie chicken provides ease and extra flavor.
2. Substitute frozen green beans instead of peas; use an onion instead of leeks; add mushroom or other veggies.
3. Fresh herbs help with flavor.
4. We loved how Turtle Bread's frozen pie dough worked out for the crust!
5. Lots of reviews on the original recipe call for additional chicken broth, beyond the 14-oz can.
6. Some people substituted thyme for the dill.
7. One person commented on the original recipe that she used 1/2 cup of olive oil instead of butter.
8. The ATK version of a "light" chicken pot pie is based on a completely different recipe, and so the recipe below doesn't follow ATK's substitutions for that reason. (ATK calls for a milk-based roux (no butter); their light version uses corn starch and half-and-half.)
NOTES about preparation
1. To keep sauce from bubbling over in the oven, place on a baking sheet or seal edges of dough by pressing with back of a fork around the rim of pie dish.
2. Consider using 2-3 smaller casserole dishes instead of the 9-inch deep pie dish.
3. ATK's version of chicken pot pie says you can prepare the chicken mixture ahead of time; just be sure to heat it up before preparing the pie crust, otherwise the crust could become gummy.
4. January 2016 note: We added 2-1/2 times the amount of chicken broth to make it extra-soupy, plus twice the amount of Worcestershire sauce, and twice the amount of salt and pepper.
INGREDIENTS:
1/2 cup butter (1 stick) [or 4 Tbl butter and 4 Tbl olive oil; or all oil]
2 small leeks or 1 small onion, chopped
1/2 cup all-purpose flour [use corn starch]
1 (14-ounce) can low-sodium chicken broth; plus 1/4-1/2 cup more (we use close to 2-1/4 cups broth)
3/4 tsp salt
1/4 tsp freshly ground pepper
1 or 2 tsp Worcestershire sauce
3/4 cup frozen green beans, cut into 2" pieces
3 or 4 medium crimini mushrooms
3 or 4 small carrots
1-1/2 cups frozen baby corn
1/3 cup chopped fresh parsley
2 tsp plus another tsp of chopped fresh thyme (or dill, if you prefer). Be sure to separate the small and large portions.
3 cups chopped or shredded rotisserie chicken
1/2 (15-ounce) refrigerated piecrust (local pie dough from Turtle Bread; or make your own)
1 large egg yolk
1 Tbl water
PREPARATION:
Oven to 400°
1. Cut up or shred the rotisserie chicken (3 cups are needed). Set aside.
2. Chop the fresh herbs separately (parsley and thyme/dill). Separate the thyme/dill into 2 tsp and 1 tsp portions. Set aside.
3. Chop and sauté the mushrooms in a bit of oil. Set aside. Mushrooms will add umami to the final dish.
4. In large skillet, melt butter (or butter and oil) over medium heat and sauté leeks (onion) for 7 minutes. Turn on oven if you haven't done so.
5. Sprinkle flour over leeks and cook, stirring constantly, for 3 minutes.
6. Whisk in chicken broth, salt, pepper, and Worcestershire sauce.
7. Bring to a boil and then remove from heat.
8. Add green beans, corn blend, parsley, 2 tsp of the dill, and chicken. Mix well.
9. Grease a 9-inch deep pie dish (or casserole dishes) and pour chicken mixture into dish.
10. Separate the egg, discarding the egg white. Whisk together egg yolk and 1 tablespoon water, and brush one side of crust's edge with egg wash.
11. Place crust, brushed side down, over pie; crimp or use back of fork to seal rim of crust around dish. (If you don't crimp the crust, place pie dish on baking sheet to prevent a messy oven.)
12. Cut 4 to 5 vents in the pastry. Brush top with egg wash, and sprinkle with remaining 1 teaspoon dill.
13. Bake at 400° for 30 to 35 minutes (less if you are using smaller casserole dishes) or until pastry is golden brown and bubbling.
Comments