tabs

Wednesday, March 23, 2011

Chicken Pot Pie

Chicken Pot Pie

Crust:
Prep Time: 5-10 mins + 1 hour to chill

Ingredients:
1 C Flour (plus more for dusting)
1/4 tsp Baking Powder
1/4 tsp Salt
4 tbs Cold Butter (cut into small pieces)
1 large Egg
2 tbs Milk

Directions:
1. Mix flour, baking powder and salt in a food processor (or mixer) until combined.
2. Add the butter, one piece at a time, pulsing until the mixture looks like coarse meal.
3. Separate the egg and refrigerate the egg white.
4. Beat the egg yolk and milk in a bowl, then add it to the food processor (or mixer) pulsing until the dough comes together.
5. Dump the dough onto a lightly floured surface and gather into one large ball.
6. Flatten into a disk, wrap in plastic wrap and allow to chill for at least 1 hour.

Pot Pie Filling:
Prep Time: 20-30 mins Cook Time: 20-25 mins

Ingredients:
2 small Russet Potatoes
4 1/2 cups Chicken Broth
5 medium Carrots (cut into large chunks)
2 tsp chopped Thyme (fresh works best but you can use dry as well)
2 tbs Extra-Virgin Olive Oil
1 medium White Onion (finely diced)
3 tbs Flour
1/3 C Milk
3 stalks celery (sliced)
3 C shredded Chicken (with the skin removed)
1/2 C (fat-free) plain Greek yogurt
1 C frozen Peas
1/2 C minced Parsley (fresh works best but you can use dry as well)
Salt and Pepper to flavor

Directions:
1. Preheat the oven to 425 degrees F.
2. Prick the potatoes with a fork and place directly on the oven rack until tender, about 45 minutes. Allow to cool slightly, then peel and break into small pieces.
3. Bring the chicken broth, carrots and thyme to a simmer in a small saucepan over medium heat and cook 2 minutes (cover and keep warm).
4. Heat the olive oil in a large pot over medium heat.
5. Add the onion and cook until soft and translucent (about 8 minutes).
6. OPTIONAL: Sprinkle in the flour and stir until lightly toasted (about 3 minutes).
7. Add milk, celery, potato pieces and the warm broth mixture and allow to simmer on low until it has thickened (about 15 minutes).
8. Remove from the heat and stir in the chicken, yogurt, peas and parsley.
9. Season with salt and pepper.
10. Transfer the filling to a 2-quart casserole dish.
11. Roll out the dough on a lightly floured surface until it has reached the desired thickness and is slightly larger than the dish (allowing the edges to hang over).
12. Beat the reserved egg white in a bowl and brush it over the dough (season with salt and pepper).
13. Drape the dough over the dish and press the dough against the sides of the dish.
14. Place on a baking sheet and bake until the crust is golden brown (20 to 25 minutes.)

Happy Cooking!

1 comment: