Chicken Pot Pie - Kay Haupt

January 24, 2017 0 Comments

Chicken Pot Pie - Kay Haupt

How are you today, friends? I hope you are all well! Lately we’ve been feeling a bit down, whether that’s from illness or just plain sick of being stuck in our house! If it’s not freezing cold, it’s raining ice or mud or whatever. It just feels wet and icky, and though sometimes nice, can get old very quickly. How about some nice, warm, chicken pot pie? When I made this pot pie last week after our family had just gotten over a nasty case of the flu, my mother was quick to say, “If anyone was looking for the perfect Midwestern comfort food… this is it!” I just made another set of pot pies today, which we scarfed down at lunch, and as I am writing this I feel so warm + fuzzy inside. I also want to hibernate, but alas, motherhood calls.

This recipe is quite simple, though it can feel a bit daunting when you realize you have to fill in several vessels with pie crust. Trust me, I know! I find that this can be fixed by prepping your crust beforehand + shaping the dough in your vessels, placing them in the fridge to wait until your filling it ready. Much faster and a lot less hassle! I find this recipe fills about 3-4 small ramekins OR mini pie dishes and several 1/2 pin Mason jars. The choice is up to you!
INGREDIENTS:
  • 4 tbsp butter
  • 3 cloves garlic, diced
  • 1 small onion (or substitute a handful of chopped green onions)
  • 3 carrots, diced
  • 3-4 stalks celery
  • 1 lb chicken breast, chopped
  • 2 tsp rosemary
  • 2 tsp thyme
  • salt + pepper
  • 1 cup heavy cream
  • 1 cup milk
  • 1 cup chicken broth
  • 4 tbsp flour
  • 1 can of sweet peas or 1 cup frozen peas
RECIPE:
  • In a large skillet, melt 2 tbsp of butter over medium heat and cook the chicken, breaking up the chunks into smaller pieces as you cook - think bite size! Season with salt + pepper, rosemary, and thyme while cooking, to taste.
  • Once just cooked through, add the garlic, onion, carrots, and celery. Cook until soft, about 7 minutes. Check the flavor and add more seasoning if needed. Set aside.
  • In a large soup pot, melt the remaining 2 tbsp of butter. Whisk in the flour, making a thick paste, or roux. Heat until lightly browned. Pour in the cream and stir until boiling. Add the milk, and stir until boiling. Add in the broth, and stir until boiling. Doing this will help to thicken the mixture!
  • Place the cream sauce over medium/low heat and add in the chicken + vegetable mixture. Bring to a rolling boil and then simmer for 7-10 minutes, letting the filling thicken.
  • While you are waiting, preheat the oven to 425 + begin to roll out your crust. If you followed my advice above, you might have filled your vessels with the inner crust already and refrigerated them! Place your crusts in their dishes and leave a 1” overhang.
  • Fill the crusts. You can fill them up pretty high, they shouldn’t pop out of the crust. Cover with a top layer of crust, also with 1” overhang. Press the edges down with a fork and cut the excess crust. Adorn with a decorative shape if you wish!
  • Brush the crust with a beaten egg.
  • Place in the oven for 15 minutes. Cover with foil and bake for another 15 minutes.
  • Let sit for about 10 minutes, covered, and serve piping hot!

This recipe takes a bit of patience, but the end result is SO rewarding. I just love this dish so much. I always find it needs a bit more salt for my taste. Don’t be afraid to use your herbs! Enjoy (:
xoxo Kayla