Wednesday, May 5, 2010

Chicken Pot Pie with Herb Crust

As Dimock writes in her book, pie in the freezer is money in the bank. I made this chicken pot pie yesterday to add to the stockpile of oven-ready foods to have after the baby is born. I altered this recipe from Here is my recipe:

Herb Crust (top and bottom crust)
2 c. all-purpose flour
1/3 c. chopped fresh parsley
1 T. chopped fresh thyme
1 t. salt
1 t. sugar
10.5 T. unsalted butter, cut into pieces
4-6 T. ice water (I used 5 T.)

Blend the dry ingredients and herbs in a food processor until well-blended. Add butter and process until mixture looks like coarse meal. Add 3 T. of the ice water. Pulse. Add more water in 1/2 T. increments, pulsing after each addition, until the mixture just starts to clump together. Gather dough into 2 balls. Place one ball in the refrigerator. Roll out the other ball and place in pie dish.

Chicken and Vegetable Pot Pie
1 lb. boneless, skinless chicken breasts
3 c. (or more) water
2 chicken boullion cubes

2 carrots, cut into 1/2" pieces
1 turnip, peeled and cut into 1/2" pieces
4-6 oz. greens (I used spinach and arugula), chopped

1.5 T. butter
1 medium leek (white and pale green parts only), sliced
1 shallot, minced
1 T. minced fresh thyme
1/8 c. all-purpose flour
1/8 c. dry white wine (I used a cheap Pinot Grigio)
1/8 c. whipping cream

Place chicken breasts in a large saucepan. Cover with water (I used 3 c.), add chicken boullion, and bring to a boil. Reduce heat and simmer until chicken is just cooked through, about 20 minutes. Save broth in pot. Transfer chicken to plate or cutting board to cool.

Add carrots and turnips to chicken broth in pot. Simmer uncovered until vegetables are just tender, about 10 minutes. Transfer vegetables to prepared pie crust with a slotted spoon. Add greens to broth and cook until just wilted but still bright green, about 1 minute. Save broth. Transfer greens to colander with slotted spoon and drain well. Add greens to vegetables in prepared crust.

Cut chicken into bite-size pieces and add to mixture in prepared crust. In a small frying pan, melt 1.5 T. butter. Sautee the leeks, shallot, and thyme until tender, about 5 minutes. Add flour and stir 2 minutes. Decant reserved broth into frying pan, discarding any solids at the bottom. Stir in white wine. Increase heat to medium-high and bring to a boil. Stir in cream and boil, stirring constantly, until sauce thickens to a gravy, about 8 minutes. Pour gravy over mixture in prepared crust. Stir/jostle to blend. Roll out top crust and place over mixture. Crimp and seal edges; cut a hole in the top crust for steam to escape. Wrap securely in plastic wrap and aluminum foil and freeze. To reheat, bake the pie straight from the freezer. I plan to bake mine at 400 F for 20 minutes, then 350 F for 30-40 minutes, until the crust is golden and it looks like the filling is bubbly.

Current Pie Tally: 17

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