Happy Pi/Pie Day! Last year I celebrated National Pi Day (3/14… those clever mathematicians!), by creating a recipe for Black Bottom Pecan Pie (March 2015 archives). I didn’t think I could top that decadent dessert, so this year I decided to strive for a savory pie and have been working out a recipe for homemade chicken pot pie. This recipe is pretty darn delicious, and the leftovers make a satisfying lunch too. This is my creation:
Sift together: 2 cups flour + 1 tsp fine table salt.
Cut in: 2/3 cup shortening.
Add and toss lightly with a fork to mix dough: 5-7 Tbs cold water, adding and mixing 1 Tbs at a time.
Gather dough into a ball and knead a couple times. Cut dough ball in half with sharp knife; form each dough ball into a disc; wrap each dough disc in plastic wrap and refrigerate…
Chicken pieces (I tend to use 1 breast, 2 wings, 1 thigh. You can also season and re-heat leftover chicken.);
Kosher salt; Pepper; Rosemary; Thyme; Oregano.
Preheat oven to 350* and drizzle baking sheet lightly with olive oil. Season chicken pieces on both sides. Bake, skin side up, until chicken is cooked through, 20-25 minutes.
Remove chicken to a cutting board to cool; scrape drippings into cast iron skillet to begin roux. Turn oven up to 400* to pre-heat for pie.
When chicken is cooled enough to handle, pick chicken meat from bones into bite-size chunks.
Pot Pie Filling
1 Tbs + 1/3 cup butter;
1/3 cup flour;
1 cup chicken stock;
1/2 cup milk;
1/2 yellow onion, thinly sliced;
4 carrots, chopped in nickel-size rounds;
1 clove garlic, minced;
1 cup frozen veggies (I tend to use 1/2 cup frozen peas + 1/2 cup frozen corn. I’ve also mixed in frozen green beans.);
Kosher salt; Pepper; Rosemary; Thyme.
Start with chicken pan drippings in cast iron skillet. Turn heat to medium and add 1 Tbs butter to melt. Add onion; sprinkle with 1/2 tsp kosher salt; add carrots. Sauté until onions are soft; lower heat; add garlic; stir briefly to warm garlic. Push sauté mix to edges of skillet to make room to start roux.
Add to pan and melt 1/3 cup butter; slowly add and whisk in flour; keep working to mix butter and flour and to allow flour to cook for a couple minutes. Slowly add and whisk in chicken stock; then slowly add and whisk in milk. Add seasonings to taste, about 1/2 tsp each. Push sauté mix back to center of skillet and stir in with roux. Add and fold in frozen veggies; add and fold in chicken pieces. Turn heat up to medium and stir gently until pie filling thickens and bubbles.
Double-Crust Pastry con’t
…When pie filling is prepared, roll out one chilled dough disc on floured board; roll out enough that dough will fit into pie dish and come up the sides. Roll pie dough onto rolling pin and lift gently to transfer rolled dough to pie dish. For chicken pot pie, I prefer a deep-dish.
Carefully add hot pie filling and then, roll out second dough disc on floured board; roll out enough that dough will fit over top of the filled pie shell. Roll pie dough onto rolling pin and lift gently to transfer rolled dough to place on top of pie. Tuck edge of top pie crust under edge of lower pie crust; pinch edges together to seal and make a pretty crust. Slash design in top pie crust with a sharp knife to allow steam to escape while baking.
Bake in pre-heated oven (400*) ’til pastry is golden, 30-40 minutes.
Cool pie so filling can set before serving.
This dish is hearty and includes your veggies, so I serve just fresh fruit on the side.