I am trying to hold myself back from going back into the kitchen and getting more of this chicken pot pie. It is seriously good. And the best part...yep, you guessed it! It is easy!!!
I got this recipe from my wonderful Aunt. She is a fabulous cook and we share recipes often! We aren't much of a baking family so we both used some short-cuts in this meal. As a Mama of a toddler I can't always do things the hard way. That being said, everyone has different strengths in the kitchen. We used store bought pie crust for this recipe but I'll include the pastry recipe in case you are like my Mother-in-Law and Sisters-In-Law who are excellent in pastry!
Valerie's Chicken Pot Pie
- 4-5 chicken breasts
- 3 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 5 cups chicken stock, preferably homemade
- 2 chicken bouillon cubes
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 2 cups yellow onions, chopped (2 onions)
- 3/4 cup all-purpose flour
- 1/4 cup heavy cream
- 2 cups medium-diced carrots, blanched for 2 minutes (you could also use baby carrots)
- 1 (10-ounce) package frozen peas (2 cups)
- 1 1/2 cups frozen small whole onions (I suggest the whole bag)
- 1/2 cup minced fresh parsley leaves
- 3 pre-made pie crusts
Preheat the oven to 375 degrees F.
Grill the chicken breasts with salt, pepper and olive oil. You can do this in a grill pan or on a traditional grill. I used an indoor grill since it was chilly and Peter wasn't here to watch it for me! After the chicken is cooked cube it. You will have 4 to 6 cups of cubed chicken.
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
At this point the original recipe calls for dividing the mixture into 4 ovenproof bowls and making individual portions. I used a 9x13 pan instead. I spooned all of the filling into the pan and then covered the mixture with pie crusts. However I only made a 1/2 portion of the recipe above and I used 1 and 1/2 of the pie crusts. So you could either use a larger pan or you could use two. It is a great meal to make and then freeze the second part or take the other half to a friend who could use a yummy dinner!! I would say the 1/2 portion would serve 4-6 adults.
I baked the pot pie for 1 hour at 375. I could barely wait to try it and it does not disappoint!!
Here is the pastry part in case you want to attempt that! Maybe next time I'll give it a try!
For the pastry:
- 3 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1/2 cup vegetable shortening
- 1/4 pound cold unsalted butter, diced
- 1/2 to 2/3 cup ice water
- 1 egg beaten with 1 tablespoon water, for egg wash
- Flaked sea salt and cracked black pepper
For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
I'd love to hear if you decide to try this out. Actually please invite me over for dinner because I can't get enough!!