Chicken Pot Pie 2-Ways: Turnovers and Classic Pie

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Jim: “Michael had chicken potpie for lunch. Actually, let me rephrase that, Michael had an entire chicken pot pie for lunch, and- let me be more specific. Michael ate an entire family-sized chicken potpie for lunch and then he promptly fell asleep, so we’re all trying to be very quiet so as to not wake him up before 5:00 pm.”

– The Office

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In this post, I’ve given you options.

– Chicken Pot Pie with Biscuit Topping

– Chicken Pot Pie with Extra Gravy

– Chicken Pot Pie Empanadas

Now, go forth, like you’re reading a Choose Your Own Adventure book. (Except the difference is that you ALWAYS WIN.. and don’t get killed every time, no matter what path you pick. ) Out of the three foods listed above, I loved and loved and loved the empanadas, particularly because of the dynamic duo of the filling with this particular crust.  I even froze a few for future happiness. But that is not to understate classic chicken pot pie, by any means. The classic pot pie is overall less work and can probably feed more mouths. Amen.

I may have mentioned this before but just to reiterate.. pie is the key to my heart. I.e. Chicken Pot Pie for dinner, then something even more artery-clogging in a buttery crust topped with ice cream for dessert. Yes, please, thank you.

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The empanadas taste as good as they look, maybe better.

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Also, while I was in the kitchen, I noticed this beautiiiful shadow casted by my pyrex pie plate.
:cough: Artists :cough:

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Chicken Pot Pie Filling

4 servings

2 tablespoons butter
1/2 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
2 teaspoons dried thyme
1 tablespoon flour, plus more for dusting
1/2 cup white wine
1 cup chicken stock
1 teaspoon Dijon mustard
1/2 cup frozen peas
1 1/2 cups cubed or shredded cooked chicken

Pate Brisee Crust (from quiche recipe)

Makes 2 9 inch shells

2 1/2 cups (350 grams) all-purpose flour
1 teaspoon (4 grams) salt
1 cup (2 sticks) (226 grams) unsalted butter, chilled, and cut into 1 inch (2.5 cm) pieces
1/4 to 1/2 cup (60 – 120 ml) ice water
1 egg, lightly beaten

Extra Sauce (optional, I halved it):
6 tablespoons unsalted butter
1/4 cup all-purpose flour
1 1/2 cups chicken stock
1/2 cup heavy cream
1 teaspoon minced fresh thyme
1/2 tsp garlic powder
Salt and Pepper

Pot Pie Biscuit Topping:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 stick unsalted butter, melted
1 cup milk

Shredded Chicken:

Boil chicken for at least 15 minutes. The chicken needs have enough room to float and still have a half inch of space around it. Only add water so that it will reach 2/3 of the height of the pot, to prevent it boiling over. After you’ve boiled the chicken for 15 minutes, reduce the heat to medium high for an additional 10 minutes, then strain. Make sure to let the meat cool down before shredding.

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Pot Pie Filling:

Preheat the oven to 375 degrees F.

Melt the butter in a large saute pan over medium heat. Cook the onions, carrots, and celery with salt and pepper, to taste, until the carrots soften, about 10 minutes. Add the garlic and thyme and cook for an additional minute, stirring frequently.

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Add the flour and cook off the raw flavor, about 1 minute more.

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Turn up the heat to medium-high and deglaze the pan with the wine. Whisk in the stock and Dijon mustard.

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Add the peas and chicken and cook on a very low simmer until the sauce thickens up into a gravy, 5 to 10 minutes.

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Remove from the heat and set aside.

Pate Brisee Crust:

In a food processor, place the flour, salt, and sugar and process until combined.  Add the butter and process until the mixture resembles coarse meal (about 15 seconds).  Pour 1/4 cup (60 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched.  Add remaining water, if necessary.  Do not process more than 30 seconds.

Turn the dough out onto your work surface and gather it into a ball. Divide the dough into two equal pieces and flatten into discks. Cover with plastic wrap and refrigerate at least 30 minutes

Extra Sauce:

Melt the butter over medium heat. Add the flour and whisk until the mixture is bubbling and smooth, about 2 minutes. Remove from heat and gradually whisk in stock, cream, and thyme. Return skillet to heat, bring to a simmer, stirring constantly. Cook for 2 minutes until sauce has thickened and is smooth. Season with salt and pepper.

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If Making Empanadas/Turnovers:

On a lightly floured surface, roll out pastry dough into circles.

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Brush with egg (will help with sealing) and fill with pot pie mix, leaving space around the edges (don’t overfill since it will be impossible to close).

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Fold in half into a hemisphere and press the edges with a fork to create a decorative border. Brush the turnovers with more egg wash. Cut slits in the top to allow the steam to escape during baking.

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Bake the turnovers until golden brown, about 30 minutes. Let cool at least 10 minutes.

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If Making Pot Pie with Biscuit Topping:

Add pot pie filling to a casserole dish or pie pan, with or without the extra sauce.OLYMPUS DIGITAL CAMERA
For the biscuit, stir together the flour, baking powder, and salt in a mixing bowl. Add the melted butter and milk, and whisk until combined.

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Pour the batter evenly over the casserole dish.

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Bake for 45 minutes.

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