chicken pot pie

if you’re like us, this is a food that you haven’t tasted since, oh, maybe 2nd grade?  and even then, it came from the freezer section of the grocery store, or the cafeteria line, but you still liked it, didn’t you?  it’s okay to say yes.  we’re all friends here.well this version takes a little bit of time to make, but it makes a ton (more than the 6-8 projected servings), freezes well and is awesome.  which is why we made it only three days after annie rave, rave, raved about it on her fabulous blog.

and wow.  she was absolutely right.  totally unbelievable.  so good, in fact, that we have made it again since then.  so good that we gave it to our good friends blair & nate upon blair’s return to work from maternity leave.  so good that my dad offered to pay us money to make it for mom and him again.  so good that my little sister ate it & she eats nothing, and i’m not even exaggerating.

so what i’m saying is, you need to make it, because if you don’t, you’re seriously missing out.  the filling is creamy and delicious and the crust is to.die.for.  i’m plotting of ways to use it in a dessert.  minus the pepper, of course.

from annie’s eats

for the filling:
3 tbsp. unsalted butter
1 medium yellow onion, chopped
1 large russett potato, peeled and diced
3 cloves garlic, minced
1 red bell pepper, diced
8 oz. button mushrooms, sliced
½ tsp. crushed red pepper flakes
salt and freshly ground pepper
1 purchased rotisserie chicken
1-2 cups frozen peas and carrots

for the sauce:
8 tbsp. unsalted butter
1 cup all-purpose flour
2½ cups chicken broth
½ cup heavy cream
dash of hot sauce
salt and freshly ground pepper

for the crust:
16 tbsp. cold unsalted butter
3 cups all-purpose flour
10 oz. cream cheese, chilled
1 tsp. salt
¼ tsp. pepper
1 large egg

1.  to make the filling, melt the butter in a large skillet over medium heat.  add the onion and potato to the pan, and sauté for about 5 minutes.  mix in the garlic, bell pepper and mushrooms, and cook for about 15 minutes more, until the potatoes are tender.  while the vegetables are cooking, remove the skin from the chicken, pull the meat off the bones and shred or chop the chicken into bite-sized pieces (this was a huge kitchen milestone for me.  pulling chicken off the bone seriously grosses me out.).  once the vegetables are finished cooking, turn off the heat and mix in the chicken and the frozen peas and carrots.  stir in the red pepper flakes, and season with salt and pepper to taste.

2. to make the sauce, melt the butter over medium heat in a large saucepan.  add the flour and whisk until smooth.  whisk in the chicken broth and cook over medium heat until it thickens to the consistency of a cream soup.  mix in the cream, the hot sauce and season with salt and pepper to taste.  pour the cream sauce over the chicken and veggie mixture and stir to combine well.  spoon the mixture into 6-8 individual oven-safe dishes (such as ramekins).  we used a regular pie plate and an 8×8 square baker.  just as good.

3. preheat the oven to 375° F.  to make the crust, cut the butter into 16 pieces.  in the bowl of a large food processor fitted with the metal blade, pulse the butter and flour until crumbly.  add the cream cheese, salt and pepper.  continue pulsing just until the dough forms a ball.  transfer the dough to a lightly floured work surface i.e. countertop.  use a floured rolling pin to roll the dough out to about ¼-inch thickness.  cut out dough rounds to be about 1½ inches larger than the diameter of your pot pie dishes (or whatever you’re using).  lay the dough rounds on top of the dishes.  beat the egg with a whisk, and brush the tops of the dough rounds lightly with the beaten egg.

4.  bake for 20-25 minutes, or until crusts are golden brown.  be prepared to love it!

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6 Responses to chicken pot pie

  1. ncmarg says:

    I’ve been waiting for this one!

  2. zainylainy says:

    Oh so good! It’s been taunting me every day since you made it! My mouth is watering from looking at the photos!!

  3. Lindsey says:

    This looks deeeelish! You know I’m a fan of homemade crusts – can’t wait to try adding cream cheese!

  4. heirtoblair says:

    THE GREATEST CHICKEN POT PIE OF ALL TIME.

    I am no longer making the easy-peasy Whore’s Pie now that I’ve had this.

  5. magda says:

    Just finished eating this for dinner, it was DELICIOUS ! Can’t wait to try more of your recipes!

  6. Pingback: Whore Pie, aka Chicken Pot Pie. | Heir to Blair

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