Spring Chicken Pot Pie
From luisascatering 16 years ago
- 45 minutes to make
- Serves 6
I had some fresh english peas, a whole chicken and a craving for a pot pie. I used half a chicken for this recipe, the other half will be for Havarti Jalapeno Chicken Enchiladas (stay tuned!)
Ingredients
- chicken and stock ingredients: shopping list
- 1/2 of a 3 1/2 pound organic chicken (fryer) shopping list
- water, to cover chicken shopping list
- 1 carrot shopping list
- 1 leek, halved and rinsed well shopping list
- 1 dried turkish bay leaf shopping list
- few sprigs of fresh parsley shopping list
- small handful of peppercorns shopping list
- sea salt, to season water shopping list
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ shopping list
- cream cheese Crust: shopping list
- 2 1/2 cups all purpose flour shopping list
- 1/2 teaspoon sea salt shopping list
- 1 cup (2 sticks) unsalted butter, cut into pieces, room temperature shopping list
- 1 8-ounce package cream cheese, cut into pieces, room temperature shopping list
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ shopping list
- Filling ingredients: shopping list
- 6 Tbsp unsalted butter shopping list
- 1/2 large sweet yellow onion, diced shopping list
- 1/2 red bell pepper, diced shopping list
- 1 carrot, diced shopping list
- 1/4 cup all-purpose flour shopping list
- 2 cups chicken stock shopping list
- 1/4 whipping cream shopping list
- 1 tablespoon beef demi-glace* (my secret ingredient!) shopping list
- 1/2 cup fresh green peas, blanched (or organic frozen) shopping list
- 2 Tbsp fresh parsley, minced shopping list
- 1 tbsp fresh tarragon, minced shopping list
- 1 teaspoon fresh rosemary (or thyme), minced shopping list
- sea salt & freshly ground black pepper, to taste shopping list
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ shopping list
- Egg wash: 1 egg whisked with 1 Tbsp water shopping list
How to make it
- For crust:
- Mix flour and salt in processor. Add butter and cheese; blend until moist clumps form. Shape dough into 6-inch-long log. Wrap; chill while making chicken and filling. Note; you will only need half of this dough for the pie. The other half can be frozen (or used for Trigger's Shrimp Empanadas!)
- For chicken:
- Place all ingredients in large pot; bring to boil. Reduce heat; simmer until chicken is cooked through, about 45 minutes. Transfer chicken to large bowl; cool. Discard skin and bones. Cut meat into 1-inch pieces; return to bowl. Strain cooking liquid into large saucepan. Boil until reduced to 2 cups stock, about 1 hour.
- For filling and assembly:
- Heat 3 TBSP butter in large skillet over medium heat. Add peppers, carrots and onion; cook until soft, about 6 minutes. Add herbs and peas, season, then transfer to bowl with chicken.
- Add remaining 3 TBSP butter to same pan with flour; whisk 2 minutes. Gradually whisk in stock, then cream and beef base; bring to boil. Season sauce with salt and pepper. Add chicken mixture.
- Roll out dough on lightly floured surface. Place filling in pie dish. Cover dish with dough round. Press overhang to side of dish to adhere. (Can be made 1 day ahead. Cover; chill.)
- Preheat oven to 350°F. Brush top of dough with egg glaze; cut 3 slits for steam to escape. Bake pie until crust is golden brown and filling is heated through, about 45 minutes.
- Plate and garnish with fresh chopped chives.
- *Sold at specialty foods stores and in the soup section of many supermarkets
The Rating
Reviewed by 4 people-
wow! I am all over this one.
karlyn255
in Ypsilanti loved it
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Another 5 for you. I love chicken pot pie. This looks great. -Lori
lasaf
in St. Paul loved it
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WOW!! WHAT A GREAT POT PIE!!!!
THANKS FOR SHARING!
HIGH FIVE!!!
CAROL LEE
leebear
in Brookpark loved it
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