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Wednesday, November 28, 2012

Recipe Wednesday: SERIOUSLY, THE BEST Chicken Pot Pie!!

I am not playing, this is  
chicken pot pie recipe! 

Mmmm Mmmm GOOD!!
This recipe starts with caramelized onions rendered in butter & bacon drippings....yeah that should be enough said, however what makes this dish even more decadent, is when succulent & savory poultry meet crisp tender veggies in a creamy, bubbly, and rich bath of chicken stock, dry vermouth, and heavy cream all wrapped in a flaky, golden, delicious puff pastry blanket. 

This recipe is HUMUNGOUS! I just have a hard time not doubling my efforts and make extras to freeze when making recipes that are involved and use more than one pan.  

This recipe has many possibilities- It is enough for many combos like: 
  • 3 regular 8" pies, 2 DEEP DISH 9" pies, 6 ramekins {Think mini pies} & one 8" pie, (Some for now& some for freezer stash!!) or you can make one 8"X11" pan, like a sheet pie :-) and one filling you can freeze and use when you feel like.  
If you want to make just one pie half the ingredients up to the pastry/crust and contiue with recipe.

I made this for my dad for his birthday and he was floored,& kept saying, 
"This is pot pie? But this is Pot pie & it's GREAT! I mean this is just pot pie, but it's not "just pot pie"- it tastes really, really fantastic...
What makes this so good?"

Phewww!!!  What a mouthful! Enough with the dialog bring on the recipe:
  • 4-6 C chopped, cooked poultry- turkey/chicken or (*3 whole/6 split chicken breasts, bone-in, skin-on)
  • 3 tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 4 cups chicken stock, preferably homemade- {or about one box of Kitchen Basics Chicken Stock}
  • 1 C dry vermouth, dry white wine or an additional cup of stock
  • 2 chicken bouillon cubes or 2-4 T chicken soup base
  • 8 tablespoons (1 sticks) unsalted butter
  • 4 T Bacon drippings or 4 T unsalted Butter
  • 2 cups yellow onions, chopped (2 onions)
  • 3/4 cup all-purpose flour
  • 1/4 cup heavy cream
  • 1/4 C finely diced celery
  • 2-3 cloves garlic minced
  • 1/3 cup finely-diced carrots
  • 1/3 C frozen peas, thawed 
  • 1/4 C frozen green beans, thawed
  • 2 cups frozen corn, thawed
  • 1/2 cup minced fresh parsley leaves or 3 -4 T dried parsley
  • 1/4 C fresh dill or 2 T dried dill
  • 1 (17.3 oz)package puff pastry  {IS what I use!} OR Pie Crust recipe of choice or frozen prepared crust -enough for a double crust 
  • 1 large farm fresh brown egg (Or whatever you have on hand)
* START HERE if you are cooking poultry from scratch:
{Preheat the oven to 350 degrees F. for baking chicken}
 Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.}
Start here if you have 4-6 Cups left over chicken/turkey
{Pre heat oven to 375 for pie crust/pastry}
  1. In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. 
  2. In a large pot or Dutch oven, melt the butter and bacon drippings saute the onions over medium-low heat for 10 to 15 minutes, until translucent. 
  3. Add carrots, celery, & garlic- cook an additional 2-4 minutes  DO NOT LET GARLIC BROWN, WILL BECOME BITTER!
  4. Add the flour to the same lg pot veggies were cooked in and cook over low heat, stirring constantly, for 2 minutes.
  5. Combine the hot chicken stock to the sauce. 
  6. Simmer over low heat for 1 more minute, stirring, until thick. 
  7. Add 2 teaspoons salt or to taste, 1/2 teaspoon pepper, and heavy cream. 
  8. Add the cubed chicken, carrots, peas, green beans, dill, and parsley. Mix well.
  9. Taste sauce and again and adjust seasoning as needed
For Pastry: {I use puff pastry, use what you like best home made pie dough or pre-made}
  1. Roll each pastry sheet into a 12- x 10-inch rectangle on a lightly floured surface. 
  2. Fit 1 sheet into a 9-inch deep-dish pie plate; spoon chicken mixture into pastry. 
  3. Place remaining pastry sheet over filling in opposite direction of bottom sheet; fold edges under, and press with tines of a fork, sealing to bottom crust. 
  4. Whisk together egg and 1 Tbsp. water, and brush over top of pie with egg wash. 
  5. Make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
Bake at 375° on lower oven rack 55 to 60 minutes or until browned. Let stand 15 minutes.

Chicken Pot pie is a freezer favorite in my family! 


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