{"id":1968,"date":"2009-10-14T18:05:25","date_gmt":"2009-10-15T00:05:25","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=1968"},"modified":"2009-10-14T18:14:41","modified_gmt":"2009-10-15T00:14:41","slug":"chicken-pot-pies","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2009\/10\/14\/chicken-pot-pies\/","title":{"rendered":"Chicken Pot Pies"},"content":{"rendered":"

\"potpie1\"Step aside Marie Callendar. \u00a0Your frozen pot pies, while delicious and a snap to bake, cannot hold a candle to these truly delicious and homemade chicken pot pies. \u00a0Yum.<\/p>\n

The cool fall weather we’ve had the last couple days here in Amarillo demanded some serious comfort food. \u00a0Ben made a fire Saturday afternoon since the temperature hovered around 40 most of the day and dropped down to 30 that night.\u00a0 Today it was close to 90.\u00a0 Gotta love the\u00a0Panhandle!<\/p>\n

<\/p>\n

The cool weather called for some kind of casserole or hearty pasta dish for a dinner in front of the fire. \u00a0I came across a pot pie recipe, marked with a blue sticky note, in The Pastry Queen cookbook. \u00a0A friend of my mother-in-law told me that I just had<\/em> to make these because they were one of the tastiest meals she’d ever had. \u00a0This was over a year ago, and I had yet to try them! \u00a0Now was the time.<\/p>\n

I used the Rebecca Rather recipe and this recipe<\/a> from Simply Recipes to create my pot pies. \u00a0My initial plan was to roast my own chicken, but as time began to catch up with me yesterday afternoon, I decided to buy a rotisserie chicken instead. \u00a0A very good decision.<\/p>\n

The kinds of vegetables varied in these 2 recipes, so I just chose what I liked: onions, potatoes, carrots, celery and peas.<\/p>\n

\"potpie4\"<\/p>\n

\"potpie10\"<\/p>\n

There are a lot of options for the sauce. \u00a0Some recipes call for the sauce to be made\u00a0separately, while others create the sauce along with the vegetables. \u00a0I chose a\u00a0separate\u00a0sauce that is then added to the vegetables and chicken.<\/p>\n

Now to the most important part of a pot pie. \u00a0The glue that holds it all together. \u00a0The crust.<\/p>\n

\"potpie2\"Puff pastry is a decadent option, or\u00a0a regular all-butter pie crust or butter and shortening crust can be used.\u00a0 I even found a recipe that used phyllo.\u00a0\u00a0I chose a butter and cream cheese-based crust that came together quickly in the food processor, didn’t require much chilling time, was easy to handle and roll out, and tasted heavenly.<\/p>\n

I baked individual pot pies in two over-sized coffee mugs and filled a 9-inch\u00a0pie plate with the extra filling.\u00a0 While both were delicious, the individual pies are much easier to eat and serve.\u00a0 I plan to invest in some 8- or 10-ounce ramekins when I make this again for company. \u00a0I see this meal being a great dinner party meal. \u00a0You can make them ahead of time, bake them when people arrive and not spend too much time in the kitchen. \u00a0Having a personal pie for each person is also something I find totally adorable.<\/p>\n

Please <\/em>make these for someone now that the weather is cooling a bit. \u00a0You will not be sorry. \u00a0And anyone you serve them to will probably offer to be your best friend and maybe even clean up the mess you will most likely make in your kitchen. \u00a0Enjoy!<\/p>\n

Chicken Pot Pie<\/h4>\n

Adapted from The Pastry Queen<\/em> by Rebecca Rather<\/p>\n

Filling<\/p>\n

    \n
  • 3 tablespoons unsalted butter<\/li>\n
  • 1 medium onion, chopped<\/li>\n
  • 1 large potato, peeled and diced<\/li>\n
  • 3 garlic cloves, minced<\/li>\n
  • 4 carrots, peeled and sliced<\/li>\n
  • 3 celery stalks, sliced<\/li>\n
  • 1 1\/4 cups frozen peas<\/li>\n
  • 1 rotisserie chicken, meat removed and torn into bite sized peices<\/li>\n
  • 2 tablespoons chopped fresh parsley<\/li>\n<\/ul>\n

    Cream Filling<\/p>\n

      \n
    • 1\/2 cup butter<\/li>\n
    • 1 cup flour<\/li>\n
    • 2 1\/2 cups chicken broth<\/li>\n
    • 1\/2 cup cream<\/li>\n
    • salt and pepper<\/li>\n
    • 1-2 tablespoons fresh thyme leaves<\/li>\n<\/ul>\n

      Crust<\/p>\n

        \n
      • 1 cup butter, chilled<\/li>\n
      • 3 cups flour<\/li>\n
      • 8 ounces cream cheese, chilled<\/li>\n
      • 1 teaspoon salt<\/li>\n
      • 1 large egg, beaten, for brushing the tops of the pies<\/li>\n<\/ul>\n

        To make the filling:<\/p>\n

          \n
        1. Melt butter in a large saute pan over medium heat. \u00a0Add onion and potato and saute for 5 minutes, then add garlic. \u00a0Continue to cook for 5 minutes.<\/li>\n
        2. Add carrots and celery and saute for 10 minutes. \u00a0Stir in the salt, pepper and parsley.<\/li>\n
        3. Stir in the chicken and peas, remove from the heat and set aside.<\/li>\n<\/ol>\n

          Make the cream sauce:<\/p>\n

            \n
          1. Melt the butter in a saucepan over medium heat. \u00a0Add the flour and whisk until smooth.<\/li>\n
          2. Whisk in the chicken stock and cook over medium heat for 2-3 minutes, whisking constantly.<\/li>\n
          3. Add the cream, salt and pepper and thyme and whisk well.<\/li>\n
          4. Pour the cream mixture into the chicken and vegetable mixture and mix to combine.<\/li>\n<\/ol>\n

            Make the crust:<\/p>\n

              \n
            1. Cut butter into 16 pieces and pulse with flour in a food processor until crumbly.<\/li>\n
            2. Cut cream cheese into a few pieces and add to the processor along with salt and pepper. \u00a0Continue pulsing until the dough comes together and forms a ball.<\/li>\n
            3. Use immediately or chill for 30 minutes to an hour wrapped in plastic wrap. \u00a0If you chill it longer, let it warm up a bit before rolling.<\/li>\n<\/ol>\n

              Make the pies:<\/p>\n

                \n
              1. Fill six 1 and 1\/2 cup oven safe bowls or ramekins equally, about 3\/4 full, with the chicken mixture. \u00a0You could also use a deep dish pie plate or casserole.<\/li>\n
              2. Split the dough in 6 equal pieces (or as many pies as you plan to bake) and roll out to 1\/4 inch thickness.<\/li>\n
              3. Cut dough into rounds that are about 1 1\/2 inches larger in diameter than your bowls to ensure a lovely overhang.<\/li>\n
              4. Brush a little of the beaten egg onto the edges of the bowls and place dough rounds over the filling, pressing slightly to adhere to the bowl. \u00a0Repeat with remaining bowls.<\/li>\n
              5. Brush the tops of the pies with the egg wash.<\/li>\n
              6. Bake the pies at 375\u00b0 for 20-25 minutes until golden brown.<\/li>\n
              7. Let rest for 5-10 minutes before serving.<\/li>\n<\/ol>\n