Chicken Pot Pie

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Chicken Pot Pie

By Greggy Soriano

Preparation Time: 1 hour

Cooking and Baking Time: 1 hour

Total Preparation and Cooking Time 2 hours.

Yield: 1- 9" deep dish pie pan, 9"x13"casserole dish, or 12 small ramekins

Pie Dough:

• 2 cups flour

• 1 cup very cold butter, cubed and placed back into the fridge

• 1 tsp. salt

• 1/2 cup ice water (as needed)

• 1 Tbsp. ice cold vokda

• 1 Tbsp. sugar

Filling:

• 1 Tbsp. butter

• ¼ cup flour

• 1 small onion, chopped

• 2 cloves garlic, minced

• 1 cup frozen mixed peas, carrots, 

• ¼ tsp thyme

• ¼ tsp. celery seed

• ¼ tsp. parley

• 1 ½ cups heavy cream

• 1 tsp. salt

• ½ tsp. ground black pepper

• 1 cup chicken broth

• 1 cup heavy cream

• 1 Tbsp. Sugar

• 2 ½- 3 cups roasted chicken, shredded (get the pre-cooked roasted chicken from the supermarket or your fave wholesale superstore: you know which store I’m talking about lol).  I like to include dark meat and skin: it adds more flavor.

• 1 egg yolk for wash

Other Things You'll Need:

• 9" deep dish pie pan, 9"x13"casserole dish, or small ramekins

Directions:

The Crust:

1. Cut cold butter into small cubes, using a chef knife or a baker's bench scraper. 

2. Combine half of the flour with sugar and salt in a food processor or stand mixer with a dough hook attachment. Pulse to slowly incorporate flour in increments. Add cubes of butter. Pulse until no dry flour remains and dough just begins to clump together. Spread the dough evenly around the bowl of the food processor with a rubber spatula or bench scraper.  

3. Add ice water and vodka in increments into dough, until it comes together.  Place into a bowl and knead until it forms into a ball. Divide the dough in half, form into a ball and flatten into disks. Wrap tightly in plastic and refrigerate for at least 2-3 hours prior to use.  Refrigerating is done in order to rest the gluten.  

4. Roll dough to fit pie crusts and set aside in the freezer

5. Blind Bake pie crusts for 25 minutes at 375F.

6. Remove pie weights and set aside to cool down.

The Filling:

1. In a medium sauce pot, add butter, flour and cook the roux for at least 1-2 minutes.  Add onions and saute until translucent.

2. Add garlic, peas, carrots and continue to saute. Then add thyme, celery seed, parsley, salt and pepper.

3. Add chicken broth, heavy cream, salt (to taste,) and cook until gravy thickens. Add sugar and fold-in shredded chicken.  Set aside to cool.

Assembling & Baking the Pie

1. Roll out pie dough into two rounds that fitover a 9” deep dish pie pan.

2. Brush with egg wash and pour filling into pie crust, spreading evenly.

3. Lay on your top crust, trim the excess edges with a pair of scissors, fold the edges under itself and create a fluted edge with your fingers. Brush with egg yolk wash and cut slits at the top.  You could use the excess dough for decorative appliques on top of your crust.  Brush them with egg wash as well.  Cover the sides with a pie collar or foil to avoid edges from burning

4. Bake at 375F for an hour or so until the filling starts to bubble and crust is golden brown.

5. Serve  a scoop of piping hot Chicken Pot Pie and enjoy.  Avoid fretting from it looking soupy, it end up congealing when it cools down.  It should be rich, flaky and saucy.  Enjoy!

*Tip:  You could also bake these in ramekins or in a casserole dish to be scooped!  They’re all delish and a different conforting experience in any type of way it’s served!

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Hope you enjoy this recipe! Be sure to take pics/videos or your beautiful creation and tag or stitch me on my social media!

Muah x 1,000...

Greggy

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