Thursday, December 2, 2010

Chicken Pot Pie

I am really proud of this recipe. I created the perfect pie dough by taking tips and bits from other recipes and combining them into this amazing, flaky dough. The filling is full flavoured but not full of fat because I used milk, not cream. Plus there are lots of veggies- I love it when I don't have to make a side dish with vegetables to ensure we are getting our 5-10 a day (more on the 5 end- does anybody really eat 10 servings of fruit and veg a day?). Chicken pot pie is exactly what I want to eat on snowy, cold days. Like today. Ugh.

Look how flaky!!!

One Year Ago: Chocolate Peppermint Bark Cookies and Spicy Cheese Dip

Serves 4
Any mix of vegetables can be used. To freeze pot pies freeze pastry and filling separately. Thaw both in fridge overnight, then top with pastry and bake as directed.

  • 2 1/2 cup all purpose flour
  • 1 tsp salt
  • 1 cup cold butter, cubed
  • 1 tbsp vodka*
  • 6-8 tbsp ice water
  • 2 boneless skinless chicken breasts, fresh or frozen
  • 1 carrot
  • 1 stalk celery
  • 1 bay leaf
  • 5 peppercorns
  • 1 tbsp butter
  • 1 onion, diced
  • 1 clove garlic, minced
  • 3 cups diced vegetables- I used mushrooms, carrots, celery, squash, peas
  • 1/2 cup white wine
  • 5 tbsp flour
  • 3/4 cup milk
  • 1 cup chicken broth
  • 1 tbsp flat leaf parsley, finely chopped - reserve stems to flavor broth
  • salt and pepper
To make pastry: Combine flour, salt, and butter in a food processor using short pulses until butter resembles small marbles. With motor running, add vodka and 6 tbsp ice water. Add more water one tbsp at a time if needed just until dough forms a ball in the machine. Dump onto counter, pat into two discs, refrigerate for 30 minutes.

To make filling: Place chicken (no need to thaw if it is frozen), carrot, celery, peppercorns, bay leaf, parley stems, and enough water to cover chicken in a pot. Bring to a boil, turn down to a simmer until chicken is cooked through. Remove chicken breasts and cut into bite sized pieces. Strain liquid, reserving broth.

Preheat oven to 375 degrees F. Melt butter in a large saucepan. Add onions, garlic, vegetables, saute until just tender. Add white wine, cook until only a little liquid is left in the pan. Sprinkle in flour, stir for 2 minutes until flour is cooked out. Whisk in milk and 1 cup of reserved chicken broth. Bring to a boil then reduce to a simmer until thickened. Stir in cooked chicken and parsley. Season to taste with salt and pepper. Pour filling into 4 large ramekins or 6 smaller ramekins.

Roll out pastry to 1/2 inch thickness. Cut out rounds big enough to cover ramekins with a bit of over-hang. Top ramekins with pastry, pressing around edges to seal. Cut a vent in top of pastry. Place ramekins on a baking tray in case they overflow in the oven. Bake 25 minutes, or until pastry is golden brown and filling is hot and bubbling around the edges.

*Every time I make pie dough Tyler asks why I'm drinking vodka. Every time I tell him it's for the dough. I'm more of a rum person. Adding vodka to pastry keeps it tender and flaky as gluten cannot form in alcohol.

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