Chicken pot pie is a perennial favorite comfort food. If you want to have fun with this, you’ll go the whole nine yards and follow the recipe for the real thing. It’s fun if you have the time and you plan ahead. Or, you can buy a frozen chicken pot pie and make a salad.
Chicken for Pie
chicken legs thighs and drum sticks
onion coarsely chopped
carrots peeled and chopped
fresh tarragon or 1 tablespoon dried
fresh thyme or 1 tablespoon dried
whole pepper corns
chicken bullion concentrate
dried chanterelle mushrooms soaked in warm water for an hour
dry white wine
carrots peeled and diced
Optional Filling Ingredients
button tiny mushrooms or if larger, quartered
mini white potatoes sliced
red pearl onions peeled
deep pie shell (2 shells)
egg mixed with 1 tablespoonful of water and mixed with a fork
Units: Metric US Imperial
Chicken and broth
Gather ingredients for the chicken and stock
Peel and chop onion carrots and celery and add to a deep soup pot. Top with tarragon, thyme, bay leaf, rosemary and finally the chicken pieces
Add enough water to cover the chicken and vegetables by about 1-2 inches, then add the tomato paste and the white wine and broth from chanterelle
Bring the mixture to a boil, then reduce to a simmer and cook until the chicken legs are tender, 20-25 minutes
Remove chicken to a cookie sheet
Strain stock into a deep bowl, discard vegetables
When the chicken is cool enough to handle, remove skin and bones and discard and shred the chicken and set aside in a bowl
Gather and prepare ingredients for the filling
Peel and chop carrots, rinse under cold water, cover with cling wrap and microwave for 2 minutes, uncover, drain and set aside
Rinse red pearl onions and cover with cling wrap and microwave for 2 minutes, uncover, drain and set aside
Prepare mushrooms and pour 1 cup of frozen peas into a separate bowl and set aside.
Using the soup pot over medium high heat, melt 3 tablespoons of butter and add 3 tablespoons of flour and stir until the flour mixture turns a light brown.
Add warm chicken stock one ladleful at a time and stir with a wire whisk until 1-2 cups of the stock has been incorporated and you have a smooth sauce,
If the sauce seems a little thick, add more stock and continue to stir until it thickens again; you should have about 2 cups of sauce.
Now, add the reserved shredded chicken, carrots, mushrooms, onions and potatoes and bring all to a simmer.
Finally add the peas, check for seasoning and add salt and/or black pepper as needed.
Separate the two pie shells and fill one shell with the pie filling.
Cover the filled pie with the send shell, inverted over the pie filling and cut a hole in the center of the pie, pinch the edges of the pie to seal the two crusts and to make a decorative finish.
Using a brush, the brush the egg wash over the entire pie, including the edges
Bake pie in a pre heated 400° oven for about 45 minutes or until the crust is a golden brown.