Monday, November 5 2012, 10:36 AM MST
Chicken Pot Pie
As Aired On October 29, 2012
Courtesy Cuisine Unlimited
1 Whole chicken breasts, bone-in, skin-on
3 Tbsp. Olive oil
2 tsp. Kosher salt
2 tsp. Freshly ground black pepper
5 c. Chicken stock, homemade
2 Chicken bouillon cubes
1 ½ sticks Unsalted butter
2 c. Chopped yellow onions
¾ c. All purpose flour
¼ c. Heavy cream
2 c. Diced carrots, slightly blanched for 2 minutes
1 10 oz. pkg. Frozen peas (2 cups)
1 ½ c. Frozen small whole onions
½ c. Minced fresh parsley leaves
3 c. All purpose flour
1 ½ tsp. Kosher salt
1 tsp. Baking powder
½ c. Vegetable shortening
¼ lb. Cold, unsalted butter, diced
½ c – 2/3 c. Ice water
1 Beaten egg with 1 Tbsp. water added (egg wash)
Sea Salt & Cracked Pepper
1.) Preheat the oven to 350 degrees F.
2.) 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.
3.) In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and sauté the onions over medium-low heat for 10 to 15 minutes until translucent. Add the flour and cook over low heat, stirring constantly for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring until thick. Add 2 teaspoons salt, 1/2-teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well and set aside.
4.) For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
5.) Preheat the oven to 375 degrees F.
6.) Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each to fit your container.. Brush the outside edges of each container with the egg wash, then place the dough on top. Trim to 1/2-inch larger than the top of the container. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. 7.) 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.
(Copyright 2012 Sinclair Broadcasting Group.)