Chicken Pot Pie (Recipe)

This recipe, a favorite in our house, makes one 13"x9" dish, or 4 individual pot pies in 16 oz souffle dishes (pictured). For vegetarian variation see footnote.

Ingredients:

2 chicken breasts
3 cups chicken stock
1 stick butter
1/2 cup flour
1 cup whole milk (or cream/milk combination)
1 medium onion, diced
3 medium carrots, sliced into 1/4 inch thick rounds
2 stalks of celery, sliced 1/4 inch thick
1 cup frozen peas
3 tablespoons chopped fresh parsley
1 batch pie dough (enough for 2 large pie crusts)


Step 1: Poach 2 chicken breasts in stock. Place 2 large chicken breasts in a large saucepan. Add 3 cups chicken stock, and make sure chicken pieces are covered by at least 1/4 inch of liquid. (If you have added 3 cups stock and the chicken isn't covered, you can also stretch it by adding water until the pieces are submerged). Bring to a simmer, and cook over medium heat until chicken breasts are cooked through (around 10 minutes- less if pieces are small, longer if they are partially frozen or very large).

Step 2: Use tongs to remove chicken from poaching liquid, and set aside. Reserve the poaching liquid in a large bowl (there should be at least 2 1/2 cups of liquid remaining. If there is slightly less than 2 1/2 cups, add chicken stock to poaching liquid until you have 2 1/2 cups). When the meat is cool, shred or dice into bite sized pieces.

Step 3: Melt a half stick of butter in the saucepan over medium heat. When butter is melted an just begins to foam, add 1/2 cup flour, whisk until smooth. Cook flour/butter mixture for 1 minute, whisking vigorously.

Steps 4-6: Whisk in reserved stock (poaching liquid). When texture is even and smooth, add 1 cup whole milk (or substitute by adding 1/2 cup cream and 1/2 cup skim milk, this is what I usually do because that's what I have on hand). Be sure not to scorch, and stir constantly. Add cooked chicken pieces.

Step 7: Season with 2 pinches of grated nutmeg, a squirt of lemon juice, and freshly ground salt and pepper to taste. Set aside (this can be reserved in a large bowl).

Congratulations! You have just made creamed chicken. This is the main component in chicken pot pie, but is also a tasty dish in and of itself, and can be used in various other dishes.

Step 8: Preheat oven to 400 degrees. Prepare baking dish(es). Butter 13"x9" baking dish, or 4 individual souffle dishes. Roll out pie dough into pieces, one larger piece to fit inside of dish(es), and one to fit over top. Line buttered baking dish(es) with rolled pie dough.

Step 9: In sauce pan melt 2 tablespoons butter over medium heat. When foam begins to subside, add vegetables- onion, carrots, celery, frozen peas, & parsley, stirring occasionally. Cook until just tender (onions will become translucent, ~ 5 minutes). Stir the vegetables into the creamed chicken.

Step 10: pour chicken mixture into prepared baking dish(es). Place pie dough over top, and tuck the edges in against the sides of pan. For a nicely browned top, dab a little bit of butter on upper crust. Bake until the chicken is bubbling and the crust is a nice golden brown (20-35 minutes).

Step 11: Serve and enjoy!



Variations: For a vegetarian dish: Begin at step 3. Add 2 1/2 cups vegetable stock instead of chicken stock/poaching liquid, to create a creamy vegetable base. Add 2-3 cups extra vegetables to dish- I recommend 1 1/2 cups diced, sauteed mushrooms, 4 cloves garlic - minced, 2-3 potatoes peeled and diced, and a few shallots, thinly sliced.

For ease of preparation and fewer calories, the bottom crust can be omitted.