Chicken Mushroom Pot Pie
This old standard is actually pretty easy, and can be made in parts. I've added instructions for making the crust from scratch, but you can always use a prepared pastry, which is what they did on Eating Well, where this recipe originated. Your choice! This version uses broth instead of a cream sauce. Pot Pie is a good way to use leftover chicken, and in combination with all those good vegetables, you've got a nutritious, tasty supper.
More chicken recipes you will love: Chicken Tarragon Pot Pie, Coq au Vein (Chicken Stew with Brandy, Chicken Marsala
Ingredients for the Crust
2 cups all-purpose flour
1 cup cold, unsalted butter
Scant 1/2 teaspoon salt
Scant 1/2 teaspoon sugar
1/3 cup ice water
1 egg
Ingredients
2 tablespoons olive oil, divided
1 1/2 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces OR leftover roasted chicken
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
12 ounces mushrooms of your choice
1 cup thinly sliced onion
1 tablespoon chopped fresh thyme OR 2-3 teaspoons dried thyme
2 garlic cloves, minced
1 cup finely chopped carrot
8 ounces green beans, trimmed and cut into 1-inch pieces
2 cups unsalted chicken stock
1/4 cup all-purpose flour
1 cup frozen green peas
2 tablespoons chopped fresh parsley OR 2 teaspoons dried parsley
Method
To make the crust:
Combine the flour, butter salt and sugar in a food processor or a bowl. Pulse together or blend, using pastry tool, until the mixture is crumbly and the butter is broken into small pieces.
Pour the 1/3 cup ice water into the machine or the bowl, pulsing 3 or 4 times or crumbling until the dough clumps together and is evenly moist. If not, add another tablespoon of water and pulse or mix. Don't overmix so that the dough becomes like a ball.
Turn out the dough on a large sheet of plastic wrap. Lift the ends of the plastic to gather the dough inside. Press the dough into a large disk and wrap it tightly. Refrigerate the dough until it is ready to use, up to 2 days. Alternately, freeze it until needed, thawing it overnight in the fridge. The egg will be used later as a wash before the pie is put in the oven.
To make the filling
Preheat oven to 425°F.
Grease an 8-cup pie or gratin dish.
If using raw chicken: Heat a large Dutch oven over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Sprinkle the chicken pieces with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add half of chicken to the pan; cook 3 minutes or until lightly browned. Remove the chicken from the pan. Repeat with the remaining chicken. OR cut up cooked chicken.
Add the remaining 1 tablespoon oil to pan. Add the onion, carrots, mushrooms, thyme, garlic, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper to pan; cook 10-12 minutes, until the mushrooms are browned, stirring occasionally. Add the green beans; cook 3 minutes, stirring occasionally. Combine the stock and flour in a bowl, stirring with a whisk. Add the stock mixture to pan; bring to a boil, scraping pan to loosen the browned bits. Cook 3 minutes or until slightly thickened. Stir in the chicken, peas and parsley. Spoon the chicken mixture into prepared pan.
Roll the dough to a circle or oval large enough to cover the baking dish. Lay the dough over the filling. Fold the edges under, and crimp together.
Whisk the egg with a teaspoon of cold water. Use a pastry brush to lightly coat the enitre crush with egg wash. Place the pie on a cookie sheet to catch any overflow.
Cut slits with a sharp knife. Bake at 425°F for 25 minutes or until browned and bubbly.
This old standard is actually pretty easy, and can be made in parts. I've added instructions for making the crust from scratch, but you can always use a prepared pastry, which is what they did on Eating Well, where this recipe originated. Your choice! This version uses broth instead of a cream sauce. Pot Pie is a good way to use leftover chicken, and in combination with all those good vegetables, you've got a nutritious, tasty supper.
More chicken recipes you will love: Chicken Tarragon Pot Pie, Coq au Vein (Chicken Stew with Brandy, Chicken Marsala
Ingredients for the Crust
2 cups all-purpose flour
1 cup cold, unsalted butter
Scant 1/2 teaspoon salt
Scant 1/2 teaspoon sugar
1/3 cup ice water
1 egg
Ingredients
2 tablespoons olive oil, divided
1 1/2 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces OR leftover roasted chicken
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
12 ounces mushrooms of your choice
1 cup thinly sliced onion
1 tablespoon chopped fresh thyme OR 2-3 teaspoons dried thyme
2 garlic cloves, minced
1 cup finely chopped carrot
8 ounces green beans, trimmed and cut into 1-inch pieces
2 cups unsalted chicken stock
1/4 cup all-purpose flour
1 cup frozen green peas
2 tablespoons chopped fresh parsley OR 2 teaspoons dried parsley
Method
To make the crust:
Combine the flour, butter salt and sugar in a food processor or a bowl. Pulse together or blend, using pastry tool, until the mixture is crumbly and the butter is broken into small pieces.
Pour the 1/3 cup ice water into the machine or the bowl, pulsing 3 or 4 times or crumbling until the dough clumps together and is evenly moist. If not, add another tablespoon of water and pulse or mix. Don't overmix so that the dough becomes like a ball.
Turn out the dough on a large sheet of plastic wrap. Lift the ends of the plastic to gather the dough inside. Press the dough into a large disk and wrap it tightly. Refrigerate the dough until it is ready to use, up to 2 days. Alternately, freeze it until needed, thawing it overnight in the fridge. The egg will be used later as a wash before the pie is put in the oven.
To make the filling
Preheat oven to 425°F.
Grease an 8-cup pie or gratin dish.
If using raw chicken: Heat a large Dutch oven over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Sprinkle the chicken pieces with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add half of chicken to the pan; cook 3 minutes or until lightly browned. Remove the chicken from the pan. Repeat with the remaining chicken. OR cut up cooked chicken.
Add the remaining 1 tablespoon oil to pan. Add the onion, carrots, mushrooms, thyme, garlic, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper to pan; cook 10-12 minutes, until the mushrooms are browned, stirring occasionally. Add the green beans; cook 3 minutes, stirring occasionally. Combine the stock and flour in a bowl, stirring with a whisk. Add the stock mixture to pan; bring to a boil, scraping pan to loosen the browned bits. Cook 3 minutes or until slightly thickened. Stir in the chicken, peas and parsley. Spoon the chicken mixture into prepared pan.
Roll the dough to a circle or oval large enough to cover the baking dish. Lay the dough over the filling. Fold the edges under, and crimp together.
Whisk the egg with a teaspoon of cold water. Use a pastry brush to lightly coat the enitre crush with egg wash. Place the pie on a cookie sheet to catch any overflow.
Cut slits with a sharp knife. Bake at 425°F for 25 minutes or until browned and bubbly.