Arica Davis: Make chicken pot pie (recipe)
Tribune Food Columnist
This savory recipe will fill the house with the aroma of Mama’s home cooking. Chicken pot pie is a traditional recipe that pleases just about everyone. There are a couple steps in this recipe, but it is well worth it!
If you don’t have time to make everything from scratch save time with the following tips: Instead of cooking chicken thighs you can pick up a cooked rotisserie chicken and shred it. You can also buy a bag of mixed frozen vegetables or even refrigerated pie dough. You can double the pie crust and layer one on the bottom, but for this recipe I cut some of the carbs (and prep!) out and only put the layer on top.
CHICKEN POT PIE
Makes four to six servings.
1 – 1 ½ pounds boneless, skinless chicken thighs
1 tablespoon olive oil
1/3 cup butter plus 2 tbsp, separated
1/3 all-purpose flour
2 ½ cups chicken broth
½ cup cubed Yukon potato, skin on
¼ cup chopped celery
½ cup chopped carrots
¼ cup diced onions
½ cups frozen peas
3 cloves garlic, diced
salt and pepper
1 egg white
1 pie crust, see recipe below
Preheat oven to 375 degrees. Season the chicken with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and sauté until cooked through, about 10 minutes, flipping halfway through. Once cooked through remove from pan and let cool. Once cooled, chop and set aside.
Wipe the skillet with a paper towel and place back over medium heat with 2 tablespoons of butter. Add the celery, carrots, garlic, and onions and sauté until translucent, 3 to 4 minutes. While the vegetables are cooking, make the gravy. In a small saucepan, melt butter over medium heat. Add flour, salt, and pepper until well blended and cook for 2-3 minutes. Gradually whisk in the broth, cooking and stirring until bubbly and thickened.
Stir in the chicken, gravy, and peas into the vegetable mixture and stir until combined. Spoon mixture into lightly oiled pie or deep dish pan. Top with crust; press the dough around the dish to seal or tuck the edges into the crust. Cut slits in several places in top crust. Bake 30 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving.
1 ¼ cups all-purpose flour
½ teaspoon kosher salt
1 stick of cold butter, cut into ½ inch
2 to 4 tablespoons of cold water, as needed
Place flour, cold butter, and salt into food processor. Pulse ingredients to combine. Turn food processor on low and slowly pour water in a little at time until the dough becomes crumbly. Pour the crumbly dough into a bowl, and gather the dough into a ball with your hand. If it’s sticky add more flour; if it is not forming a ball add more water. Shape the dough into a flat disk and wrap in plastic wrap, place in the refrigerator for at least 30 minutes. Roll it out on a lightly floured surface. Then follow your pie recipe for baking.
Chef Arica Davis is owner/operator of Yummy Fixins, Personal Chef Services and Pasta Parties. Visit http://www.yummyfixins.com to book your next dinner party.
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