Old-Fashioned Chicken Pot Pie
I felt like celebrating tonight and decided to make us an Old-Fashioned Chicken Pot Pie that didn’t include skimmed milk or skinless, boneless chicken breasts. No siree.. this recipe called for cream…and lotsa butter and I did use butter with a clear conscience.
I got a call from my doctor and al my blood work came back normal. Normal!!!!! Normal blood sugar, normal cholesterol….wheeeeee! Awright, too much personal information here, I’m stopping now.
So anyway. In celebration of the very happy circumstances of my health, I made this American classic with only a couple of concessions. I used split chicken breasts instead of a whole chickem, and I only made a top crust. But the crust came out extra-ordinarily flaky this time. I guess there’s truth to that old wive’s tale about being in a good mood when making a pie crust. Sadly, I forgot to put in the peas which I always have in the freezer. Mea culpa. The dish would’ve been so much better with the peas.
This particular recipe is based on James Beard’s version which I found off the internet and found it to be the best I’ve tried. It does take hours to make, but most of it is simmering and won’t require hard labor. The results are worth it. There are just certain recipes you have to try doing without the usual shortcuts.
Ingredients:
1 bunch parsley
1.5 lbs. split chicken breasts with skin
1 medium white onion, diced
1 carrot, peeled and cut in 1/2 in. slices
3 small red potatoes, diced
1 clove garlic, peeled and minced
1/4 c. sliced button mushrooms
2 tbsp. butter
1 tbsp. all-purpose flour
1/2 c. heavy cream
salt and freshly ground pepper to taste
1/2 tsp. Tabasco
1 recipe Pie-Crust
1 egg yolk, beaten with 1 tbsp. water
Chop enough parsley to make 1/8 c., set aside. Place remaining parsley, chicken and half the onions in a large pot with water to cover. Bring to a boil over high heat and reduce to a simmer for 30 minutes. Remove chicken and dice. Place in a bowl and return bones to the pot. Simmer an hour. Strain stock, return to pot over medium heat. Cook carrots, potatoes, peas (if you don’t forget), and remaining onions in the stock, in batches, just until tender. Add to chicken as it cooks.
Preheat oven to 450F. Cook garlic and mushrooms in 1/2 tbsp. butter over medium heat for 3 minutes. Add to chicken. In the same skillet, melt remaining butter and sprinkle flour. Stir constantly over medium heat for 3 minutes. Stir in 1 c. stock until thickened. Remove from heat and add cream. Add chopped parsley, season to taste with salt, pepper and tabasco. Pour sauce over chicken and gently stir in. Pour into a 9.5 inch. deep dish pie plate.
Prepare your pastry with 1 c. flour mixed with 1/4 tsp. salt. Cut in 1/3 c. butter or Crisco shortening until smaller than pea-sized particles are formed. Add a tablespoon at a time of iced water (mine took in 5 tbsps. this time) until the dough comes together. Use a fork or your fingers to mix and be gentle with the dough. Gather the dough and transfer to a floured board and roll out to fit your pie dish.
Cover the chicken in your dish. Cut excess crust, crimp the edges and cut a hole in the middle to vent. I think I went overboard with the vent this time using a small biscuit cutter. I’ll use the small hole of a doughnut cutter next time.
Brush with eggwash. Bake 15 minutes. Reduce heat to 350F and continue baking until crust is browned, about 40 minutes.
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