Wednesdays Unplugged – Chicken Pot Pie

NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share! 

QUOTE OF THE WEEK

"Climate is what we expect, weather is what we get." ~ Mark Twain

We sure got weather last weekend… over 17 inches worth of snow Saturday, and streets so clogged that both Minneapolis and St. Paul schools were closed both Monday and Tuesday because the buses couldn't get through!  The snow piled high on our patio table, making it look like a giant angel food cake.

RECIPE OF THE WEEK

The cold, snowy weather seemed to beg for comfort food, and I had a craving for chicken pot pie which I haven't had in years. I found a recipe for homemade chicken pot pie by Ina Garten on the foodnetwork which I used to make my own pot pie with a few variations… it has been keeping me warm and satisfied all week!

CHICKEN POT PIE

FILLING

• 1-1 1/4 pound chicken breasts
• 3 tablespoons olive oil
• Kosher salt
• Freshly ground black pepper
• 5 cups chicken stock
• 2 teaspoons chicken bouillion
• 12 tablespoons ( 1 1/2 sticks) unsalted butter
• 2 cups yellow onions, chopped (2 onions)
• 10 ounces sliced mushrooms
• 3/4 cup flour
• 1/4 cup heavy cream
• 2 cups diced carrots, boiled for 2-3 minutes
• 2 cups frozen peas (10 ounces)
• 1/2 cup minced fresh Italian parsley

PASTRY CRUST

• 3 cups flour
• 1 1/2 teaspoons kosher salt
• 1 teaspoon baking powder
• 1/2 cup shortening
• 1/4 pound (1 stick) cold unsalted butter, diced
• 1/2 to 2/3 cup ice water
• 1 egg beaten with 1 tablespoon water, for egg wash
• Flaked sea salt and cracked black pepper

Preheat oven to 350 degrees F. Place chicken breasts on baking pan lined with aluminum foil, sprinkle generously with salt and pepper. Roast for 35-40 minutes, until cooked through. Set aside until cool enough to handle, then cut into large dice. You should have 4-6 cups cubed chicken.

Increase oven temperature to 375 degrees F.

In a saucepan, heat the chicken stock, dissolving bouillion in the stock. In a large pot or Dutch oven, melt the butter and saute the onions and mushrooms over medium-low heat for 10-15 minutes. Add the flour and cook over low heat, sitrring constantly, for 2 minutes. Add the hot chicken stock and simmer and stir for 1 more minute, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper and heavy cream. Add the cubed chicken, carrots, peas and parsley. Mix well.

For the pastry, mix flour, salt and paking powder in food processor with 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 teh dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap with dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Pour filling into a large, low casserole dish. Roll dough into a piece about an inch bigger than the dish. Brush the outside edges of the casserole with the egg wash, then place the dough on top. Trim if needed, then press it into place to make it stick to the edges. Brush the dough with egg wash and make slits in the top. Sprinkle with sea salt and creacked pepper. Place on a baking sheet and bake for about 1 hour, or until the top is golden brown and the filling is bubbling hot.

Sharlene Hensrud, RE/MAX Results - Email – HomesMSP.com

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