Monday, September 30, 2019

Favorite Chicken Pot Pie

It was 10 years ago this month that I first used this recipe for Chicken Pot Pie. The recipe is from RealSimple and it one of our go-to recipes. We use rotisserie chicken. We have a Fresh Market in our area and on Thursday they have a special, $5.00 Rotisserie Chicken. It is not one of those heavily hormone injected birds.

For the crust of the Pot Pie, we use that Pate Brisse recipe. The CB and LB are used to differentiate the inside of the Pot Pie. One side, the CB side, does not have any of the lima beans that are part of the mixed frozen vegetables. The side that has LB has all the lima beans!

Pate Brisee Recipe -

Ingredients -
1/2 tsp salt
1 pinch granulated sugar

5-1/2 Tbsp (2/3 stick) sweet butter, chilled

3 Tbsp vegetable shortening, chilled
1/4 cup ice water

Method -
Sift the flour, salt, and sugar together into a bowl; add butter and shortening and cut them into dry ingredients with a pastry blender or 2 knives until mixture is like coarse meal.
Sprinkle on and blend in enough of the ice water to make a workable dough, mixing water in lightly with a fork.
Turn dough out onto your work surface and, using the heel of your hand, smear the dough away from you, about 1/4 cup at a time. Scrape up the smeared dough into a ball, wrap, and refrigerate for at least 2 hours. 
1-1/2 cups unbleached all-purpose flour

The Pot Pie -
1 pound Rotisserie Chicken, cut into bite-size pieces
1 tablespoon olive oil
2 onions, chopped
1/2 cup dry white wine
2 cups 1 percent milk 
1 10-ounce package frozen mixed vegetables
1 tablespoon fresh thyme 
3/4 tsp kosher salt
1/4 tsp black pepper 
Pate Brise dough

Heat oven to 400° F.
Heat the oil in a saucepan over medium heat. Add the onions and carrots and cook, stirring, until they begin to soften, 6 to 8 minutes (do not let them darken). Sprinkle the flour over the vegetables and cook, stirring, for 1 minute.
Add the wine and cook until evaporated, about 5 minutes. Add the milk and simmer until the sauce thickens 2 to 3 minutes. Stir in the chicken, peas, thyme, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
Transfer to a shallow 1 1/2- to 2-quart baking dish.

Lay the crust on top, pressing to seal. Cut several vents in the crust. Place the pot pie on a baking sheet and bake until bubbling and the crust is golden brown.

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