Chicken Pot Pie for the American Soul

Apple pie might get the American stamp of approval but I would argue so too does Chicken Pot Pie! Let's be honest, pie crust makes your belly smile, no? So whether it is a vehicle for apples or chicken, I am likely down to try it and enjoy it. The weekends have been our time to shine in the kitchen. Once the littles go down for their afternoon naps, David and I get grooving in the kitchen. And this chicken pot pie was so delicious my served piece kept getting bigger and bigger as I sliced a little bit and then a little bit more...

For the pastry: (And/or you can just buy pre-made pie crust!)

  • 3 1/2 cups all-purpose flour
  • 2 tsp  salt
  • 4 sticks cold unsalted butter, cut into 1-inch cubes
  • 2 tsp white wine vinegar
  • 1 cup ice water

For the Contents:

  • 1 Tbs unsalted butter
  • 1/2 yellow onion, diced
  • 1 stalk celery, finely sliced
  • 2 small carrots, sliced
  • 1 cup mushroom caps, quartered
  • 1/4 cup dry white wine
  • 1 cup chicken stock
  • 1/2 tsp chopped fresh thyme
  • 1 Tbs plus 1 tsp. all-purpose flour
  • 1/4 cup cold water
  • 2 cups diced chicken thighs, cook ahead of time
  • 1 egg beaten with 1 tsp. water

To make the quick puff pastry, in the bowl of a stand mixer, stir together the flour and salt. Fit the mixer with the paddle attachment, scatter the butter over the flour mixture and mix on medium speed until the butter is the size of large peas and coated with flour. On medium-low speed, add the vinegar and then drizzle in the ice water until the flour mixture is moistened and starts to come together. You may not need all of the water.

Turn the dough out onto a lightly floured work surface, gather it into a ball and knead lightly. Roll out into an 11-by-17-inch rectangle, 1/2 inch thick. Dust off the excess flour from the surface with a clean, dry dish towel. Roll out and fold in half. If the dough seems warm, wrap in plastic wrap and refrigerate for 15 minutes. Using the rolling pin, press the folded dough lightly. Cut the folded rectangle into thirds, and wrap each piece tightly with plastic wrap. For use in this recipe, refrigerate 1 piece for at least 1 hour or up to overnight.

Heat a saucepan over medium-high heat and warm the butter. Add the onion and celery and sauté until golden, 2 to 3 minutes. Add the carrots and mushrooms and sauté 3 minutes. Pour in the wine, bring it to a simmer and reduce for 3 minutes. Add the stock and thyme and simmer until the vegetables are crisp-tender, about 5 minutes.  Add the flour. Reduce the heat to medium-low and simmer until the vegetables are just tender, about 5 minutes. Add the diced chicken, return to a boil, then reduce the heat and simmer for 5 minutes to heat the chicken through. Remove from the heat and pour into a bowl, let cool.

Preheat an oven to 400°F. Lightly butter a 9-inch pie dish. Pour the filling into the dish. On a floured work surface, roll the pastry into a 12-inch circle. Brush the top and bottom of the edge of the dish with some of the beaten egg. Lay the dough over the filling. Crimp the dough against the lip of the dish with the tines of a fork. Brush the top of the potpie with the remaining egg. Cut a few vents in the center. Bake until the crust is golden and the filling is hot and bubbling, about 45 minutes. Let cool for 15 minutes before serving.