The aroma of a chicken pot pie cooking in the oven warms the heart. I have read many versions but I think you will agree that my recipe’s twist is a winner. Hint…. nutmeg
I sometimes use a pre-made pie crust from the dairy section of my grocery store as well as the boxed pie crust. It is fast and convenient. When I have the time, I use this recipe which I have adapted from The Culinary Institute of America’s Baking Book. Their recipe makes 6 pounds of dough!
1 1/2 cup all purpose flour
1 teaspoon kosher salt
1/4 teaspoon nutmeg
2 sticks cold unsalted butter
1/2 cup cold water
Combine the flour, salt and nutmeg in a mixing bowl and turn the mixer to medium. Cut the butter into the flour mixture a little at a time. When the flour mixture looks like coarse corn meal, add the cold water. Mix until it barely pulls away from the side. Scrape the dough into a sheet of plastic wrap and form into a ball. Refrigerate for 1 hour or longer. I sometimes make this on a Sunday and set it aside for the week day supper.
3 pounds boneless chicken cut into 2 inch pieces (The chicken shrinks while cooking)
2 cups chicken stock
4 tablespoon unsalted butter
3/4 cup white onion, diced
1 cup celery, diced
1 cup carrots, diced
1/2 cup all purpose flour
1 1/2 cup heavy cream, vacuumn sealed table cream or half and half
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/4 teaspoon ground nutmeg
1/4 cup cooking sherry or white wine
1/2 cup frozen peas, defrosted and drained on paper towel
In a large saucepan placed over medium heat, melt the butter. Combine the onions,carrots, celery, kosher salt and black pepper to the melted butter mixture and cook for 5 minutes. Add the flour to the mixture and stir, scraping the bottom of the saucepan, until the mixture is golden brown. Remove from the heat and add the chicken stock. Whisk the mixture until it is uniform in color and has a smooth consistency. Return the saucepan to the stove top and add the chicken, thyme, nutmeg, peas heavy cream and sherry. Whisk until combined and reduce the heat to simmer. Cook until the sauce has thickened to the point where it coats the back of a spoon. Turn off the heat and allow the mixture to cool. At this point, the mixture can be refrigerated for completion later on or transferred to the boat in a insulated wide mouth thermos for cooking later on.
When ready to cook, preheat oven to 400 degrees Fahrenheit.
Transfer the chicken mixture to a casserole dish. Roll out the dough until it is slightly larger than the length and width of the casserole dish plus 1 inch for sealing. Bake for 45 minutes until the crust is golden and the filling is piping hot.
Serves 6 generously
The potpie is delicious as a leftover for lunch boxes. If you have any suggestions for a potpie, will you share?
The Outdoor Epicurean
Photo credit Food Network