Buttery Chicken Pot Pie

If you heard about a buttery chicken pot pie, would you be interested in learning about it? Ever wonder how to prepare the type of crust that taste like you spend a lot of time preparing? The key to this remarkable pot pie is nutmeg, pumpkin pie spice, prepared chicken and cold butter.

Buttery Chicken Pot Pie

Buttery Chicken Pot Pie

How is my chicken pot pie different from the rest? Read on and I promise you will be wowed by how simple it is to make. As for the crust, you will be tempted never to purchase prepared pie crust again.

Buttery Crust

1 1/2 cup all purpose flour
1 teaspoon kosher salt
2 sticks (1/2 pound) unsalted butter
1/2 cup ice water

Combine the flour and salt in a mixing bowl. Cut the butter into small chunks as you add it to the flour. Continue to mix until the the dough just come together. Wrap the dough in plastic wrap and refrigerate until the chicken filling is finished. When ready to use, dust the cooking area with flour and pat the dough until 1/4 inch thick and the shape of your baking dish.

Chicken Filling

1 1/2 pounds cooked chicken, cut into 1 inch pieces
2 cups chicken stock
4 tablespoon (1/2 stick) unsalted butter
1 small onion, celery and carrots, minced (about 3/4 cup)
4 heaping tablespoon all purpose flour
1 1/2 cup half and half or cream
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/8 teaspoon ground nutmeg
1/8 teaspoon pumpkin pie spice
1/4 cup sherry
1/2 cup frozen peas, defrosted

In a saucepan over medium heat, melt the butter. Add the flour and stir to a ball. Cook for 2 minutes until the flour mixture takes on a gold color. Combine the vegetables with the butter mixture and stir to coat. Add the chicken stock with the butter mixture and stir until blended. Combine the cooked chicken and spices to the saucepan and stir until thicken. Add the milk, sherry and peas. Cook for 5 minutes or until the sauce is thicken. Set aside to cool.

You can refrigerate this and make the chicken pot pie later. Preheat oven to 350 degrees. Pour the mixture into the baking dish and cover with the dough. Cut 4 slits into the crust so the cooking steam can be released. Bake for 35 minutes or until the crust is golden brown. Remove from the oven and let sit for 5 minutes so the sauce becomes thick.

Make 6 generous portions

You can replace the chicken with cooked turkey, beef or pork. Let us know how you liked it.

Take care,
Margaret
The Outdoor Epicurean

Photo credit: Food Network

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