I had been wanting to make a
Chicken Pot Piefor a good little while, so when I saw Guy's Big Bite the other day and he was making his version of it I had to try it for dinner. He called in Bird in a Pie.... He made it look easy and delicious.So I tried... and it turned out great. (next time I'll get pics)
Beware..... the crust is far from healthy...it's a pie crust so it is packed with butter....... so this may be one of those once in awhile foods. Remember Moderation in all things..... The filling is pretty healthy (packed with veggies and lean chicken without added creams that many pot pies have). I loved the added seasonings (thyme and sage) that are in the crust. It gave it a bit of zing. Guy's recipe makes enough for 4 (5 inch pie tins).... Because I was baking for two I halved the recipe. I also don't have little pot pie tins so I made it into one larger pie. I think my pan was a 5x9 glass baking dish. It worked perfectly. I liked that the filling wasn't too runny or creamy. It was more than enough for Adam and I for dinner.... plus we had leftovers. I basically followed the recipe exactly ..... oh ya I boiled some red potatoes, diced them into small pieces and added them in with the rest of the veggies. So here's the recipe in detail.
BIRD IN A PIE.... Chicken Pot Pie.
For the Crust:
- 5 cups all-purpose flour, plus extra for board
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 teaspoons dried thyme
- 4 teaspoons dried sage
- 4 sticks cold unsalted butter, cut into 1 tablespoon pieces
- 12 to 16 tablespoons cold water
For the Filling:
- 2 T. Butter
- 1 sweet onion, diced
- 1 medium shallot, diced
- 5 celery stalks, diced
- 1/3 cup all-purpose flour
- 4 cups hot low sodium chicken stock
- 1 rotisserie chicken, meat removed and chopped
- 2 cups frozen diced carrots and peas
- 2 teaspoons dried sage
- Salt and black pepper TT
- 1 egg, whisked, for egg wash
- Special equipment: 4 (5-inch) aluminum pot pie pans
To prepare the crust:
Combine 2 1/2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons thyme and sage in a food processor, pulsing until combined. Add in 2 sticks butter, 4 tablespoons at a time, pulsing after each addition until mixture forms coarse texture. Slowly add in 6 to 8 tablespoons cold water while machine is running, 2 tablespoons at a time until dough balls up in processor to one side. Remove dough onto a lightly floured board, cut in half and form into 2 (8-inch) rounds. Wrap each tightly with plastic wrap and place in the refrigerator. Chill for 30 minutes prior to rolling out. Repeat to make second batch of dough.
To prepare the filling:
In large saute pan, heat butter til hot; add onions, shallot and celery. Saute until just starting to brown. Stir in flour and saute for 2 minutes. Slowly whisk in hot stock, stirring well. When bubbly and thickened, about 5 to 6 minutes, stir in chopped chicken, carrots and peas, and sage. Season, to taste, with salt and pepper. Remove from heat. Let cool while rolling out dough.
To assemble pies:
Preheat oven to 350 degrees F. On lightly floured board, cut the rounds of dough in half. Roll pieces into 6-inch rounds, about 1/4-inch thickness. Place a round in the bottom of 4 aluminum pie pans and lightly press the sides and bottom to fit the shape of the pans. Generously top with filling until full and slightly mounded. Top with second piece of crust and pinch seams together. Cut 2 small slits in top. Brush with egg wash. Place on a baking sheet and bake for 1 hour to 1 hour 15 minutes or until tops are golden brown and filling is bubbling.