Chicken Pot Pie
Ingredients
Pie Crust:
1 stick, plus 2 tbsp butter, unsalted, cut up into pieces and frozen
1 ⅔ cups all purpose flour
¾ tsp salt
6 tbsp cold water, iced
2 tbsp sour cream
Filling:
4 ½ pounds of chicken meat (2 breasts, 2 drumsticks, all with excess fat and skin removed
24 frozen pearl onions, thawed, rinsed and patted dry
1 medium onion chopped
4 medium carrots, sliced into ½ inch slices
1 cup frozen peas, thawed
3 medium celery stalk, cut into ½ inch pieces
1 tsp vegetable oil
Salt and pepper to taste
Sauce:
4 ½ cups chicken broth, low sodium
1 tsp fresh thyme leaves
1 tsp fresh minced parsley
2 tsp lemon juice
4 tbsp butter, unsalted
¾ cup heavy cream
½ cup all purpose flour
Instructions
Pie Crust:
In a food processor, combine the flour and salt until combined
Add butter and pulse until it looks like large peas
In a small bowl, mix the sour cream and water until smooth and combined
Start mixing the sour cream mix with the flour mix, a little at a time. Pulsate to mix well.
Add the remaining sour cream mix
Pinch the dough, if it is dry and does not hold together, add a little more water until the dough forms a ball
Place the dough on a lightly floured surface and shape into a ball.
Flatten to a 5 inch circle, wrap in plastic and keep in the refrigerator for one to two hours.
Filling:
Preheat the oven to 450*
In a large skillet, use 2 tbsp oil and heat up.
When it begins to smoke, add chicken and brown on all sides
When done, transfer to a large dish
Drain all but 2 tsp of oil
Add pearl onions and cook until browned
Then add the onions, carrots, celery and salt and pepper
Stir occasionally while the vegetables brown
Place the chicken pieces in the skillet, on top of the vegetables and roast for 18 to 25 minutes. When the thick portion of a drumstick reads 185*, remove tray from oven
Remove chicken and let it rest for about one hour.
Set the skillet to the side for now
Roll out the dough on a lightly floured surface
Roll until you have a 14 inch diameter circle
Lightly spray a pie pan
Lay the first circle of dough in the bottom
Using your fingers, crimp the edges of the crust
Using a fork poke a few small holes in the crust (this prevents air bubbles)
Sauce and Filling:
Return the skillet with vegetables back to a medium high heat
Add the chicken broth, if any juice collected on a plate with the chicken, pour that into the pan also.
Scrape the bottom to loosen any browned bits of cooked meat or vegetables.
With a colander in a large bowl, pour the contents of the skillet into the colander and allow to drain.
After 15 minutes, skim off the fat that has risen to the top of the liquid and discard
Shred the chicken into bite size pieces
Wipe the skillet clean, add the butter and let it melt. Add in the flour and cook until the mixture begins to brown.
Slowly stir in the cream and the broth with a whisk and bring to a boil
Reduce the heat and simmer until the sauce coats the back of a spoon
Turn off the heat and add in the vegetables and the chicken, peas, seasonings and the lemon juice
Remove the second disc of dough and flatten
Place on top of the vegetables and meat in the pie tin.
Crimp to seal the top crust, slice a few air holes in the top of the crust
Bake at 450* for 15 minutes, reduce heat to 375* and bake for 15 to 20 minutes more
Let sit for 15 minutes before slicing
Enjoy!
Nutrition Information:
SERVING SIZE: 1
Amount Per Serving: CALORIES: 80 | TOTAL FAT: 22g | SATURATED FAT: 12g | TRANS FAT: 10g | CHOLESTEROL: 140mg | SODIUM: 44mg | CARBOHYDRATES: 120g | SUGAR: 30g | PROTEIN: 10g
