chicken pot pie

Photo: hddod (Flikr)

This past Christmas Eve our household decided to buck the usual turkey tradition, instead opting to roast a few organic chickens. The three birds we squeezed into two clay bakers provided far more food than our party of nine could possibly eat in one sitting….. but then again, aren’t leftovers half the point of a holiday feast?

Chicken pot pie is hardly a new and innovative recipe idea for utilizing leftover poultry, but dang! is it ever tasty. I spiked this version with a tease of pancetta, just enough to add a little salty smokiness. Though pies such as this should really be baked up in individual ramekins, if you only have one large baking dish as I did, this also works well.

Chicken Pot Pie Recipe
(Serves 4-6)

Pie Crust:

1 1/2 c all-purpose flour
1/2 t salt
1/2 c (1 stick) chilled unsalted butter, diced into 1/2-inch cubes
4 T ice water, plus more as needed

Combine the flour and salt in a food processor. Add the chilled butter cubes and pulse 5 times to combine, until the dough resembles a coarse cornmeal, with some pea-sized pieces of butter. Slowly stream in ice water, a tablespoon at a time, pulsing after each addition, until the dough sticks together when you press some between your fingers. Add more cold water if needed. Empty the food processor, placing the dough on a clean surface. Use your hands to mold into a ball, then flatten the ball into a disk. Sprinkle with a little flour, wrap with plastic wrap, and refrigerate for at least 30 minutes before rolling.

Filling:

2 T olive oil
1/2 onion, diced (about 3/4 c)
100 grams pancetta, cut into thin strips
2 small carrots, thinly sliced on the diagonal
1 celery stalk, thinly sliced on the diagonal
1 1/2 c brown mushrooms, thinly sliced
1 garlic clove, minced
1 1/2 c cooked chicken, torn into bite size pieces
3 T unsalted butter
1/2 c all-purpose flour
3/4 c milk
2 T dry sherry
1/2 c green peas, frozen or fresh
1/2 t chopped fresh thyme leaves
2 bay leaves
2 T minced fresh parsley
1 t salt
1/4 t freshly ground black pepper

Add olive oil to a large skillet set on medium heat. Add onions and cook, stirring until yellow and translucent. Add the pancetta and continue cooking until the bacon begins to look slightly crisp. Stir in the mushrooms, carrots and celery, cooking until all vegetables are slightly soft. Add the garlic, cooking for one minute, then the peas. Next melt the butter into the vegetables, stirring to coat all ingredients. Sprinkle in the flour, continuing to stir until a rue is formed. Now stir in the milk, sherry, thyme, parsley, bay leaves, salt and pepper. Bring the mixture to a simmer, continuing to stir as the sauce thickens. Mix in the chicken meat and continue to cook the mixture for another 5-10 minutes. Taste and adjust seasoning if necessary.

Egg Wash:

1 egg whisked with 1 T water

Assembly:

Preheat oven to 400°F. Divide the chilled dough into two equal parts. Roll out the first half on a lightly flour surface to a little less than a quarter-inch thick. Line a deep (approx) 10″ baking dish with the rolled out dough, being sure to prick the bottom with a fork. Roll out the second half of the dough and set aside. Pour the filling into baking dish and then cover with the second piece of rolled dough. Pinch the edges of the dough together all the way around the top edge of the pie, using a fork or your finger tips. With a pastry brush, apply the egg wash to the top of the pie. Place the pie on a baking sheet and bake at 400°F for 25 minutes, or until the pastry is golden and the filling is bubbling. Let cool for at least 5 minutes before serving.