A new food blog has emerged, cute name too: Small Kitchen, Big Ideas. The couple who write this blog, have the right idea…they love food, and they like to create together. In reading their first food post, I smiled at the entry: Chicken Pot Pie.
Chicken pot pie is a quintessential comfort food in my world. I have lots of memories of my mom and I making them together in our kitchen and freezing them for a quick meal from the freezer. We also had the ones out of the box, don’t get me wrong, everything wasn’t always home made (sorry mom!) but nothing was like homemade.
Given that it has been a stunningly beautiful autumn weekend I knew Sunday night dinner had to be flavours of fall. I gave Pete the choice, lentil soup or chicken pot pie, and considering the title of the post, it’s not too hard to figure out what he chose already. Truthfully he chose the most sensible option in terms of what we had the kitchen. We still had half a rotisserie chicken left in the fridge that should be used, so while he was out at field hockey. Into the kitchen to chop and bake I went.
I used mainly things we had around, that is one of the great things about pot pies. I also like double crusted pot pies, so I made the top and the bottom. And while I usually prefer personal sized pies, I thought I would make a full size one for the two of us and use the leftovers for lunch.
This recipe has enough filling for two pies, so I made one. And took a few ramekins filled them and just topped with some of the left over dough, making 3 small personal pot pies. Next time I would just drop the left over into a Tupperware container and through into the freezer; easy filling for next time.
Ingredients for pastry dough
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper Ingredients for Filling
1 sweet yellow onion, diced
3 stalks celery, chopped
2 cloves garlic, diced
1 cup diced mushrooms
2 tbsp extra virgin olive oil
4 tbsp unsalted butter
2 small sweet potatoes, peeled and diced
2 large carrots, peeled and diced
4 cups chicken broth
1 cube bullion
1/2 cup all purpose flour
2/3 cup cream
2 1/2 tsp salt
1 tsp pepper
1 tbsp Italian seasoning
1/2 cup frozen corn
1/3 cup frozen peas
half a leftover rotisserie chicken chopped up (about 3 cups)
Directions for dough
- For the pastry, mix the flour, salt, and baking powder in a large bowl.
- Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Using a pastry knife or two butter knives, cut the butter and shortening into the flour until the fat is the size of peas.
- Add the ice water; with a wooden spoon, mix only enough to moisten the dough and have it just come together.
- Dump the dough out onto a floured board and knead quickly into a ball.
- Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
Directions for the filling:
- In a large dutch oven heat up olive oil and butter over medium high heat.
- Saute onions, and celery for 5-10 minutes. Stir every few minutes to ensure it doesn’t stick to the bottom of your pot.
- Heat up the chicken stock in a medium sized pot, add one cube of bullion.
- Blanch the carrots and sweet potatoes in the stock for 3 minutes, remove and set aside.
- Add the garlic. And mushrooms and cook for another 5-7 minutes.
- Add the flour and cook out the starch for about 2 minutes. Stirring constantly, do not burn.
- Add the hot chicken stock. Allow to come to a low simmer for a few minutes as you stir to thicken it.
- After 2-3 minutes add the salt, pepper, Italian seasoning and cream, cook for 1 minute.
- Add carrots, sweet potato, corn and peas. Stir until the filling comes to a low simmer. Remove from heat.
Directions for Assembly:
- Assemble the pie by rolling out half the dough, filling pie and topping with dough.
- Whisk egg, and brush lightly over pie top. Sprinkle with salt and pepper.
- Using aluminum foil protect edges of pie.
- Bake for 45 minutes at 375 degrees Fahrenheit.
- Remove aluminum foil, return to oven for another 15 minutes. Once crust is golden remove from oven.
- Allow to set for 15 minutes. Enjoy!