Chicken Pot Pie

16 Oct

This weekend I took a french pastry class!  We learned how to make croissants and pain au chocolat, and the best part was that we got to take home some of the dough!  I had no intention of making more croissants though, I had no idea how much butter went into those, like a whole plateful.  The whole time we were working the dough I was day dreaming about Market Basket‘s (not the New England chain) Chicken Pot Pie.

Once I found out that we got to take the dough home, I knew what I had to do.  I minimally adapted the recipe from Home Cooking in Montana and I froze them right away, so I can’t comment on the finished product yet.

Ingredients: 4-6 servings

  • 1 chicken breast
  • 1-2 two carrots
  • 2 celery stalks
  • 1/2 an onion
  • 1 cup peas
  • any other vegetable of your choice
  • 1-2 garlic cloves
  • flour
  • water
  • 1 cup milk
  • 1 bay leaf
  • salt and pepper
  • pastry dough
  • 1 egg
1.  Dice all of your ingredients to bite size, I recommend not putting them all on one plate, like I did because they will all go into the pot at different times
2.  Season the chicken, I like to use my parents grilling marinade, then sauté it until it’s cooked through, then set it aside
3.  In a medium sauce pot start sauté the onions until they start to loose their color
4.  Add the celery and the carrots and continue cooking until the carrots are soft, and no longer crunchy, add the garlic after 2 minutes
5.  Sprinkle 2-3 tablespoons of flour and then stir with heat for 30ish seconds
6.  Add water, I used a little more than a cup, but it doesn’t have to be precise, just make sure that all the vegetables are submerged/floating
7.  Add the bay leaf
9.  Put the heat on low, cover and let it simmer for 10 minutes, stir every couple minutes
10.  After ten minutes add the chicken, then recover it and let it cook until you’re happy with the consistency of the vegetables.
11.  Add the milk and don’t recover
12.  Make a slurry and add it to the mix
  • 2 tablespoons of flour mixed with 3-4 tablespoons of water

13.  Cook until the “stew” is thickened to your liking, if necessary add  another slurry

14.  Add the peas and season to taste, I used a seasoned salt instead of plain

15.  Pour it or spoon it into a oven safe container, I used disposable aluminium tins

16.  If you’re cooking it right away, set the oven to 400˚ Fahrenheit

17.  Place dough on top of your container and pinch it around the edges.  If you’re using an aluminium container like mine, just make sure that the dough covers  the entire surface.  If you have a lot of dough you can line the inside with dough as well, like a real pie

18.  If your freezing, you’re done for now, and you’ll do the last steps before cooking the pie

19.  Whisk the egg yolk, and add a little milk, then glaze the top of the pastry

20.  Put it in the oven for about 20 minutes, or until the pastry is cooked.  If yours was frozen it may take up to 40 minutes

 

More pictures to come later in the week!  It took me about an hour and a half just to do this so make sure you have some time on your hands before you start

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: