Chicken Pot Pie

Yield 4-6

Author Mya Allen

Prep time

30 Min

Cook time

1 Hour

Inactive time

30 Min

Total time

2 Hour

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Chicken Pot Pie

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Ingredients

Filling

• 1 1/2 pounds boneless, skinless chicken thighs
• 3 tablespoons olive oil
• 4 cups chicken stock
• 8 tablespoons unsalted butter
• 2 cups diced onions
• 2 tablespoons minced garlic
• 1 teaspoon chopped fresh thyme
• 1/2 cup flour
• 1/4 cup heavy cream
• 2 cups diced carrots, blanched for 2 minutes
• 2 cups diced waxy potatoes, blanched for 3 minutes
• 2 cups peas (if fresh, blanched for 1 minute)
• 1/2 cup chopped fresh parsley

Pastry

• 3 cups all purpose flour
• 1 1/2 teaspoons kosher salt
• 1 teaspoon baking powder
• 1/2 cup vegetable shortening
• 8 tablespoons unsalted butter, diced
• 1/2 cup ice water or ice cold vodka (I used vodka)

Instructions

Pastry

1. Make your pastry first so it has time to rest. Mix all dry ingredients together in a large bowl. Add the shortening and butter and cut fat into dry ingredients until butter and shortening are pea-sized. Add ice water (or vodka) and mix with a rubber spatula until dough forms.
2. Dump the dough onto a floured board and knead quickly into a ball. Wrap the dough in plastic and rest in the refrigerator for a minimum of 30 minutes

Filling

1. Heat a heavy bottom pot over medium-high heat. Meanwhile, pat dry chicken thighs and season generously with salt and pepper. Sear the chicken on each side until just cooked through, about 6 minutes per side. Remove from pan and reserve. Allow chicken to rest for 10 minutes before dicing.
2. Reduce heat to medium and add butter to the pot. Once melted, add onions, garlic and thyme and saute for 5 to 10 minutes, until onions are translucent. Add the flour and cook over low heat, stirring consistently for 2 minutes. Add stock and bring to a simmer while simmer making sure to break up any flour clumps. Season to your taste with salt and pepper (I also added a pinch of red pepper flakes but this is totally optional). Add diced chicken, carrots, peas, and potatoes and season to taste.

Assembly

1. Preheat oven to 375 degrees. Cut dough in half and roll on a lightly floured surface until the dough is about 1/4 inch thick. Line the bottom of a pie pan with half dough and trim any excess to fit the pan. Prick the pastry with a fork and blind bake for 10 minutes.
2. Remove pie pan from the oven and fill with filling. Top with other half of pastry and crimp edges to your liking--this can be as rustic or refined as you'd like. Brush the dough with egg wash and cut slits in the top to allow steam to escape.
3. Place on a baking sheet and bake for 1 hour or until the pastry is golden brown and the filling is bubbling hot. Allow pot pie to cool for at least 15 minutes before cutting.

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