19 November 2007

Chicken Pot Pie

Chicken Pot Pie
Years ago.... when I was still a young thing and living in Ontario with my family we used to go on Saturdays for dinner. In the 80's chicken pot pie seemed to always be on the menu and I imagine I tried it at every restaurant within a 100 km radius. It was one of my favourites in those days. I still enjoy it to this day but not on such a grand scale. This recipe is a combination of a couple of recipes that I have. In days gone by, when life was not as hectic, I would purchase a whole chicken and stew it in a pot to make homemade chicken stock. Not only was the stock flavourful but it provided the meat for the dish as well. This pie can be made on a weekday because it utilizes boneless chicken breasts and uses prepared stock. It will not be as flavourful as the homemade but it works in a pinch. Baking the chicken in the cream serves two purposes as well. It creates a very tender chicken and flavours the cream for the sauce. Talk about genius!

I use a puff pastry lid for the pie which is also a quick fix as well. You could certainly make your own crust and carry on from there.

**Chicken Pot Pie**

1 ½ - 2 lbs boneless, skinless chicken breasts
1 cup heavy cream
4 carrots, peeled and thinly sliced
3 small red potatoes, cut in 1-in chunks
5 tablespoons unsalted butter
1 large yellow onion, chopped
¾ cup frozen green peas
5 tablespoons flour
1 cup chicken broth
¼ cup cognac or dry white wine
1 tablespoon dried tarragon
2 teaspoon fresh thyme (or 1 tsp dried)
1 teaspoon salt
½ teaspoon ground black pepper
2 frozen puff pastry sheets, thawed
1 egg
3 tablespoons water
1/4 cup shredded Parmigiano-Reggiano

Preheat the oven to 350 degrees F. Place the chicken in a baking dish in a single layer. Pour the cream over the chicken and bake for 25-40 minutes, depending on the size of the chicken breasts. Remove the chicken from the cream, reserving the cream for the sauce. Once the chicken has cooled, cut it into 1 inch pieces.

Place the potatoes in a pot of cold water. Bring this to a boil. After 10 minutes, add the carrots and cook 5-10 minutes more until both the potatoes and carrots are fork tender. Drain and set the vegetables aside.

Melt the butter in a wide sauté pan, add the onions and cook until translucent. Sprinkle in the flour; stir and cook 5 minutes, but do not brown. Slowly add the broth to the onion mixture, whisking until the sauce smoothes out and thickens. Add the cream, cognac, tarragon, thyme, salt and pepper and cook 5 more minutes.

Add the chicken, potatoes, carrots and frozen peas to this sauce and mix gently. Pour mixture into a 2 quart casserole, soufflé dish, or large ramekins for individual pot pies.

Preheat the oven to 350 degrees F. Lay the thawed puff pastry sheets on a lightly floured, cool surface. Invert individual crocks on the pastry sheet and, using a sharp knife, cut circles around the outside of the bowls, slightly larger than the bowl itself. Fill the crocks 3/4 of the way with the chicken mixture, making sure each serving has a nice amount of chicken, vegetables, and broth. Carefully cap each crock with a pastry circle, pressing the dough around the rim to form a seal. Lightly beat the egg with 3 tablespoons of water to make an egg wash and brush some on the pastry. Sprinkle the pastry with the Parmigiano. Set the crocks on a cookie sheet and transfer to the oven. Bake for 20 minutes, until puffed and golden.

Serves 6.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.
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  1. I love the ingredients in your pot pie, Val. This is childhood comfort food to me. My mom used to make them for us :)

  2. Um-Um good! It looks great & sounds delicious with tarragon.

  3. I haven't had this for years, I'm a sucker for that creamy sauce.
    And I Like the way you put Parmigiano on top of the pastry!

  4. Wow , this is the kind of recipe that I enjoy, chicken, herbs , the aroma cognac....I almost can smell the goods aroma that your kitchen had when you baked this pot.

  5. This sounds delicious Valli, I like so I lke these meals with pastry. Nice post Valli, xxxGloria

  6. Pot pie are our kids absolute favorite.I always add Poultry seasoning which makes every flavor pop! Looks delicious Valli!:))

  7. potpie looks soo yummy and comfortinggggg

  8. Everyone has their own special recipe for Chicken Pot Pie. Yours looks very comforting.

  9. Brad loves chicken pot pie and often orders it when it's on the menu, too! I've only made one, and I wasn't pleased with it. I'm still looking for that perfect recipe. I'll have to give this one a try!

  10. As you know, our Thanksgiving is celebrated this week. I may use some left over turkey in your pot pie! I like the pastry top also, seems like it would be a bit lighter.

  11. This sounds so warm and comforting! I have not had a chicken pot pie in so long!

  12. The only pot pies I've had are the frozen, single serving size we ate in college. To say that they were not 'gourmet' would be a huge understatement - but it did rather put me off the idea.
    You've just turned me on to it - that looks and sounds heavenly...esp with the pastry! Something new to do!

  13. Looks good! It reminds me of the chicken pot pie that my grandmother used to make. Bookmarked, though I am going to have to add some celery.

  14. Valli, I just made a pot pie a few days ago, it really is comfort food!! Yours looks fantastic!! I made mine with a pesto cream sauce, and a pastry dough, I don't know why, but puff pastry scares me! I'll have to try it again, because the presentation is great.

  15. Love chicken pot pie. It's so comfort food to me. It reminds me of big family gatherings. Have a good day.

  16. It looks delicious. I have never tried pot pie in my life... must try one day.
    Have a wonderful weekend, Margot

  17. I got it all together to make a homemade chicken pot pie once, and was it ever good! Pretty complicated in my book, though.


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