Chicken Pot Pie
Serves: 6
Dallas Effertz
1 January 1970
Based on User reviews:
52
Spice
42
Sweetness
57
Sourness
41
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
4 cups
Chicken Broth (low-sodium)1 tsp
Whole Black Peppercorns1 large
Onion (quartered)3 tbsps
Unsalted Butter2 medium
Carrot (peeled and diced)1 cup
White Mushrooms (sliced)1 cup
Pea (frozen, thawed)1 cup
Milk1 large
Egg (lightly beaten)Directions:
1
Prepare the crust
2
Line a baking sheet with parchment paper
3
On a lightly floured surface, roll out the dough with a floured rolling pin into a 12-inch square
4
Transfer to the prepared baking sheet, cover with plastic wrap and refrigerate while you make the filling
5
Cook the chicken
6
Combine the chicken broth, peppercorns, thyme sprigs, bay leaves and quartered onion in a large pot over high heat
7
Bring to a boil, then reduce the heat and simmer 30 minutes
8
Add the chicken to the pot
9
Increase the heat and return to a boil, then reduce the heat and simmer until the chicken is just cooked through, 10 to 15 minutes
10
Using tongs, transfer the chicken to a plate to cool
11
Strain the stock through a fine-mesh sieve
12
You¿ll need 21/2 cups for the filling; reserve the rest for another use
13
When the chicken is cool to the touch, cut it into bite-size chunks and set aside
14
Make the filling
15
Preheat the oven to 375 degrees F
16
Melt the butter in a large skillet over medium heat
17
Add the pearl onions and carrots and cook, stirring occasionally, until softened, about 5 minutes
18
Add the mushrooms and peas and cook until softened, another 5 minutes
19
Stir in 5 tablespoons flour and cook, stirring, 1 more minute
20
Add 2 1/2 cups chicken stock and the milk, stirring constantly
21
Cook until thickened, about 5 minutes
22
Remove the skillet from the heat
23
Add the chicken and chopped thyme; season with salt and pepper
24
Form the pot pies
25
Set out four 2-cup ovenproof bowls or ramekins
26
Transfer the pastry to a floured surface
27
Using a paring knife, cut out 4 rounds of dough that are slightly larger than the mouth of the bowls
28
Place the bowls on a baking sheet and spoon in the filling
29
Place 1 dough round on each pot pie, pressing the pastry against the side of the bowl to seal
30
Brush the dough with the beaten egg using a pastry brush
31
Cut a slit or hole in the center of the dough to vent
32
Bake until the pastry is puffed and dark golden brown, about 35 minutes
33
Photograph by David Malosh