Chicken Pot Pie
Serves: 3
Carole Volkman
1 January 1970
Based on User reviews:
56
Spice
54
Sweetness
56
Sourness
41
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 tbsp
Olive Oil230 g
Mushroom (sliced)1 clove
Garlic (finely chopped)3 cups
Chicken Stock (homemade)1 tsp
Fine Sea SaltDirections:
1
Heat the oil in a large skillet over medium-high heat
2
Add the onions and potatoes and cook until the onions are translucent, about 5 minutes
3
Add the carrots and mushrooms and cook, stirring occasionally, until the mushrooms are tender and have released their moisture, about 5 minutes
4
Add the garlic and cook until fragrant, 45 to 60 seconds
5
Add the flour and cook, stirring, for 1 minute
6
Add the warmed chicken stock and bring to a boil
7
Reduce the heat and simmer until thick and bubbly, about 7 minutes
8
Add the chicken meat and tarragon; taste and adjust the seasoning with salt and pepper
9
Transfer the chicken mixture to a large casserole dish; set aside to cool slightly
10
Heat the oven to 400 degrees F
11
Remove the pie crust dough from the refrigerator
12
Dust a clean surface lightly with flour and roll the dough out to form a 12- by 8-inch rectangle, about 1/8-inch thick
13
Transfer the dough to the top of the casserole dish
14
Press the dough onto the sides of the dish to seal the edges
15
Using a paring knife, cut several slits in the top of the crust to allow steam to escape while baking
16
Bake until golden brown, about 45 minutes
17
Let stand 10 minutes before serving
18
Combine the flour and salt in the bowl of a food processor fitted with the blade attachment
19
Add the butter and vegetable shortening and process until the mixture resembles coarse meal, 8 to 10 seconds
20
Add enough of the ice water, 1 tablespoon at a time, pulsing between additions, until the dough holds together without being sticky or crumbly
21
Remove the dough from the processor and shape it into a disk
22
Wrap in plastic wrap
23
Chill until firm and the moisture has distributed evenly, about 30 minutes
24
Dust a clean work surface and a rolling pin with flour
25
Place the disk of dough in the center of the floured surface
26
Starting in the center of the dough, roll to, but not over, the upper edge of the dough
27
Return to the center, and roll down to, but not over, the lower edge
28
Lift the dough, give it a quarter turn and lay it on the work surface
29
Continue rolling, repeating the quarter turns, until you have a disk about 1/8 inch thick
30
Wrap in plastic and refrigerate until ready for use