Let’s get cozy
Fall is my favorite time of year, warm soft blankets, piping hot cups of coffee in the morning and at night soul soothing meals that make you feel loved. Fall is the time when you put a little extra into cooking and making dishes that say, “I love you” and my chicken pot pie is one of my favorites.
I created this recipe last fall with my high school students when we were discussing roux and thickening agents. I’ve always loved comfort food dishes, they remind me of the way my Grandmother’s cooked when people had took their time and slow cooking was a way of life. Don’t get me wrong, there are plenty of other times of the year when a little slow cooking is happening around here but, fall is just that special time of year.
So let’s get into the meat of this hearty thick and rich pot pie.
This recipe begins with a basic blonde roux. A roux is a cooked mixture of equal parts flour and fat, such as butter or oil. When making this pot pie I choose butter because it adds a better flavor profile to my roux. In your heavy bottom stock pot you are going to add your butter and melt it on medium low. Next, add in your flour and whisk vigorously until fully combines and a light tan color. Once you reach your desired color it’s time to stop the cooking process of the fat & flour by adding in our liquid.
Pot pie is one of those recipes that seems like it takes forever but when you develop a good flavorful roux it comes together very quickly because the majority of your ingredients are already pre-cooked or partially cooked. I roast off chicken in the oven on high heat but feel free to use your favorite rotisserie chicken picked up on your way home from work. It will save you time and your family will think it took you hours to pull off this meal.
Chicken Pot Pie Recipe
Ingredients
All-Purpose flour 1/3 cup
Unsalted butter 2 oz
Olive Oil 1 tbs
Onion (diced) 3/4 cup or 1/2 large size
Celery (diced) 3/4 cup or 3 stalks
Chicken Stock 2 1/2 - 3 cups
Heavy Cream 4 oz
Kosher salt 1 tsp
Black Pepper 1/2 tsp
Nutmeg 1/8 tsp
Carrot (fresh) 2 - 3 large fresh
Russet potato 2 - 3 medium size
Green Peas (frozen) 2 oz
Frozen Puff Pastry (such as Pepperidge farms)
Directions
Prepare roux: Melt butter and olive oil in large heavy bottom saucepot then add onions and celery cooking until translucent. Add flour and stir until a thick paste has formed and is a light tan color. Next begin adding your warm stock while using a whisk to smooth. Bring liquid to a boil and check for desired thickness. If you would like a thinner roux add a bit more stock. Add in heavy cream and seasoning.
While preparing roux, add diced carrots and potatos to a separate stock pot and cook until fork tender, about 15 - 20 min. Drain and add vegetables to roux along with chicken. Mix in frozen peas at the end. If you are in a hurry and don’t have time to dice carrots and potatoes add a bag of mixed veggies along with chicken for a well rounded meal.
Spoon filling into individual ramikins or metal pin pans on a parchment lined sheet tray. Top pies with thawed puff pastry crust tucking in just a bit to secure on top. Brush crust with egg wash or heavy cream and bake at 400 degrees until puffed and golden brown.
Remove from oven and allow to cool about 5 - 10 min and serve. Filling will be piping hot so proceed with caution.
