Chicken pot pie

Like I said before, I always found pastry to be daunting. But that was before I learned how to make a crust in the food processor! It makes it fast and foolproof.

Lately I’ve had a craving for chicken pot pie. Apparently it’s a trendy food in New York fashion circles. Who knew? But since winter refuses to end, there’s nothing like a piping hot pot pie at the end of the day. And it’s relatively easy! It does take a little time, though.

First you need to make a filling. I bought some cheap chicken thighs from Safeway (I know, factory-farmed is terrible. But it’s been a tight month). I sauteed them in a knob of butter. While that was going, I boiled some chopped carrots, and chopped up some leftover asparagus and broccoli. I sauteed some mushrooms, too. It all went into the pan, I added another knob of butter and a half cup of flour and cooked it a while. Then, some cream. And a little soy milk, since it was getting too thick. Maybe less flour next time. Salt and pepper, a little sage.

Then the crust. In hindsight, I should’ve done this first. In fact, it could be done way in advance, or overnight. Or frozen! It’s a recipe from Mark Bittman’s How to Cook Everything, but it’s a very basic recipe. A cup and a bit of flour, a half teaspoon of salt, whiz in the processor for a few seconds. Then add a half cup of very cold butter, cubed. Process to the consistency of corn meal, then add two or three tablespoons of ice water and combine until you can form the dough into a ball. Wrap in plastic, let it rest in the fridge for a half hour (or in the freezer for 15 minutes). Roll out!

The filling went into a baking dish (note to self: this would be way cuter in individual dishes) and topped with the crust. Pinch around the crust to make it pretty (or not!), trim the excess. Brush with a beaten egg, bake in 400F for 20-30 minutes. Flaky and perfect!

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