SHEILA'S CHICKEN POT PIES
ENRICHED CHICKEN BROTH
Makes 3 ½ cups
1 cup onion, diced
1 cup carrot diced
1 cup celery, diced
2 tablespoon olive oil
1 ½ pound bone-in chicken breast or
thighs, seasoned with salt and pepper
4 cups chicken broth
Sauté vegetables in oil in a large saucepan over medium heat until onion and carrot begin to brown, 10 minutes. Transfer vegetables to a bowl and set aside. Add the chicken and brown on both sides, 8 minutes, and then stir in broth and reserved vegetables. Reduce heat to medium-low and simmer until chicken is cooked through, 35 to 45 minutes. Remove the chicken and set aside; strain and reserve broth, discarding vegetables.
Hints…To bring out the sweetness of the vegetables… caramelize them well, stirring occasionally.
Simmer sautéed vegetables and chicken in purchased broth. You’ll use the chicken later to make the pot pies.
POT PIE
For the crust
Melt and then chill
2 sticks unsalted butter (1cup)
Whisk together; cut in; stir in;
2 ½ cups all purpose flour
½ teaspoon table salt
¾ to 1 cup ice water.
Melt butter in a saucepan over medium- low heat. Cook until brown flecks appear, about 15 minutes, then transfer to a shallow dish and freeze until firm, 20-30 minutes.
Whisk flour and salt together in a bowl. Cut in chilled brown butter until pea-sized using a pastry blender. Stir in ¾ cup ice water, and then test by pinching dough between your fingers. If it seems dry add remaining water 1 tablespoon at a time until dough is no longer crumbly. Form into a disk, wrap in plastic and chill at least 30 minutes before rolling out.
Handy Hints from Sheila
Crust
Brown and chill the butter a day ahead. This way, there will be no down time while making the crust.
To keep the biscuit topping light and airy mix just until combined.
Or just use your favorite crust recipe what ever works best for you.
Or buy pie crust already made…hey that is the easy way out.
Filling
Make and chill the chicken filling up to 1 day ahead of time use rotisserie or leftover chicken in filling if desired.
FILLING
Sweat in ½ stick unsalted butter:
2 cups carrot, sliced ¼ inch thick
2 cups parsnip, diced
2 cups button mushrooms, quartered
1 cup frozen pearl onions
1 teaspoon minced fresh thyme
1 teaspoon minced fresh sage
Stir in; Deglaze with:
½ cup all-purpose flour
¼ cup dry white wine
1 tablespoon fresh lemon juice
Add and Simmer; Stir in:
3 cups enriched chicken broth,
2 cups cooked chicken, shredded
2 cups red potatoes, cubed
1 cup frozen peas
Salt and pepper to taste
Brush with:
1 egg, beaten with 1 tablespoon milk
Preheat over to 425 degrees; line a baking sheet with foil.
Sweat carrot, parsnip, mushrooms, onions, and herbs in butter in a large saucepan or Dutch oven over medium-low heat, covered, 15 minutes, stirring occasionally.
Stir flour into vegetables to coat; cook 1 minute. Deglaze with wine and lemon juice, scraping bits from the bottom of the pot.
Add broth, stirring until mixture is smooth, and then stir in chicken and potatoes. Increase heat to medium-high, bring to a boil, then reduce heat to medium and simmer until thickened, 10-15 minutes. Off heat, stir in peas, salt, and pepper; transfer filling to baking dish. Roll out prepared dough on a lightly floured surface to ¼ inch thick, and then cut to fit the baking dish, Arrange dough on filling trim and crimp edges, transfer pot pie to prepared baking sheet. Brush dough with egg wash and bake pie until crust is golden 25-30 minutes. Let stand 10 minutes before serving to set up.
Sheila’s Handy Hints
Add flour to vegetables, stirring until pasty. The flour will thicken the filling during cooking.
Gradually add broth to vegetable mixture. If added too quickly, the sauce may develop lumps.
Don’t thaw peas before adding them to the filling, or they will turn mushy in the oven.
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