Chicken Pot Pie

I always find myself slightly obsessing over what I am going to feel my loved ones.  I imagine making delicious meals that leave them in awe of my culinary prowess.  I know, weird, but I've embraced it.  During the winter months, this obsession takes on a life of its own.  The other day while watching old movies on TCM, I noticed that many of the meals served were roast chicken.  Suddenly, it seemed imperative to create  such a masterpiece for my family.  I decided to surprise my Travis with a perfectly browned roast chicken.  It was rubbed with butter and seasoned with fresh rosemary, thyme, marjoram, salt and pepper.  The result was aesthetically pleasing, but so bland that Travis, my human hoover, decided to have a peanut butter and jelly sandwich.  Obviously not my proudest moment.  But, I refused to let that roast chicken defeat me.  What emerged was a chicken pot pie that I sometimes dream about.

Chicken Pot Pie

Filling:

2 Tbs Butter

1 Tbs Olive Oil

3/4 C Carrots

3/4 C Celery

3/4 C Onion

1.5-2 Lbs Shredded Chicken

1/4 C Flour

4 C Chicken or Vegetable Broth

1 Tbs Freshly Chopped Thyme

1/4 C Heavy Cream

Crust:

2 C Flour

1/2 C Butter Flavored Crisco

Buttermilk

Egg Wash

2 Tbs Water

1 Egg

 

Heat olive oil and butter in a large/heavy (I always use my dutch oven) pot on medium heat.  Once melted, add the carrots, celery, and onion.  Let these veggies cook until they start to soften and the onions become fragrant and translucent ( This smell immediately signals to family members that dinner is going to be amazing). 

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Add the shredded chicken and give the pot a stir. 

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Immediately stir in the flour until well combined.  The mixture will be very dry.  I like to use a wooden spoon to help scrape up the dregs on the bottom of the pot.  Once well combined ( 1-2 minutes) add the chicken-or- veggie stock, salt, pepper, and thyme.  Let this simmer for a few minutes allowing the flour to do its magic and thicken. Turn the heat down to low, add the cream and let simmer for five minutes.  Transfer to a ten inch pie dish.

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To make the crust, cut the Crisco into the flour.  The mixture will have crumbly texture.  Slowly add the buttermilk while mixing until the a ball of dough forms. 

*** You could also used your favorite dough recipe***

Roll out the dough on a well floured surface and lay it over top of the pie filling. Pinch the edges of the dough and cut vents into the top.  Whisk the water and egg together and brush onto the crust.  Bake at 350 for 45 minutes.  ( You may want to place a foil cover over the outer edges of the crust for the first 15 minutes)


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