Chicken pot pie

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Added Jan 14th, 09 by
FoodConnect.com Test Kitchen


  • Categories: Pies & Tarts, Poultry, Vegetables
  • Servings: 8 change
  • Calories per serving: 555
  • Prep Time: 20 mins
  • Cook Time: 55 mins


Nutritional Facts

Brought to you by
Per serving% Daily Value*
Calories 55528%
Fat 31g47%
Cholesterol 130mg43%
Sodium 233mg 10%
Carbohydrates 48g28%

More facts>>

FoodConnect Nutritionals

Ingredients

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                    [method] => chilled, cut into 1/2-inch cubes
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                    [componentid] => 1
                    [method] => ice
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                    [method] => room temperature, divided
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                    [quantity] => 5.00
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                    [title_custom] => all purpose flour
                    [componentid] => 2
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                    [title_custom] => olive oil
                    [componentid] => 2
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            [fbaf04dc-79bd-a844-45d7-b96ae7ac6d93] => Array
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                    [method] => sliced
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                    [title] => "broth, chicken, low sod"
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                    [title_custom] => (or more) low-salt chicken broth
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                    [title_custom] => roast chicken
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                    [method] => coarsely chopped or torn, skin, and bones removed (from 1 large chicken)
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            [2b791d74-79ec-b6e4-e18d-1b20a14a7194] => Array
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                    [quantity] => 1.50
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                    [title_custom] => frozen green peas
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                    [quantity] => 0.33
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                    [title_custom] => fresh Italian parsley
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                    [method] => chopped
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Crust

  • 1 1/4 cups all purpose flour
  • 1/2 tsp salt
  • 1/2 cup (1 stick) unsalted butter chilled, cut into 1/2-inch cubes
  • 3 tablespoons (or more) water ice
  • 1 egg yolk whisked to blend with 1 tablespoon water (for glaze)

Filling

  • 7 tablespoons butter room temperature, divided
  • 5 tablespoons all purpose flour
  • 2 tablespoons olive oil
  • 8 ounces fresh wild mushrooms (such as crimini, oyster, and stemmed shiitake) sliced
  • 1 cup onion chopped
  • 1 cup celery 1/2-inch cubes
  • 1 cup carrots 1/2-inch cubes peeled
  • 1 1/2 tablespoons fresh thyme chopped
  • 1 garlic clove minced
  • 1 cup dry white wine
  • 2 1/2 cups (or more) low-salt chicken broth
  • 5 cups roast chicken coarsely chopped or torn, skin, and bones removed (from 1 large chicken)
  • 1 1/2 cups frozen green peas
  • 1/3 cup whipping cream
  • 1/3 cup fresh Italian parsley chopped

Recipe Method

Crust/

1. Blend flour and salt in processor. Add butter and blend, using on/off turns, until mixture resembles coarse meal. Add 3 tablespoons ice water; blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into rectangle. Wrap in plastic; chill at least 1 hour and up to 1 day.

2. Preheat oven to 425 degrees Fahrenheit. Line baking sheet with parchment. Roll out crust on floured surface to 12x8-inch rectangle. Cut into 8 equal rectangles. Transfer to prepared sheet, spacing apart. Pierce crusts with fork, then brush with egg glaze. Bake until light golden, about 15 minutes. Carefully run long sharp knife under crusts. Cool on sheet. DO AHEAD Can be made 8 hours ahead. Let stand uncovered at room temperature.

Filling/

1. Mix 5 tablespoons butter and flour in small bowl until smooth. Melt 2 tablespoons butter with oil in large wide pot over medium-high heat. Add mushrooms, onion, celery, and carrots; saute until vegetables start to soften and brown, about 10 minutes. Add thyme and garlic; stir 3 minutes. Add wine; boil until almost evaporated, about 3 minutes.

2. Add 2 1/2 cups chicken broth; bring to simmer. Add butter-flour mixture, 1 tablespoon at a time; whisk until incorporated and mixture boils. Reduce heat; simmer until sauce thickens, stirring often, about 5 minutes. Stir in chicken, peas, cream, and parsley; bring to simmer. Season with salt and pepper. DO AHEAD Can be made 8 hours ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing, adding broth by 1/4 cupfuls if mixture is very thick.

3. Preheat oven to 425 degrees Fahrenheit. Transfer filling to 13x9x2-inch baking dish. Carefully place crusts atop filling. Bake until heated through, about 20 minutes. Let rest 5 minutes.

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