Chicken Pot Pie
Makes about 6 servings
Ingredients
- BROTH
- 1 (5-pound) whole chicken
- 8 large sprigs fresh parsley
- 4 stalks celery
- 4 carrots, halved
- 1 medium yellow onion, quartered
- FILLING
- 3 tablespoons unsalted butter
- 1 cup ½-inch cut fresh green beans
- 1 cup chopped carrot
- 1 cup fresh corn kernels
- ⅔ cup chopped yellow onion
- ⅔ cup chopped celery
- ¼ cup all-purpose flour
- ¼ cup heavy whipping cream
- 1 tablespoon chopped fresh parsley
- 2½ teaspoons kosher salt
- 2 teaspoons chopped fresh sage
- 2 teaspoons chopped fresh thyme
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- Pie Dough (recipe follows)
- 1 large egg
- 2 teaspoons water
- ¼ teaspoon kosher salt
Instructions
- For broth: Discard chicken giblets. In a stockpot, combine chicken, parsley sprigs, celery stalks, halved carrots, and quartered onion. Add water to cover by 1 inch. Bring to a gentle boil over medium-high heat. Reduce heat to medium, and simmer until an instant-read thermometer inserted in thickest portion of chicken registers 165°, about 1½ hours.
- Remove chicken from broth. Let stand until cool enough to handle. Remove meat, and coarsely chop. Discard skin and bones. Strain broth through a fine-mesh sieve into a bowl, discarding solids. Reserve 4 cups meat and 1¾ cups broth for pie. Reserve any remaining meat and broth for another use.
- Preheat oven to 400°.
- For filling: In a 10-inch cast-iron skillet, melt butter over medium heat. Add beans, chopped carrot, corn, chopped onion, and chopped celery. Cook, stirring occasionally, until softened, 10 to 12 minutes.
- Sprinkle flour over vegetable mixture; cook, stirring frequently, for 1 minute. Stir in reserved 1¾ cups broth and cream. Cook, stirring constantly, until mixture begins to thicken. Stir in reserved 4 cups chicken, parsley, salt, sage, thyme, garlic powder, and pepper. Remove from heat.
- On a lightly floured surface, roll Pie Dough into a 12-inch circle. Gently place over hot chicken mixture. Fold excess dough under, and crimp as desired.
- In a small bowl, whisk together egg and 2 teaspoons water. Brush egg wash onto dough. Sprinkle with salt. Place skillet on a baking sheet.
- Bake until crust is golden brown and filling is bubbling, about 30 minutes. Let stand for 10 minutes before serving.
Pie Dough
Makes 1 crust
Ingredients
- 1½ cups all-purpose flour
- 2 teaspoons sugar
- ¾ teaspoon kosher salt
- ½ cup cold unsalted butter, cubed
- 5 tablespoons ice water
Instructions
- In the work bowl of a food processor, pulse flour, sugar, and salt until combined. Add cold butter, and pulse until mixture is crumbly. With processor running, add 5 tablespoons ice water in a slow, steady stream just until dough comes together. (Mixture may look crumbly. It should be moist and hold together when pinched.)
- Turn out dough, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. Dough may be refrigerated for up to 3 days or frozen for up to 2 months.
Kitchen Tip: If you’re short on time, you can use 4 cups of chopped rotisserie chicken and 1¾ cups of unsalted chicken broth.
