Chicken Pot Pie
When pie becomes a full meal, it is heart-breakingly beautiful and feels like a hug from your grandmother.
Pot pie is no small undertaking, unless you cheat a little bit. If you want to wow your people with a weeknight pie, you might want to opt for a pre-made crust - or make some ahead on the weekend. The filling also requires some time, but it can be done very passively, as you’re essentially making homemade chicken stock and thickening it with butter, flour, and eggs. Pot pie is also versatile. Swap out any of the vegetables for what you have on hand - celery is great, as is fennel. You can use any root vegetables in place of carrots, like a potato or a radish. Steamed asparagus could also make a nice addition in place of the peas! Make it your own, and bask in the giving and receiving of pie with the ones you love. Bon appetit!
Chicken Pot Pie
Homemade pie requires some precision, but it can also be very forgiving. There is no such thing as perfection, but a few simple tricks can turn you into a regular pie-maker.
Ingredients
2 basic pie crusts (see recipe here)
1 egg
1 tbsp cream or whole milk
sesame seeds, flaky salt, and black pepper
1 cooked chicken, breasts removed; a leftover rotisserie chicken is perfect for this (use the breasts for sandwiches or another recipe) or you could use two bone-in, skin-on leg quarters as an alternative.
3 large carrots, sliced into 1/4” thick coins
2 medium yellow onions, diced
1/2 tsp salt
1/2 tsp cracked black pepper
1/2 tsp ground thyme (or 2 tbsp fresh)
1/2 tsp dried rosemary (or 2 tbsp fresh)
8-10 cups water (enough to cover the chicken)
2-3 dashes Worcestershire or soy sauce
6 oz. sliced portobello or button mushrooms
6-8 oz. fresh green peas (or thawed from frozen)
3 tbsp room temperature butter
3 tbsp flour
2 eggs
Tools you will need: clear plastic wrap, a rolling pin, a 9-inch diameter pie plate, and a pastry brush
Directions
Prepare the crusts according to the pie crust recipe. While the dough chills in the refrigerator, start the filling.
In a large pot, bring the chicken, carrots, onions, salt, pepper, thyme, and rosemary to a boil with enough water to submerge the chicken. Reduce to medium-low and simmer for 2 hours, until the chicken falls off the bone. In the meantime, roll out the dough.
Roll one chilled pie crust into a 13-inch diameter circle, 1/8-inch thick, on a well-floured surface. Transfer to a pie plate and gently press it into the corners. Trim excess dough and dock the crust (poke holes with a fork, about 1 inch spacing). Refrigerate the crust.
Taste the chicken cooking liquid and add salt and Worcestershire to taste. Turn off the stove and carefully remove the chicken parts to a plate to cool. Once cool, pick the meat from the bones. Add the meat back to the pot with the mushrooms and peas.
In a medium bowl, make a paste with the butter and flour. Add several tsp. of the cooking liquid, one at a time, thoroughly incorporating each until the paste is smooth and creamy. Whisk in two eggs and add the mixture back into the filling. Allow to cool completely and pour into the prepared pie crust.
Roll out the other half of the dough and lay on top of the filled pie. Trim excess dough, leaving about 1/4” overhang on all sides. Crimp the edges of the two crusts together and use a small knife to cut vents into the top crust.
Whisk the remaining egg and cream in a small bowl and brush onto the surface of the pie. Sprinkle with sesame, salt, and pepper.
Bake at 425° F for up to an hour, until the crust is a deep, golden brown. Intermittently brush more egg wash on the crust for a shiny finish. Allow the pie to cool for 30 min. to an hour before slicing.
