Yummy Stuff: Chicken Pot Pie

Just last week, we found ourselves with some leftover baked chicken and not a lot of inspiration for meals. But in the freezer, peas. In our garden: carrots. In our fridge: chicken stock, heavy cream, celery, and plenty of butter. So… the decision was easy: chicken pot pie. Though I never follow an exact recipe, the crust is the key (thank you, Lilly– who, I might add, just had a beautiful baby girl!), and here is the gist. It turned out soooooo yummy!

Chicken Pot Pie

• 1 1/2 to 2 cups baked chicken, cubed or shredded
• 1 cup chicken stock
• 1/2 to 3/4 cup heavy cream
• 1 tsp thyme
• 1 Tbsp butter
• 1/2 sweet onion
• 1 cup frozen petite peas
• 2 large carrots, diced
• 2 celery stalks, diced
• salt & pepper to taste

The Most Perfect Pie Crust (by Mark Bittman) – borrowed from Mama Smith after drooling over her strawberry rhubarb pie… it truly is the most perfect crust, and I will be making my own from now on, thank-you-very-much!

• 2 1/4 cups all purpose flour
• 1 tsp salt
• 2 sticks cold unsalted butter cut into tbsp slices
• 6 – 8 Tbsp ice cold water

Preheat oven to 400. Combine the dry ingredients with a whisk in a large bowl. Add the butter and cut with a pastry cutter (or pulse in the food processor) until the mixture resembles coarse cornmeal (varying sized lumps- don’t overwork it). Add the water and gather together with a wooden spoon. Gather the dough together with hands and divide into two portions (one for the top, the other for the bottom). flatten each ball into a disc, cover with plastic wrap, and refrigerate for at least 30 minutes.

Roll out dough between plastic wrap on a lightly floured surface to contain the stickiness. When the dough is about 10″ across, transfer to pie plate. Poke holes in the bottom crust and cover with foil and pie weights (or beans) to blind bake in the oven for 15 minutes at 400.

While crust is baking, heat 1 Tbsp butter in a saucepan. Sauté onions, celery, and carrots until tender. Add chicken stock and cream and bring to a simmer. Add chicken, thyme, and peas and simmer until sauce is slightly reduced. Add 1 Tbsp flour to thicken if you prefer.

Once sauce is thick, turn off heat. Pour filling into blind-baked crust and cover with the top (unbaked) crust. Carefully pinch corners together, then cut 3 slashes in top to vent steam while pot pie is baking. Place pie pan on a tray to catch any juices and reduce oven temp to 350. Bake pot pie for 45 minutes until top crust is light golden brown. P.s.- Feel free to switch out veggies: add potatoes or mushrooms, different herbs that you love. The greatest thing about pot pie is that you can adapt it however you like. Let me know your favorites!