Wednesday, October 29, 2014

In the Kitchen with Jason (and David): Chicken Potpie


I like me some good potpie, and this recipe made some good potpie. There was a small issue of taking about 4 hours to make. I also had a small issue with having about double the quantity of filling as my potpie could hold.

Ingredients for pie crust
  • 2 1/2 cups flour
  • 1 tsp salt
  • pinch of sugar
  • 1/2 lb butter (2 sticks)

Ingredients for cooking the chicken
  • 1 large onion, coarsely chopped
  • 2 cups carrots, coarsely chopped
  • 1 leek, coarsely chopped
  • 1 Tbsp EVOO
  • 3-pound whole chicken
    • I didn't have a whole chicken so I just used two(ish) pounds of chicken breasts
  • 4 celery stalks, coarsely chopped
  • 1 tsp thyme
  • 1 cup dry white wine
  • 1 Tbsp salt
  • 1 tsp whole peppercorns
  • 1 Tbsp tomato paste
Ingredients for making the pie filling
  • 1 Tbsp EVOO
  • 1 cup carrots, sliced
  • 2 small onions, chopped
  • 1 1/4 cups mushrooms, chopped
  • 2 cups peas, frozen or thawed
  • 2 tsp salt
  • 1 tsp black pepper
  • 1/4 lb butter (1 stick)
  • 3/4 cup flour
  • 1 tsp thyme
  • 1 tsp rosemary
  • 1 large egg, beaten
Directions to make dough
  • Whisk together the flour, salt, and sugar in a bowl.
  • Using a pastry blade cut the butter into the four mixture until it looks like a coarse meal.
  • Add 1/4 cup of ice water 1 Tbsp at a time until the dough just holds together, mixing with a fork as you do so.
    • You may need to add additional water to get the dough correct, I used about 6 Tbsp when I made this recipe
  • Divide the dough into 2 equal sized balls, wrap them in plastic wrap and place them in your refrigerator.
Directions to make the chicken
  • Preheat your oven to 400 degrees.
  • In a bowl, mix the onion, carrots, and leek with the EVOO.
  • Put the veggies on a foil-lined baking sheet and bake for 30 minutes.
  • Put the now cooked veggies in a Dutch oven along with the chicken, celery, thyme, white wine, salt, and peppercorns.
  • Add 8 cups of water and bring to a boil over high heat.
  • Reduce the heat to low, cover, and cook for an hour.
  • Remove the chicken from the pot and set aside until cool.
  • Strain the broth and discard the solids.
    • The carrots are actually quite yummy, if you like mushy carrots, and make a great snack.
  • Stir the tomato paste into the remaining broth and cook over medium heat for about 40 minutes.
  • When the chicken is cool enough to handle, remove the meat from the bones and shred the meat.
    • Or if you were like me and used skinless, boneless, breasts then just shred it.
Directions to finish it off
  • In a large skillet, heat the EVOO over medium high heat.
  • Add the carrots and onions and cook until they begin to soften.
    • This is about 8 minutes.
  • Add the mushrooms and cook for 2 more minutes.
  • Add the pees, salt, and pepper and cook for another 2 minutes.
  • Transfer the vegetables to a bowl.
  • Using the same skillet, melt the butter, but this time lower the heat to medium.
  • Whisk in the four and cook for about 10 minutes.
    • You are going to want to whisk constantly at this step.
  • Whisk in thyme, rosemary, shredded chicken, vegetables, and broth.
  • Cook for another 10ish minutes.
  • While cooking remove the dough from the refrigerator.
  • On a lightly floured surface flatten a dough ball with a rolling pin.
  • Roll it out so that the crust will fit easily into a 9 or 10 inch pie pan with a little left over.
    • This is about 14 inches across.
  • Transfer the crust from the counter to the pie pan.
  • Transfer the filling into the crust.
    • If you are like me you will end up with a lot of extra filling. I just kept it warm and served it on the side with the potpie later as I like me some filling, and big pot pies sort of fall apart if you serve them when they are fresh from the oven (so no one could really tell that I added extra).
  • Roll out the other dough ball into a 13 inch round.
    • Make sure that your flowered surface is still flowered when doing this.
  • Transfer the second crust on top of the filling.
  • Cut off most of the excess crust around the outside of the pie pan leaving about 1/2 an inch of excess to make the crust edge.
  • Roll under the excess crust and crimp with your fingers.
  • Cut a couple of slits in the top crust, and place the pot pie on a baking sheet.
  • Put the potpie in the oven for 45 minutes.
  • Remove the potpie to a wire rack and let sit for at least 5 minutes.
And that in a nutshell is how to make a very yummy potpie. The day I made it I was in the kitchen for 5 hours, but I did make an apple crisp as well so if this is all you make, it probably will not take you that long.

Please enjoy!

-Chef Jason

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