Chicken Pot Pies

I recently purchased a photo cookbook titled Cook Visualize the Perfect Plate. It has now become my favorite cookbook-slash-coffee table book in the house. What I like about the book is it gives you step-by-step photographs of each recipe, guiding your cooking experience to near perfection of what to expect in each step. It’s a dilemma I encounter sometimes with photo-absent recipes when you have no idea of you are doing the steps correctly.

This is the first recipe I tried from the book. It came out perfect and delicious. The only non-perfect aspect of my chicken pot pie were my dough crimps. Have to practice on that. But oh, I was just so happy to successfully cook anything with pie crust from scratch. 😀

Serves 2.

Ingredients

  • 1 tbsp olive oil
  • 1 1/2 cups sliced white button mushrooms
  • 1/2 large onion, finely chopped
  • 3 carrots, sliced
  • 2 celery stalks, sliced
  • 2 cups cold chicken stock
  • 3 tbsps butter
  • 1/4 cup all-purpose flour, plus extra for dusting
  • 1 pound skinless, boness chicken breasts, cut into 1-inch cubes
  • 1/2 cup frozen peas
  • 1/2 tsp chopped fresh thyme
  • 1 sheet of store-bought rolled dough pie crusts
  • 1 egg, lightly beaten
  • salt and pepper

Directions

  1. Preheat oven to 400° F.
  2. Heat the oil in a large saucepan. Add the mushrooms and onion and cook over medium heat. Stir frequently for 8 minutes until golden.
  3. Add the carrots, celery, and half the stock into the pot. Bring to a boil. Reduce the heat to low and simmer for 12-15 minutes until the vegetables are almost tender.
  4. While the pot is simmering, melt the butter in another large saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 4 minutes. Gradually whisk in the remaining stock. Reduce the heat to medium-low and simmer, stirring, until thick.
  5. Stir the flour mixture into the vegetable mixture. Add the chicken peas, and thyme.
  6. Simmer everything continuously for 5 minutes. Taste and adjust the seasoning, adding salt and pepper, if needed. Divide the mixture among large ramekins (individual ceramic dishes). For this recipe, we used 2 ramekins.
  7. Roll out the dough on a floured surface and cut out 2 circles, each 1 inch larger than the diameter of the ramekins.
  8. Place the pie dough circles on top of the filling, then crimp the edges. Cut a small cross in the center of each circle.
  9. Put the ramekins on a baking sheet and brush the tops with beaten egg.
  10. Bake in the preheated oven for 35-40 minutes, until golden brown and bubbling.
  11. Let stand for 15 minutes before serving.

How about you, what is your Chicken Pot Pie recipe? Do share!

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