Chicken Pot Pie

 Chicken Pot Pie 

1st Attempt

(F 041221-01)

Notes:

Really great flavor, and not a bad looking pie for my 1st attempt.  The top crust turned out nice and flaky, the bottom crust was soggy.  Need to do some research on how to keep bottom crust from getting soggy.  I baked the pie on a baking pan on a shelf 1 up from the bottom.  The bottom shelf was all the down, with the pizza stones.  Could the stones have stopped the bottom crust from setting?  Next time I will remove the pizza stones and place the pie on the bottom rack all the way down.  

Remember to start mixing the dough in the cuisinart food processor.  The Ninja has plastic blades which can not cut the butter into the flour.  

The pie filling was a tiny bit soupy, but not real bad.  Only let it set for 30 minutes before cutting instead of the suggested 45 minutes.  Could the extra 15 minutes have helped the filling firm up?  Next time I might try and cut back on the chicken broth from 2 ¼  cups to only 2 cups.  

Dough Ingredients:

300g  AP Flour 

90g  Sour Cream

9g Kosher Salt

12 tbsp Unsalted Butter (cubed ½” pieces, chilled)

1 Large Egg

Filling Ingredients:

3 cups of cubed or shredded  Chicken (Rotisserie, Grilled etc.)

4 tbsp of unsalted butter

1 cup (fine) chopped onion

1 cup cubed potato’s (¼”’ cubes)

½ cup thinly sliced baby carrots 

¾ tsp Salt

¾ tsp Black Pepper

¼ tsp Dried Thyme

45g AP Flour

2¼ cups Chicken Broth

½ cup whole milk

½ cup frozen peas

1 egg, beaten   

Dough Instructions:

Combine sour cream and beaten egg in a small bowl.

 

Combine Salt and Flour in the food processor.  

Add butter, pulse 10x; add half of the egg/sour cream mixture and pulse 5x.  

   

Add remaining sour cream mixture and pulse 10x, until dough just starts to come together.

   

Lightly flour your work surface, remove dough from the processor and knead just enough to bring everything together.  

    

Weigh the dough and divide into 2 even pieces.  Shape into round discs (this will make rolling into a circular pattern a lot easier).

   

Wrap dough with plastic film and refrigerate for at least 1 hour.  Dough can be made a day or two ahead of time.  

When dough is well chilled, roll out into 2 12” discs; one for the bottom crust and one for the top.  Using the rolling pin gently place the bottom crust into the pie plate and shape it to fit.  Be careful not to stretch the dough, this will cause it to shrink back when baking.  Place the top crust onto a baking pan lined with parchment paper.  Cover both crusts with plastic wrap and return to the refrigerator until you are ready to make your pie.

Filling Instructions:

Debone your chicken if you are using rotisserie or shred it if you are using boneless chicken. 

 

Prep all of your vegetables and measure all of your ingredients, both dry and liquid.  Do not measure pees at this time, or if you do return them to the freezer until you are ready for them, they will help cool down the mixture before adding it to the crust.

In a large saucepan, melt 4 tbls of butter.  Add onions, carrots, salt and pepper.  Cook for about 6 minutes, you want your vegetables soft but not brown.  

Add flour, stir and cook around 2 minutes; just until you get a nice golden color.

Add chicken broth and (milk or ½ and ½), and increase heat to bring mixture up to a boil.  When mixture begins to boil add potatoes and thyme and reduce heat and simmer for about 8 minutes or until the potatoes are cooked.

 

Once the potatoes are done, turn off heat and add the chicken and frozen peas.

Allow to cool for a few minutes, then add filling to the pie crust. When all the filling is in, add the top layer of pie crust and pinch the edges together.  

 

Make 4 slits on the top of the pie and brush on egg wash.  Then move pie onto a rimmed baking sheet.

 

Place pie on the lowest rack of preheated 450℉ oven and bake for 18 minutes.  Rotate the baking sheet and lower temp. to 375℉ and bake for an additional 15 minutes.  Allow the pie to cool for 45 minutes before slicing.