Monday, January 17, 2011

Chicken Pot Pie

The other day I went ahead and bought a 25lbs bag of flour at Costco. I also bought some boneless skinless chicken thighs. I had been buying chicken breasts, but the thighs were so much less expensive... and then I cooked with them and discovered how much more flavor the thighs had, I'm very pleased that I bought them.

It's cold and damp where I am right now, and it felt about the right time for some good old fashioned comfort food.

I've never made Chicken Pot Pie before, and so I set out to make one. I started with the 1896 Boston Cooking-School Cookbook, the plain paste recipe, to be specific.  Then I just sort of thought about what is normally in chicken pot pie and went from there.


The Lazy Wife's Chicken Pot Pie

Pie Crust:
1 1/2 cup flour
1/2 cup butter, cut in cubes
2 Tbsp vodka
2 Tbsp cold water

My crust ended up being a little thin, but very flaky and delicious, next time I'd probably double the pastry recipe, then again, I did end up making two pies. 

Put flour in a medium bowl and cut in the butter cubes.  Add vodka and water until you can form a smooth ball (sometimes it requires a little more vodka or water if your flour is dry).  Place the smooth ball in plastic wrap and chill for about 15min.  Preheat the oven to 350 degrees, roll out the chilled dough on a lightly floured surface, and place in pie pan.  Cover with wax paper and pie weights (I use beans).  Prebake for about 10 min with the weights, then remove them and bake another 5-10min until it just starts to get a light brown color.  Remove from oven and fill with chicken filling.
Pie filling:
1-2 Tbsp olive oil
1 onion, chopped
8-10 cloves garlic, minced
3 boneless skinless chicken thighs, cubed
1/2 cup frozen corn
1/2 cup frozen peas
1/2 cup mixed vegetables (I like the "hodgepodge"  mix from Trader Joes)
1 carrot, chopped
1 can condensed potato soup
1 Tbsp Herbed Poultry (from my spice rack, I think it's Sage, Rosemary, Thyme and Marjoram)
1 tsp Worcestershire sauce
1 Tbsp flour
1 Tbsp butter
Salt & Pepper
In a medium pot, saute the onion and garlic in olive oil, on low heat, until soft.  Add herbs, salt and pepper (about 1 tsp of each), add chicken and continue cooking, turn up to medium heat, stirring occasionally.  When the chicken is cooked, add vegetables and soup (as well as 1 can of water).  Stir until all ingredients are combined.  Add flour and butter and stir until incorporated.  Cook down to thicken.

When the pie crusts are ready (prebaked/just starting to brown, you can use scraps of pie crust to put on top for a cute decoration, bake them with the crusts but on a separate baking sheet) add the chicken filling to the pie shells and bake at 350 for 20min until the crusts are brown and the filling is bubbling.

Take out of oven and serve.


Well, that's about it for the recipe.  It tastes pretty darn awesome (the Husband even went back for seconds, despite the pie containing peas).  Chicken breast would obviously work as well, but I really do think the thighs have better flavor.

Also, I'm working on a pair of socks now... but I'll post about those later, when I have pictures and such.  That's all for now!

No comments:

Post a Comment