Chicken Pot Pie - The World's Food
The World's Food
Yield: 8
Time: 3 hours
Hearty chicken and vegetable pie with homemade crusts. What's the trick? Poach the chicken to keep it tender and juicy.
Ingredients
3 skin-on chicken breasts32 ounces (4 cups) chicken broth
1 teaspoon thyme
2 bay leaves
1½ cups cubed carrots
1½ cups frozen green peas
1 cup cubed celery
½ cup (1 stick) butter
½ cup onion, chopped
½ cup all-purpose flour
2 teaspoons salt
½ teaspoon black pepper
1½ cups milk
3 cups bleached white flour
1 teaspoon salt
1 cup (2 sticks) unsalted butter, cold and cubed
¼ cup cold water + more as needed
Preparation
Directions for Filling:
Step 1
Preheat oven to 425 degrees F
Step 2
Heat a Dutch oven over medium-high heat, add 1 Tablespoon oil and crisp the skin of the chicken by cooking the chicken skin-down for 3-5 minutes
Step 3
Pour broth over chicken to cover, add 1 teaspoon thyme and 2 bay leaves
Step 4
Reduce heat to medium and heat until the broth reaches 175 F
Step 5
Reduce heat again to medium-low, partly cover pot and cook chicken in the 175 F broth for 10-15 minutes. This step will poach the chicken to keep it tender and juicy. Do not boil the broth.
Step 6
Turn off the heat completely and allow the chicken to remain in the broth for 15 minutes or until the internal temperature of the chicken reaches 155 F
Step 7
Remove chicken to a plate, cool for 10 minutes, discard skin and cut into cubes, then set aside
Step 8
Add carrots, peas, and celery to the broth in the Dutch oven
Step 9
Increase heat and bring to a gentle boil, cover and cook vegetables 15 minutes
Step 10
Discard bay leaves, then remove vegetables using a slotted spoon, place in a bowl and set aside
Step 11
Strain broth into a second bowl and set aside
Step 12
Using medium-high heat, sauté onions in butter in the Dutch oven until they are soft and translucent, about 5 minutes
Step 13
Add flour, salt and pepper to onions, whisk well and cook for 3-5 minutes
Step 14
Slowly add broth and milk, whisking as needed, and bring to a gentle simmer
Step 15
Simmer sauce until thickened, about 10 minutes, then turn off heat
Step 16
Add chicken and vegetables to sauce, stir and cover pot until pie crusts are ready
Directions for Pie Crusts:
Step 1
Mix flour and salt in a stand mixer or food processor
Step 2
Add cold butter cubes and mix until flour reaches a small crumbly consistency
Step 3
Slowly add water until the dough reaches a soft, pliable consistency that can be rolled easily
Step 4
Divide dough in two and roll on a flat floured surface to form a top and bottom crust using a rolling pin and enough flour to prevent sticking
Step 5
Place bottom crust in pie plate and pour in chicken/sauce mixture
Step 6
Cover with top crust, cut away excess dough and seal edges. Add slits in the dough to allow steam to escape, if needed
Step 7
Bake at 425 F for 30-35 minutes, or until crust is golden brown
Step 8
Cool 10 minutes before serving
Step 1
Preheat oven to 425 degrees F
Step 2
Heat a Dutch oven over medium-high heat, add 1 Tablespoon oil and crisp the skin of the chicken by cooking the chicken skin-down for 3-5 minutes
Step 3
Pour broth over chicken to cover, add 1 teaspoon thyme and 2 bay leaves
Step 4
Reduce heat to medium and heat until the broth reaches 175 F
Step 5
Reduce heat again to medium-low, partly cover pot and cook chicken in the 175 F broth for 10-15 minutes. This step will poach the chicken to keep it tender and juicy. Do not boil the broth.
Step 6
Turn off the heat completely and allow the chicken to remain in the broth for 15 minutes or until the internal temperature of the chicken reaches 155 F
Step 7
Remove chicken to a plate, cool for 10 minutes, discard skin and cut into cubes, then set aside
Step 8
Add carrots, peas, and celery to the broth in the Dutch oven
Step 9
Increase heat and bring to a gentle boil, cover and cook vegetables 15 minutes
Step 10
Discard bay leaves, then remove vegetables using a slotted spoon, place in a bowl and set aside
Step 11
Strain broth into a second bowl and set aside
Step 12
Using medium-high heat, sauté onions in butter in the Dutch oven until they are soft and translucent, about 5 minutes
Step 13
Add flour, salt and pepper to onions, whisk well and cook for 3-5 minutes
Step 14
Slowly add broth and milk, whisking as needed, and bring to a gentle simmer
Step 15
Simmer sauce until thickened, about 10 minutes, then turn off heat
Step 16
Add chicken and vegetables to sauce, stir and cover pot until pie crusts are ready
Directions for Pie Crusts:
Step 1
Mix flour and salt in a stand mixer or food processor
Step 2
Add cold butter cubes and mix until flour reaches a small crumbly consistency
Step 3
Slowly add water until the dough reaches a soft, pliable consistency that can be rolled easily
Step 4
Divide dough in two and roll on a flat floured surface to form a top and bottom crust using a rolling pin and enough flour to prevent sticking
Step 5
Place bottom crust in pie plate and pour in chicken/sauce mixture
Step 6
Cover with top crust, cut away excess dough and seal edges. Add slits in the dough to allow steam to escape, if needed
Step 7
Bake at 425 F for 30-35 minutes, or until crust is golden brown
Step 8
Cool 10 minutes before serving
