This is a recipe that needs little introduction or explanation. It’s officially December, officially cold, and chicken pot pie is is the official comfort food for such things. Some chicken pot pie recipes call for a whole roasted or poached chicken and homemade chicken broth but we simplified things so that the recipe would not take the entire weekend and would be approachable for any pot pie enthusiast. We freshened up our pot pies with chives and mushrooms and made them in ramekins to give this homespun dish a bit of class. Nathan wanted to somehow incorporate cheese…would that be pot pie sacrilege? Tell us what you think and if you would like to see a cheesy pot pie recipe featured in a future Rampant Cuisine posting!
I was very skeptical when I purchased this Chardonnay because it was, well, $4.99. I love inexpensive wines but this seemed a little too cheap to be very good. The description on the bottle seemed to hit all the notes I was looking for, however, so I decided to give it a shot. I’m so glad I did because I loved this wine (especially for the price!) It was just creamy enough to complement the pot pie but also brought hints of citrus and pear that were a great contrast. I wish I had bought more than one bottle…this wine is a winner in my book!
I knew right away when we decided to make chicken pot pie that a Farmhouse Ale or Saison style beer would be a perfect pairing. Katryn and I stopped by a new beer and wine shop out in the ‘burbs that had entirely too many choices (if such a thing is possible) but I finally settled on this farmhouse ale. It delivered everything you would expect from this style: fresh and grassy hop flavors mixed with citrusy and grapefruit yeast flavors delivered in a highly carbonated fashion. While the beer keeps it light and refreshing, cutting through the rich flavors of the pot pie, it still packs a punch at 8% alcohol. Do yourself a favor and pick this one up if you see it… you won’t be disappointed, I promise!
Chicken Pot Pie
(enough for 4 ramekins)
For the crust:
1 ¼ cups all-purpose flour
½ tsp. salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons (or more) ice water
1 egg, whisked (for glaze)
For the filling:
1.5 lbs. boneless, skinless chicken breasts
1 cup carrots, diced
1 cup celery, diced
1 cup frozen peas
⅓ cup butter
2 medium size yellow onions, chopped
4 cloves garlic, crushed
⅓ cup flour
¼ cup heavy cream
1.5 cups low sodium chicken broth (or homemade)
½ cup mushrooms, chopped
¼ cup chives, chopped
For the crust:
1. Blend flour and salt in processor. Add butter and pulse, until mixture resembles coarse meal.
2. Add 3 tablespoons ice water; blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
3. Gather dough into ball; flatten into rectangle. Wrap in plastic; chill at least 1 hour and up to 1 day.
For the pot pie:
1. Preheat oven to 375 degrees F.
2. In a heavy saucepan or dutch oven, combine chicken, carrots, peas, and celery. Add chicken broth to cover and bring to a boil.
3. When the broth has just reached a boil reduce the heat to medium low and simmer for 15 minutes or until the carrots and celery are just tender, remove from heat, drain the broth into a separate container and pour the chicken/vegetable mixture into a bowl.
4. In the same saucepan over medium heat, cook onions and garlic in butter until soft and translucent. Stir in flour, salt, and pepper. Slowly stir in 1 ¾ cups of the reserved chicken broth and cream. Simmer over medium-low heat until thick. Remove from heat. Pour the chicken/vegetable mixture into the broth mixture and add mushrooms and chives. Stir well and add salt and pepper to taste.
5. Flour a large surface and roll the pastry dough to about a ¼ inch thickness. Place a ramekin upside down on the dough and cut a circle about a ½ inch bigger than the circumference of the ramekin. Repeat this process three more times. Lightly grease each ramekin including the outer edge. Fill the ramekins with the chicken mixture and place a circle of dough over each ramekin making sure to press the sides in to seal. Brush the dough with egg wash and make 3 slits in the top. Place the ramekins on a baking sheet and bake for approximately 50 minutes, or until the top is golden brown and the filling is bubbling hot.