Ep. 32 | Chicken Pot Pie

Chicken Pot Pie

Ingredients:

For the Cheddar Thyme Pie Crust:

• 2 cups (250 grams) all-purpose flour
• 3/4 teaspoon (3.75 grams) salt
• 3/4 tablespoon (9.4 grams) sugar (optional)
• 3/4 cup (1.5 sticks or 170 grams) cold unsalted butter, cubed
• 3/4 cup (85 grams) sharp cheddar cheese, finely grated
• 3/4 tablespoon (2.85 grams) fresh thyme leaves, finely chopped
• 6-8 tablespoons (90-120 ml) ice water

For the Chicken Pot Pie Filling:

• 1.5 lbs (680 grams) boneless skinless chicken breast, cut into pieces
• 1 cup (225 grams) diced peeled potatoes
• 3/4 cup (109.4 grams) sliced carrots
• 1/4 cup (32 grams) sliced celery
• 1/4 cup (32 grams) chopped yellow onion
• 1/2 cup (75 grams) frozen peas
• 1/2 cup (87.5 grams) frozen corn
• 1/2 tablespoon fresh parsley, minced
• 1/2 teaspoon dried basil
• 1/4 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 1/2 tablespoon (7.5 ml) olive oil
• 1/2 cup (113 grams) butter
• 3 tablespoons all-purpose flour
• 1/4 cup (60 ml) heavy cream
• 1 cup chicken broth
• 3/4 cup (180 ml) whole milk

Method:

Cheddar Thyme Pie Crust:

1. In a large bowl, mix together the flour, salt, and sugar (if using).
2. Cut in the cold butter until the mixture resembles coarse crumbs.
3. Stir in the grated cheddar cheese and thyme leaves.
4. Gradually add ice water, a tablespoon at a time, until the dough comes together.
5. Divide the dough into two equal portions, shape each into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
6. Roll out each disc to fit your pie plate for the bottom crust and to cover the filling for the top crust.

Chicken Filling:

1. Lightly sear 1.5 lbs chicken pieces in 1/2 tablespoon olive oil in a skillet over medium-high heat just until browned. Remove from the skillet and set aside.
2. In the same skillet, add more olive oil if needed, and cook 3/4 cup sliced carrots, 1/4 cup sliced celery, and 1/4 cup chopped onion with 1/2 teaspoon dried basil, 1/4 teaspoon garlic powder, 1/2 teaspoon dried thyme, salt, and pepper.
3. Melt 1/2 cup butter into the vegetables. Once melted, stir in 3 tablespoons flour.
4. Gradually add 1/4 cup heavy cream and 1 cup chicken broth, followed by 3/4 cup milk. Bring to a simmer, stirring continuously, until the mixture thickens.
5. Return the chicken to the skillet, along with 1/2 cup each frozen peas and corn, and 1/2 tablespoon fresh parsley. Cook until the chicken is fully cooked through. Remove from heat.

Pie Assembly:

1. Preheat your oven to 425°F (220°C).
2. Roll out half of the cheddar thyme crust and place it into a 9-inch pie plate. Pre-bake the crust for 10 minutes, then brush with beaten egg white to prevent sogginess.
3. Pour the hot chicken filling into the pre-baked crust.
4. Roll out the remaining dough, place it over the filling, seal and flute the edges, and cut slits in the top.
5. Bake for 35-40 minutes or until the crust is golden brown. Allow to cool for 15 minutes before serving.