Food Hero


Now in Love With: Chicken Pot Pie by Rachelle
September 18, 2008, 3:27 pm
Filed under: Main Dish, Rachelle Mee-Chapman, takes some time to fix | Tags: , ,


submitted by: rachelle

I hate to say it, but here in Copenhagen it’s almost time for mittens. (I know, yikes!) On the plus side that means it’s time to curl up with warm, creamy comfort food. Our current favorite? Chicken Pot Pie with rosemary and veggies and a rich biscuit topping. This makes a big oval casserole (small casserole shown in pic.) If I have extra sauce, I freeze it for a smaller pie the second time around.

The crust and sauce for this recipe are from Chicken and Vegetable Pot Pie with Cream Cheese Crust, by Bon App├ętit . The filling is my own based on my memory of grandma’s pot pie (minus the Campbells Cream of Chicken soup!)

The Crust
2 1/2 cups all purpose flour
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into pieces, room temperature
1 8-ounce package cream cheese, cut into pieces, room temperature

Mix flour and salt. Add in butter and cream cheese. Form into a log, wrap in plastic wrap and chill while you make the rest of the dish. When it’s time, roll out on floured surface until it’s large enough to cover your oval casserole with a good 3/4 inch overlap hanging over the edges of the pan. (When we have extra dough, I roll it out, spread it with butter and cinnamon sugar, roll it back up into a log and slice it for cream cheese cinnamon rolls.)

Filling
2 large chicken breasts (or equivalent amount of any kind of boneless, skinless chicken)
1/2 T dry rosemary
salt and pepper
two cups or so of frozen green beans snapped into prefered-sized pieces
one cup or so frozen peas
5 carrotts, peeled and diced
(you can also add diced onions and sliced mushrooms if your family will eat ’em)

Rub chicken with salt, pepper, and dry rosemary and roast at 350 until juices run clear. While that’s cooking, par-boil carrotts in a pan of hot water until crisp-tender (or zap in the microwave.) Add green beans and peas to simmering water with the carrotts until they are defrosted and just a little cooked. If the chicken’s done now, take it out and cool slightly. Dice. Combine all in a bowl.

Sauce
1/2 cup (1 stick) unsalted butter
1/2 cup plus 2 tablespoons all purpose flour
1 cup milk
1/4 cup heavy cream
3 cups chicken stock (organic boxed stock, or homemade. don’t use bullion cubes.)

Melt butter in large saucepan over medium heat. Add flour; whisk 2 minutes. Gradually whisk in 3 cups stock, then milk; bring to boil. Season sauce with salt and pepper. Use about 3c of sauce and stir into the chicken and vegetable mixture.

Assembly
Pour filling into the casserol. Roll out the dough as described above and press to seal along the edges of the casserole dish. Prick dough several times or cut small slits to allow steam to vent. Cook at 350 for about 45 mintues or until crust is browned and steam is escaping through the vents. If the crust is browning too quickly, cover with tin foil until the filling is steaming and/or bubbling up a bit. Have Yum!