Years ago I asked my husband If he liked chicken pot pies. He promptly replied "Well, they are not my favorite. I remember, as a child, eating the frozen pies and they seemed rather salty and full of MSG." I quickly replied "Oh NO, homemade pies are completely different than frozen store bought pies" He, of course, loved it!
I just love the smell of pot pies in the oven. The entire house fills with the exquisite savory smell of chicken swirled with peas, carrots and onions mixed with the dainty aroma of the buttery pastry!! It's probably one of my favorite kitchen smells! There's a reason why it's called 'Comfort Food'!
Recently a friend that I've connected with through a non-profit that I volunteer for, PEP (Postpartum Education for Parents), tore her ACL. All her friends band together to create a 'Care Calendar' for her. A 'Care Calendar' is a way for friends and supporters to help bring meals or childcare for someone in need.
It's so helpful and important to have friends/community members that will come to the aid of those that need it. It takes a village to help raise kids regardless of a tragedy or not. To think of those that are injured or sorrowful and need companionship or help is beyond my comprehension.
Most of us (bloggers or not bloggers) have seen the tragedy with Jennie's tragic loss in Jennie's Kitchen. To be helpless and lost is unmanageable.
How better to help is to offer donations to Jennie's Fund, through Bloggers without Borders. Such an amazing cause and a great way to give back!
Immediately after signing up for my friends 'Care Calendar', I knew I had to make a comforting chicken pot pie. It's a family and kid pleaser!
Most like to skip on the homemade crust and buy store bought. Why?? It's the easiest to prepare and tastes beyond any store bought. Take the 5 minutes and make homemade crust, you won't regret it....promise!!
Chicken Pot Pie
Pot pie recipe adapted from Ina Garten
Butter crust by Epicurean Mom
Makes 5-6 6-inch pot pies
2 whole chicken breasts, bone-in and skin on (4 split)
3 1/2 tablespoons olive oil
Fresh ground pepper
4 cups chicken stock, homemade or store bought
2 teaspoons better then bouillon (chicken)
12 tablespoons unsalted butter
2 cups chopped yellow onion, about 1 large onion
3/4 cup unbleached all-purpose flour
1/4 cup heavy cream
2 cups course chopped carrots
2 cups sliced celery
1 (10 ounce) package frozen peas
1/4 cup chopped parsley
1 3/4 cups unbleached all-purpose flour
1 teaspoon salt
1 1/2 sticks cold unsalted butter, cut into cubes
1/3-1/4 cold water
1 egg and 1 tablespoon water (for egg wash)
Preheat oven to 350 degrees.
Place chicken breasts on a baking sheet drizzle with olive oil on both sides massage into chicken. Sprinkle with salt and pepper and bake for 30-40 minutes, until cooked through. Let cool then cut the chicken into large cubes.
In a saucepan heat the stock and bouillon, until almost boiling, simmer.
In a large dutch oven melt the butter over med-low heat, add the onions. Cook until soft and translucent, 7-10 minutes. Stir in the flour, continuously stirring until thickened. Pour the warm stock mixture into the dutch oven. Simmer over low heat until thickened, about 3 minutes. Stir in heavy cream, salt and pepper. Add the chicken, peas, celery, carrots and parsley. Mix until well combined and take off heat.
In a food processor, combine flour, salt, and cubed butter. Pulse until flour mixture looks mealy. While food processor is running pour cold water, in 1 tablespoon increments, until the dough just comes together. Be sure not too add too much water or the dough will be soggy.
Preheat oven to 375 degrees.
Pour the filling, evenly between ovenproof bowls.
Lightly flour sil pat, or any surface. Divide the crust into 5-6 pieces (depending on how many pot pies you need.) Roll out each piece into a 8-inch circle. Place each dough circle over filled bowl and crimp the sides and trim the edges.
Whisk the egg and 1 tablespoon water and brush on the top and edges of pot pies. Make 3 slits on the top and bake for 45 minutes-1 hour, until golden brown and the filling is bubbling.Jennie's Fund