Creamy Chicken Pot Pie
This flakey-crusted, creamy chicken pot pie fits the bill on a chilly night!

(serves 6)

Pastry Crust

  • 2 cups all-purpose flour  
  • 1 teaspoon kosher salt  
  • 1 teaspoon sugar
  •  teaspoon baking powder 
  •  cup vegetable shortening
  • 2½ tablespoons cold butter 
  •  cup ice water, strained of ice
  • 1 egg beaten with a tablespoon of water (for eggwash)
  • ½ teaspoon finely minced fresh rosemary leaves (optional) 
  • pinch of sea salt and coarse ground black pepper, to sprinkle

 Chicken Filling

  • 5 chicken breasts, bone-in and skin-on
  •  cup butter
  • 2 dried bay leaves
  • 1 garlic clove, pressed through garlic press
  • 1 cup carrots, small diced
  • 1 cup celery, small diced
  • 1½ cups sliced button mushrooms  
  • 1 cup yellow onions, small diced
  • 1 cup frozen green beans
  • ½ cup all-purpose flour 
  • 1¾ cups homemade chicken broth
  • ¼ cup white wine
  • 1 cup half & half
  • 1 teaspoon kosher salt
  • ¼ teaspoon coarse ground black pepper
  • ¼ teaspoon dried red chili flakes (optional)

1.  Make pastry:  Mix flour, rosemary, salt, sugar and baking powder in mixing bowl.  Add shortening and butter.  Use a pastry cutter to cut into flour and fats until the mixture resembles pea sized pieces.  Trickle in ¼ cup ice water and fold together gently with a rubber spatula or by hand, you may need more water as you mix (be very careful not to overmix, just enough so mixture is moistened and comes together.)  Turn dough out onto a floured board and knead a few times.  Roll into a ball and wrap dough in plastic, flattening to a disc about 1-inch thick, allowing to rest in the refrigerator for 30 to 60 minutes.

2.  Place chicken breasts and bay leaf in a pot and pour in enough water until just covered.  Boil 12 to 15 minutes, or until cooked through and juices run clear, not pink.  Transfer chicken to a large bowl, set aside to cool.  Add mushrooms to the same pot with the cooking water and boil for 2 to 3 minutes or until softened.  Transfer mushrooms to a separate bowl.  Set aside.  Discard bay leaves.  Reserve 1¾ cup liquids (to use as chicken broth in recipe).  

3.  When cool to touch, separate and discard the skin and bones from the chicken.  Cut chicken into bite sized cubes and set aside.

4.  Preheat oven to 400 degrees F.

5.  Saute garlic, onions, carrots and celery in butter for 10 minutes.

6.  Add flour to sautéed mixture, stirring constantly for 2 minutes.

7.  Combine broth, wine and half & half.  Gradually stir into vegetable mixture, using whisk to stir constantly while pouring until lumps (if any) are gone.

7.  Cook over medium heat, stirring constantly with a wooden spoon until thickened and bubbly.

8.  Stir in the cooked mushrooms, chicken and frozen green beans.  Then add salt, pepper and dried red chili flakes, to taste.

9.  Pour chicken filling into a 2 quart casserole dish.

10.  Roll dough out to ¼-inch thick round.

10.  Brush outside edges of casserole dish with egg wash, and carefully place rolled out dough on top.  Trim overhang dough to ½-inch larger than the top of the dish.  Press overhang dough firmly folding over the sides.  Brush dough with egg wash and cut 3 slits on top allowing steam to escape.  Sprinkle dough with a pinch of sea salt and coarse ground black pepper if desired.

11.  Place dish on baking sheet and bake for an hour, or until pastry is golden brown and filling is bubbling hot.

12.  Remove from oven, rest undisturbed for 5 minutes before serving.