Tuesday, February 23, 2010

Chicken Pot Pie

The pie is in the oven and my house smells like baking cheese cake, pie pastry and comforting roasting chicken and vegetables.
The last time I made Lucindas Chicken Pot Pockets I had wanted to make a few changes. I did and I think she'd approve. I made an actual pie rather than pockets because I had less time to work with. I almost doubled the amount of veggies and added peas. And this time, I had chicken stock and shredded chicken left over in the freezer from when I made stock for Siri's Italian Wedding Soup. This cream cheese pastry literally took me 7 minutes to make. While the dough chilled in the fridge for 1/2 an hour I cut the veggies and made the filling. Super quick and super healthy.

Cream Cheese Pastry:
8T. unsalted butter at room temperature
4 ounces cream cheese at room temperature
1/4 cup heavy cream
1 1/2 cups all-purpose flour
1/2 t. coarse salt

-Mix butter, cream cheese and cream in a food processor, with a mixer or by hand with a fork.
-Add flour and salt. Mix until combined and dough just holds together in a ball.
-Divide into 2. Flatten into disks and warp in plastic.
-Refridgerate for at least 30 minutes. Or overnight. If chilled overnight, take out 15 minutes before ready to use.

Filling: (Adapted Version)
3 T. butter
1/2 chopped onion
1/2 cup cup chopped celery
2 chopped carrot
1/4 cup frozen peas
1/2 t. coarse salt
Fresh ground pepper to taste
2 1/2 T. all-purpose flour
1 1/2 cups chicken broth
1 heaping cup of shredded chicken
1/4 cup grated parmesan cheese
1 large egg, for egg wash

-Melt butter in a hot skillet and add onion, celery and carrot. Saute over medium heat for 2-3 minutes. Stir in the salt and flour and cook for 1 minute more. Add chicken broth and stir until thickened, about 2 minutes. Add chicken and cheese. Cool in fridge while you roll dough.
-Preheat oven 375.
-Roll out dough, lay half in a 9 inch pie plate, fill with filling, top with rest of rolled out dough, curl edges of top piece under edges of bottom piece.
-Crimp edges with fork. Chill for a few minutes.
-Cut 3 slices in top of dough so steam will escape during cooking process.
-When ready to bake, beat the egg with 1 T. water. Brush top of pie.
-Bake at 375 for 35 to 45 minutes or until crust is golden and juices are bubbling.
-Let cool for 15 minutes before cutting.
-Serve with mashed potatoes or green salad or steamed green beans. Or put greens beans right in the pie!! The more veggies the better.

Source: Adapted from "Mad Hungry" Lucinda Scala Quinn
Photos: Shawn Campbell


  1. I'm sorry, did you say you MADE stock for the wedding soup? Now I feel lazy.

  2. The pot pie looks so GOOD! Nice job making stock :) You know I love me a good homemade stock :) As always love the blog Ashleigh.

  3. No, don't feel lazy. Lucinda taught me an easy way. Just bring a whole chicken to a boil then simmer for 50 minutes. Reduce liquid by half.

    Way less gross than boiling a carcass and stuff. Then you have shredded chicken to work with too. I probably had a nap while it was simmering.

    Thanks Andrea. You're a sweetheart.

  4. Oh I haven't had chicken pot pie in so long! Your pot pie looks so beautiful! I want some! :)

  5. ** OOOOOO looks soooooooo wonderful !! ****

  6. This pie is beautiful. And looks absolutely scrumptious. Me. Want.


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