Mastering the Art of Chicken Pot Pie

What is it about this dinnertime classic that evokes the gastronomic senses?

Is it the combination of the gravy-coated chicken paired with tender vegetables and golden flakey crust that makes you go weak in the knees? Is it the nostalgia you feel as you remember your mom pulling it out of the oven for Sunday dinner, filling the house with buttery scents?

The concept is so simple – cubed chicken, some diced vegetables, a rich cream sauce, pie crust – and yet a perfect execution depends upon mastering the most basic culinary techniques.

The secret is in roasting the chicken and making the pie dough from scratch. Roasting your chicken with herbs and garlic will keep it very moist and infuse the entire dish with a layer of flavor that you wouldn’t get by baking or grilling. Making the crust yourself might seem scary, but it’s actually really easy with a little help from a food processor.

With just a few extra steps you’ll have the most amazing homemade pie waiting for you and your guests to devour. 

Serves 6 to 8

Ingredients:

4 chicken breasts, bone-in, skin-on
3 tablespoons olive oil
4 cups chicken stock
12 tablespoons butter
1 yellow onion, chopped
¾ cup all-purpose flour
1 cup heavy cream
2 cups carrots, cut into bite sizes
1 (10-ounce) package frozen peas
1 cup frozen small whole onions
4 sprigs thyme, leaves removed
1 egg beaten with 1 tablespoon of water, for egg wash
Salt and pepper 

For the pastry:

2½ cups all-purpose flour
1 teaspoon kosher salt
2 sticks butter, cold and cut into cubes
¼ cup cup ice cold water 

Directions:

Preheat the oven to 425 degrees.

Place the chicken breasts on a baking sheet and rub with olive oil – even under the skin. Sprinkle generously with salt and pepper. Place one thyme sprig under the skin of each chicken breast. Roast for 35 to 40 minutes, or until cooked through. When cooled, cut meat into cubes and discard skin.

Meanwhile, mix the flour and salt together in a food processor fitted with a metal blade. Add butter and pulse 10 times, or until the dough is the size of peas. With the motor running, add ice water. Process only enough to moisten the dough and have it just come together. Knead dough into a ball, wrap in plastic wrap and allow it to rest in the refrigerator for 30 minutes.

In a large saucepan, heat butter over medium heat. Sauté onions and carrots for 10 minutes. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Whisk in chicken stock and heavy cream. Season with salt and pepper. Once mixture has thickened, add cubed chicken, peas and onions.

Preheat the oven to 375 degrees.

Place filling in 2-quart dish. Roll out dough to ¼-inch thickness on floured surface. Brush the outside edges of bowl with egg wash and place the dough on top. Crimp the dough to fold over the side, pressing it to make it stick. Trim off any excess. Brush the dough with egg wash and make an X mark on top with a knife. Sprinkle generously with salt and pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.