Double-Crust Chicken Pot Pie
Apr. 28th, 2021 06:48 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
charisstomaDouble-Crust Chicken Pot Pie
PUBLISHED DECEMBER/JANUARY 2021 https://www.cookscountry.com/recipes/9319-double-crust-chicken-pot-pie
Patience is more than just a virtue. It’s also the key to a perfect pot pie.
SERVES6 to 8
SEASON 12Comfort Food Done Right
Homemade crust always tastes best, but it isn’t always easy to work with. Luckily, incorporating sour cream and egg into the dough made it remarkably malleable and easy to handle. Using rotisserie chicken streamlined the process of making the filling because it was already cooked and full of flavor and needed only to be shredded into the filling. Cutting the vegetables small allowed for the filling to be made in one pot in less than 20 minutes. We also found that letting the finished pie sit for 45 minutes before slicing it gave the filling time to set up.
http://sucresuko.blogspot.com/2017/09/double-crust-chicken-pot-pie.html
CRUST
1/2 cup sour cream, chilled
1 large egg, lightly beaten
2 1/2 cups (12 1/2 ounces) all-purpose flour
1 1/2 teaspoons Salt
12 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
FILLING
4 tablespoons unsalted butter
1 onion, chopped fine
2 carrots peeled and cut into 1/4-inch pieces (2/3 cup)
2 celery ribs, cut into 1/4-inch pieces (1/2 cup)
1/2 teaspoon Salt
1/2 teaspoon pepper
6 tablespoons all-purpose flour
2 1/4 cups chicken broth
1/2 cup half-and-half
1 small russet potato (6 ounces), peeled and cut into 1/4-inch pieces (1 cup)
1 teaspoon minced fresh thyme
1 (2 1/2-pound) rotisserie chicken, meat shredded into bite-size pieces (3 cups)
3/4 cup frozen peas
1 large egg, lightly beaten
FOR THE CRUST:
1. Combine sour cream and egg in bowl.
2. Process flour and salt in food processor until combined, about 3 seconds.
3. Add butter and pulse until only pea-size pieces remain, about 10 pulses.
4. Add half of sour cream mixture and pulse until combined, 5 pulses.
5. Add remaining sour cream mixture and pulse until dough begins to form, about 10 pulses.
6. Transfer mixture to lightly floured counter and knead briefly until dough comes together.
7. Divide dough in half and form each half into 4-inch disk.
8. Wrap disks tightly in plastic wrap and refrigerate for 1 hour. (Wrapped dough can be refrigerated for up to 2 days or frozen for up to 2 months.
--If frozen, let dough thaw completely on counter before rolling.)
9. Let chilled dough sit on counter to soften slightly, about 10 minutes, before rolling.
10. Roll 1 disk of dough into 12-inch circle on lightly floured counter.
11. Loosely roll dough around rolling pin and gently unroll it onto 9-inch pie plate, letting excess dough hang over edge.
12. Ease dough into plate by gently lifting edge of dough with your hand while pressing into plate bottom with your other hand.
13. Roll other disk of dough into 12-inch circle on lightly floured counter, then transfer to parchment paper–lined baking sheet; cover with plastic.
14. Refrigerate both doughs for 30 minutes.
FOR THE FILLING:
1. Meanwhile, adjust oven rack to lowest position and heat oven to 450 degrees.
2. Melt butter in large saucepan over medium heat.
3. Add onion, carrots, celery, salt, and pepper and cook until vegetables begin to soften, about 6 minutes. 4. Add flour and cook, stirring constantly, until golden, 1 to 2 minutes.
5. Slowly stir in broth and half-and-half and bring to boil over medium-high heat.
6. Stir in potato and thyme. Reduce heat to medium and simmer until sauce is thickened and potato is tender, about 8 minutes.
7. Off heat, stir in chicken and peas.
8. Transfer filling to dough-lined pie plate.
9. Loosely roll remaining dough round around rolling pin and gently unroll it onto filling.
10. Trim overhang to 1/2 inch beyond lip of plate.
11. Pinch edges of top and bottom crusts firmly together.
12. Tuck overhang under itself; folded edge should be flush with edge of plate.
13. Crimp dough evenly around edge of plate using your fingers. Cut four 2-inch slits in top of dough.
14. Brush top of pie with egg. Place pie on rimmed baking sheet.
15. Bake until top is light golden brown, 18 to 20 minutes.
16. Reduce oven temperature to 375 degrees, rotate sheet, and continue to bake until crust is deep golden brown, 12 to 15 minutes longer.
17. Let pie cool on wire rack for at least 45 minutes. Serve.
PUBLISHED DECEMBER/JANUARY 2021 https://www.cookscountry.com/recipes/9319-double-crust-chicken-pot-pie
Patience is more than just a virtue. It’s also the key to a perfect pot pie.
SERVES6 to 8
SEASON 12Comfort Food Done Right
Homemade crust always tastes best, but it isn’t always easy to work with. Luckily, incorporating sour cream and egg into the dough made it remarkably malleable and easy to handle. Using rotisserie chicken streamlined the process of making the filling because it was already cooked and full of flavor and needed only to be shredded into the filling. Cutting the vegetables small allowed for the filling to be made in one pot in less than 20 minutes. We also found that letting the finished pie sit for 45 minutes before slicing it gave the filling time to set up.
http://sucresuko.blogspot.com/2017/09/double-crust-chicken-pot-pie.htmlCRUST
1/2 cup sour cream, chilled
1 large egg, lightly beaten
2 1/2 cups (12 1/2 ounces) all-purpose flour
1 1/2 teaspoons Salt
12 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
FILLING
4 tablespoons unsalted butter
1 onion, chopped fine
2 carrots peeled and cut into 1/4-inch pieces (2/3 cup)
2 celery ribs, cut into 1/4-inch pieces (1/2 cup)
1/2 teaspoon Salt
1/2 teaspoon pepper
6 tablespoons all-purpose flour
2 1/4 cups chicken broth
1/2 cup half-and-half
1 small russet potato (6 ounces), peeled and cut into 1/4-inch pieces (1 cup)
1 teaspoon minced fresh thyme
1 (2 1/2-pound) rotisserie chicken, meat shredded into bite-size pieces (3 cups)
3/4 cup frozen peas
1 large egg, lightly beaten
FOR THE CRUST:
1. Combine sour cream and egg in bowl.
2. Process flour and salt in food processor until combined, about 3 seconds.
3. Add butter and pulse until only pea-size pieces remain, about 10 pulses.
4. Add half of sour cream mixture and pulse until combined, 5 pulses.
5. Add remaining sour cream mixture and pulse until dough begins to form, about 10 pulses.
6. Transfer mixture to lightly floured counter and knead briefly until dough comes together.
7. Divide dough in half and form each half into 4-inch disk.
8. Wrap disks tightly in plastic wrap and refrigerate for 1 hour. (Wrapped dough can be refrigerated for up to 2 days or frozen for up to 2 months.
--If frozen, let dough thaw completely on counter before rolling.)
9. Let chilled dough sit on counter to soften slightly, about 10 minutes, before rolling.
10. Roll 1 disk of dough into 12-inch circle on lightly floured counter.
11. Loosely roll dough around rolling pin and gently unroll it onto 9-inch pie plate, letting excess dough hang over edge.
12. Ease dough into plate by gently lifting edge of dough with your hand while pressing into plate bottom with your other hand.
13. Roll other disk of dough into 12-inch circle on lightly floured counter, then transfer to parchment paper–lined baking sheet; cover with plastic.
14. Refrigerate both doughs for 30 minutes.
FOR THE FILLING:
1. Meanwhile, adjust oven rack to lowest position and heat oven to 450 degrees.
2. Melt butter in large saucepan over medium heat.
3. Add onion, carrots, celery, salt, and pepper and cook until vegetables begin to soften, about 6 minutes. 4. Add flour and cook, stirring constantly, until golden, 1 to 2 minutes.
5. Slowly stir in broth and half-and-half and bring to boil over medium-high heat.
6. Stir in potato and thyme. Reduce heat to medium and simmer until sauce is thickened and potato is tender, about 8 minutes.
7. Off heat, stir in chicken and peas.
8. Transfer filling to dough-lined pie plate.
9. Loosely roll remaining dough round around rolling pin and gently unroll it onto filling.
10. Trim overhang to 1/2 inch beyond lip of plate.
11. Pinch edges of top and bottom crusts firmly together.
12. Tuck overhang under itself; folded edge should be flush with edge of plate.
13. Crimp dough evenly around edge of plate using your fingers. Cut four 2-inch slits in top of dough.
14. Brush top of pie with egg. Place pie on rimmed baking sheet.
15. Bake until top is light golden brown, 18 to 20 minutes.
16. Reduce oven temperature to 375 degrees, rotate sheet, and continue to bake until crust is deep golden brown, 12 to 15 minutes longer.
17. Let pie cool on wire rack for at least 45 minutes. Serve.
