Chicken day two. That leftover chicken from the night before when I made the chasseur sauce, came in handy for this pie. And that golden au jus I saved also made the gravy for this filling even better.
You can start the pie crust a day ahead and that helps cut down on prep time. I love making the dough from scratch. When you are mixing the ingredients, make sure the butter is broken down to pea-size bits in the flour.
When the dough comes together, is tacky but not too much, it’s ready to chill. Divide your dough into two portions, flatten a bit into discs (this will help roll out later), and cover in plastic wrap. Chill at least an hour before rolling out.
I started on the filling, and took the dough out half way through making the filling so it would thaw a little by the time I went to roll out the crust. Grab the carrots, celery, leek, and parsnip and set the peas out to thaw if they are frozen.
And chop. Small to medium dice. Not the peas.
Take your leftover cooked thighs and legs and shred the meat in bite size pieces. It will be about two cups of chicken.
Take a deep sauce pan out and put on high heat. Throw in your butter and chicken broth/gel. (this is that golden liquid I saved from the night before) and when melted add all your diced vegetables. (not the peas). You get so much more depth and flavor in the sauce when you use that chicken au jus. Season with salt and pepper. Sautee until cooked through. Add your flour. Make sure the flour is completely blended with the butter to form a paste. Like wet sand around the vegetables. Cook for a few minutes until the mixture starts to brown. This is your roux.
Add your stock slowly and stir often so that lumps don’t form. When done, it should be a thick gravy consistency. Add your chicken and peas. Cook for a couple of minutes and taste for seasoning.
Set that aside and get a rolling pin and some flour and roll out your dough. If you have a pastry scraper it comes in very handy.
When the dough is about 1/8 inch thick, transfer to pie shell and pour filling in. Tip- line your pie shell with parchment paper. That way when you go to slice, you won’t scratch the bottom of the pie shell.
Roll out your other dough and place on top. I pinched the edges to seal both pie shells together.
Coat with egg wash mixture. Bake for about 45-55 minutes at 350, or until crust cooked through and golden brown.
Chicken Pot Pie
- 12 oz. pastry or all purpose flour
- 1 good pinch of salt
- 8 oz. of butter, cold and cubed
- 4 oz. of water, ice cold
- 1 egg, whisked with a little water
- 2 cups of cooked chicken, diced
- 2 carrots, small dice
- 2 stalks of celery, small dice
- 1 parsnip, small dice
- 1 leek, whites only – sliced thin
- 3 tablespoons of butter
- 2-3 tablespoons of flour
- 2 cups of chicken stock
- 1/4 cup of peas
- Salt and Pepper
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