Golden Crusted Chicken Pot Pie

Chicken Pot Pie Recipe

Overview:

This Chicken Pot Pie recipe holds a special place in my heart, reminiscent of cherished childhood memories. With a total preparation time of approximately 1 hour and 25 minutes, including 45 minutes of cooking time, this savory delight serves as a fulfilling one-dish meal, perfect for any occasion.

Ingredients:

Instructions:

1. Begin by preparing the stock. Cut 1 carrot and 1 rib of celery into large dices, and peel and quarter 1 yellow onion. In a large stockpot, combine the chicken, diced carrot, diced celery, quartered onion, bay leaves, and whole black peppercorns. Cover with water and bring to a boil over high heat. Lower the heat to a simmer and cook the chicken for 15 to 20 minutes until tender. Skim off any foam that may form on the surface.

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2. Once the chicken is cooked, remove it from the pot and allow it to cool. Strain the stock into a clean stockpot and reduce over high heat to 3 cups. Set aside to cool.

3. Skin and bone the cooled chicken, discarding the skin and bones. Cut the meat into 1-inch pieces and set aside.

4. To make the pie dough, combine 2 1/4 cups of flour and salt in a medium bowl. Add the unsalted butter and work with your hands until the mixture resembles coarse crumbs. Using a fork, stir in water 1 tablespoon at a time until a smooth ball forms. Be careful not to overwork the dough. Wrap it in plastic and refrigerate for 20 minutes.

5. Peel and dice the remaining 2 carrots, onion, and celery. Blanch the diced carrots and peas in boiling water for about 2 minutes, until just cooked through. Drain and set aside.

6. Preheat the oven to 400 degrees Fahrenheit.

7. In a large skillet or pot, melt the butter over medium-high heat. Sauté the onions and celery for about 3 minutes until soft. Add the garlic and mushrooms to the skillet or pot and continue cooking until the mushrooms are soft and give off their liquid, which should take about 5 minutes.

8. Sprinkle 1/4 cup of flour into the vegetables to make a roux, cooking for 2 to 3 minutes to slightly thicken. Add the wine, heavy whipping cream, and cooled chicken stock, stirring well. Add the cooked chicken and parsley, and season to taste with salt and pepper. Remove from heat and set aside.

9. Remove the dough from the refrigerator and place it onto a floured surface. Roll it out more than twice as large as the baking dish or pan that you intend to use. Spray the entire inside of the baking dish with Pam to prevent the crust from sticking.

10. Gently transfer the rolled-out dough to the baking dish, placing half of the dough into the dish with the other half hanging over to cover the top of the pie. Pour the entire chicken mixture into the dish.

11. Use the overhanging dough to cover the pie, crimping around the entire pie with your fingers. Brush the top of the pastry with the egg wash (1 egg beaten with 1 tablespoon of water). With either a fork or a knife, make small slits over the top of the crust.

12. Bake until the crust is a light golden brown and the contents are hot and bubbly, which should take about 10 to 15 minutes.

Nutrition Facts:

• Calories: 6655.5
• Fat Content: 376.6g
• Saturated Fat Content: 175.9g
• Cholesterol Content: 1904.5mg
• Sodium Content: 4300.1mg
• Carbohydrate Content: 341g
• Fiber Content: 36g
• Sugar Content: 39.4g
• Protein Content: 442.2g

Serving Suggestions:

This Chicken Pot Pie is best enjoyed fresh out of the oven, served hot with a side salad or steamed vegetables for a wholesome and satisfying meal experience. Gather your loved ones around the table and indulge in the comforting flavors of this classic dish.