Our absolute favorite restaurant - Baker Street Pub - makes a chicken pot pie we both constantly dream about, but we don't have the money to go out and eat it every night. If we did, we would, believe me, especially on these nice fall-ish days.
Ina Garten, also known as the Barefoot Contessa, was at our office on Thursday. I watch her show whenever I can, both of her recipe books that I own are my go-tos whenever I'm needing some inspiration in the kitchen. I love how homey, delicious, and decadent her recipes are, and often they're healthy too! Unfortunately she wasn't there very long, and I didn't get to meet her, but I did start flipping through the dog-eared pages of my cookbooks when I got home, and found her signature chicken pot-pie recipe. I had most of a leftover roasted chicken in my fridge, waiting to be cooked into something. It was destiny.
I'm making it right now. I made a couple substitutions; non-fat milk instead of heavy cream, and my own shortening-free pie crust to make it healthier, and took out the peas, because GROSS! I tossed my leftover chicken pieces in olive oil, salt, and pepper on medium heat for 2 minutes, which worked amazingly. I also wasn't able to make enough chicken stock, so I used extra bouillon with water. It tastes phenomenal, but I love my chicken stock (made with a little white wine, carrots, sea salt, and chicken pieces), so I'll make sure I have more on hand next time.
Below is my method, but here's the link to the original version. I pretty much went over it with my edits.
Ingredients
- 4-6 cups cubed chicken, cooked
- 3 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 2 cups chicken stock, preferably homemade
- 2 cups water
- 4 chicken bouillon cubes
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 2 cups yellow onions, chopped (2 onions)
- 3/4 cup all-purpose flour
- 1/4 cup non fat milk
- 2 cups medium-diced carrots, blanched for 2 minutes
- 1/2 cup minced fresh parsley leaves
For the pastry:
- 3 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking soda
- 1/2 teaspoon raw sugar
- 3/4 cup cold unsalted butter, diced
- 1/2 to 2/3 cup ice water
- 1 egg beaten with 1 tablespoon water, for egg wash
- Flaked sea salt and cracked black pepper
Directions
Toss this chicken in the olive oil, salt and pepper for 2 minutes on medium heat until thoroughly seasoned.
In a small saucepan, heat the chicken stock and water and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and milk. Add the cubed chicken, carrots, onions and parsley. Mix well.
For the pastry, mix the flour, salt, sugar, and baking soda in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
Preheat the oven to 375 degrees F.
Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.