Tuesday, March 12, 2013

Homemade Chicken Pot Pie with Homemade Puff Pastry

First of all, I love chicken pot pie and have been searching for a homemade one for a long time.  Yes, I've made them with condensed cream of chicken soup, and they're ok, but not what I was looking for.  I finally found this recipe over on Simply Scratch and it fit everything I was looking for.  Not hard to do at all, the only change I wanted was do make a Puff Pasty Crust instead of a traditional crust. And so enters Flour Me With Love and her homemade puff pastry.  Wonderful!!!

1 pound Boneless, Skinless Chicken Breasts (I used leftover cooked chicken from a roasted chicken)
1 stick of Butter, divided
2 whole Carrots, peeled and diced small
2 Celery Stalks, diced small
1 cup Diced Cooked Potatoes ( I used 4-6 red potatoes, peeled, diced and par-boiled)
1 medium Yellow Onion, peeled and diced small
1 cup Frozen Peas
1/2 cup Frozen Corn
3 cups Chicken Broth, warmed
1-1/2 cups Whole Milk
1/2 cup Flour
2 teaspoons Kosher Salt, more or less to taste
1/2 teaspoons Black Pepper, more or less to taste
1 tablespoon Dried Parsley
1 teaspoon Chopped Fresh Thyme
1 teaspoon Poultry Seasoning (or more to taste)
6 (10-ounce) Ramekins (I made this is a 13 x 9 pan)

Melt 3 tablespoons of butter in a large Dutch oven. Add in the diced carrots and cook for 5 minutes. Add in the diced onion and celery and season with a teaspoon of kosher salt and 1/2 teaspoon of black pepper. Cook until the onions are soft and translucent and the carrots are soft {but not too soft}.
Now add in the remaining 6 tablespoons of butter and let that melt. Once melted add in the half cup of flour and stir often while it cooks for 2 minutes. Pour in the 3 cups of hot chicken broth and the 1-1/2 cups of whole milk. Let that simmer, stirring occasionally until thickened 5-8 minutes. Next add in the frozen peas, corn, cooked chicken, dried parsley and chopped fresh thyme. Stir. Taste add season further with up to a teaspoon more of salt and a little more black pepper if desired. Place the ramekins on a rimmed baking sheet. Evenly divide the diced cooked potatoes into each prepared ramekin. (I used a 13 x 9 pan). Spoon the pot pie filling evenly over the potatoes, filling the ramekins to the brim. Let them cool down a bit before placing the pie dough over top and crimping the edges. With a sharp knife make slits for ventilation. Slide the tray of pot pies (or 13 x 9 pan) into a preheated 375 degree oven and bake for 20-25 minutes or until the crust is golden. (may take longer in 13x9 pan) Remove and let them cool for 15 minutes before serving.

Puff Pastry
1 3/4 cup flour
1/4 tsp. salt
1/2 tsp. baking powder
1 Tbsp. sugar
1 cup butter, frozen and cut into slices
1/2 cup sour cream

Mix the flour, salt, baking powder and sugar together in mixer.  Add butter and mix until mixture looks crumbled; mix in sour cream. Roll out on floured board (abour 12"x13"), fold top in to middle and bottom in to middle, then both sides, like and envelope.  Flour lightly and proceed again to roll out as above.  Fold in again, wrap with plastic wrap and refrigerate 30 minutes.