Comfort food - Chicken Pot Pie

It's finally starting to get cold outside! Forecast for Lubbock on Friday and Saturday is rainy and freezing. PERFECT nights for making homemade chicken pot pie. A big bowl of it snuggled up on the couch in sweats and blankets sounds like a great way to spend my weekend....we will just leave out the part involving outlines and study guides.

I use to think those individual frozen pot pies were god's gift to earth, but now that I have made chicken pot pie from scratch there really is a huge difference. The homemade kind is significantly better. This particular recipe may seem like a lot, but it's really not to difficult once you get going. Just take the time to read the recipe once or twice before you start so you know what to expect as you start cooking. This recipe from martha stewart and there are a lot of ingredients, but don't let that scare you! Putting it altogether isn't too difficult you just have to be paying attention and ready to add things. If making the crust concerns you just buy a frozen pie crust and put it over the filling, but make sure to poke some holes in it!

Chicken pot pie

For the Crust

1 1/4 c. all purpose flour

1/2 tsp. salt

1/2 c. (1 stick) chilled unsalted butter,

 cut into 1/2 inch cubes

3 Tbs. (or more) ice water

1 egg yok, whisked to blend with 1 tbs. water (for glaze)

For the Filling

7 Tbs. butter, room temperature, divided

5 Tbs. all purpose flour

2 Tbs. olive oil

8 oz. assorted mushrooms 

(I think mushrooms are gross so i leave these out)

1 c. chopped onion

1 c. 1/2" celery cubes

1 c. 1/2" cubes peeled carrots

1 1/2 Tbs. chopped thyme

1 garlic clove, minced

1 c. dry white wine

2 1/2 c. (or more) low-salt chicken broth

5 cups coarsely chopped or torn roast chicken (skin and bones removed)

1 1/2 c. frozen green peas

1/2 c. whipping cream

1/2 c. chopped italian parsley

***Note...I just bought a roasted chicken from the grocery store. They generally have some already cooked that sit in a little heated area. And I tore that up instead of cooking my own. At market street I recommend the herb roasted one.

Crust

step 1: Blend flour and salt in processor. Add butter and blend, using on/off turns until mixture resembles coarse meal.

Step 2: Add 3 Tbs. ice water, blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. 

Step 3: Gather dough into ball, flatten into rectangle, wrap in plastic and chill at least 1 hour but up to 1 day

Step 4: Preheat oven to 425 degrees. Line baking sheet with parchment. Roll out crust on floured surface to 12x8 in rectangle. Cut into 8 equal rectangles. Transfer to prepared sheet and pierce each rectangle with a fork

Step 5: Brush rectangles with egg glaze and bake until light golden (about 15 min). Let cool

these are crust pieces you will eventually lay on top of filling

Filling

Step 1: Mix 5 Tbs. butter and flour in small bowl until smooth.

Step 2: Melt 2 Tbs. butter with oil in large wide pot over medium high heat. Add mushrooms, onion, celery, and carrots and saute until vegetables start to soften and brown for about 10 minutes. Add thyme and garlic, stir about 3 minutes. Add wine and boil until almost evaporated about 3 minutes. Add 2 1/2 cups chicken broth and bring to a simmer.

Step 3: Add butter/flour mixture 1 tbs. at a time whisking until incorporated and mixture boils. Reduce heat and simmer until sauce thickens, stirring often, about 5 minutes.

Step 4: Stir in chicken, peas, cream and parsley and bring to simmer. Season with salt and pepper.

Step 5: Preheat oven to 425 degrees. Transfer filling to a 13 x 9 in baking dish and carefully place crusts atop filling

Step 6: bake until heated through, about 20 minutes. 

Ta-Da!!!!! It's yummy I promise! Good Luck cooking!

P.S. It's only a mere 26 days till Christmas!!!!!!