Chicken Pot Pie
Posted in /Cooking/Entrees/Poultry on Wednesday, March 29, 2017
This is the meal that makes dinner feel like home.
Filling Ingredients
1 1/2 pounds boneless, skinless chicken breast &/or thighs or use leftover chicken/turkey from a roast
3 cups chicken broth
Veggies options:
- From scratch:
- 2 Tbsp vegetable/canola oil
- 1 medium onion , chopped fine (about 1 cup)
- 3 medium carrots , peeled and cut crosswise into 1/4-inch-thick slices (about 1 cup)
- 2 small celery ribs , chopped fine (about 1/2 cup)
- Frozen
- 2 cups frozen veggie mix
Table salt and ground black pepper
2 mushrooms, stems trimmed and sliced thin
1 tsp soy sauce (see note)
1 tsp tomato paste (see note)
4 Tbsp (1/4 cup) butter
1/2 cup white flour
1 cup milk
2 tsp juice from 1 lemon
1 Tbsp dried parsley
3/4 cup frozen veggies
Crumble Topping Ingredients
2 cups (10 ounces) flour
2 tsp baking powder
3/4 tsp table salt
1/2 tsp ground black pepper
1/8 tsp cayenne pepper
6 Tbsp butter cut into 1/2-inch cubes and chilled
1/2 cup Parmesan cheese
3/4 cup + 2 Tbsp heavy cream , you can also use milk
Note
This recipe relies on two unusual ingredients: soy sauce and tomato paste. Do not omit them. They don't convey their distinctive tastes but greatly deepen the savory flavor of the filling.
Directions
Chicken
1. Cut chicken into bite size pieces and assemble in the bottom of a 9×13 pan
Topping
2. Combine flour, baking powder, salt, black pepper, and cayenne pepper in large bowl.
3. Sprinkle butter pieces over top of flour.
4. Using fingers, rub butter into flour mixture until it resembles coarse cornmeal.
5. Stir in Parmesan.
6. Add cream and stir until just combined.
7. Crumble mixture into irregularly shaped pieces ranging from 1/2 to ? inch each onto parchment-lined rimmed baking sheet.
8. Bake @ 350 until fragrant and starting to brown, 10 to 13 minutes. Set aside.
For the filling
9. Veggies from scratch:
10. Heat 1 tablespoon oil in now-empty Dutch oven over medium heat until shimmering.
11. Add onion, carrots, celery, 1/4 teaspoon salt, and ? teaspoon pepper; cover and cook, stirring occasionally, until just tender, 5 to 7 minutes.
12. Transfer cooked vegetables to bowl with chicken; set aside.
13. Frozen veggies: thaw and spread on top of chicken
14. Heat remaining tablespoon oil in empty Dutch oven over medium heat until shimmering.
15. Add mushrooms; cover and cook, stirring occasionally, until mushrooms have released their juices, about 5 minutes.
16. Remove cover and stir in soy sauce and tomato paste.
17. Increase heat to medium-high and cook, stirring frequently, until liquid has evaporated, mushrooms are well browned, and dark fond begins to form on surface of pan, about 5 minutes.
18. Transfer mushrooms to pan with chicken and vegetables. Set aside.
Sauce
19. Heat butter in empty Dutch oven over medium heat.
20. When foaming subsides, stir in flour and cook 1 minute.
21. Slowly whisk in reserved chicken broth and milk.
22. Bring to simmer, scraping pan bottom with wooden spoon to loosen browned bits, then continue to simmer until sauce fully thickens, about 1 minute.
23. Season to taste with salt and pepper.
24. Remove from heat and stir in lemon juice and 2 tablespoons parsley.
Assembly & baking
25. Stir chicken-vegetable mixture and peas into sauce.
26. Pour mixture into 13 by 9-inch baking dish or casserole dish of similar size.
27. Scatter crumble topping evenly over filling.
28. Bake @350 on rimmed baking sheet until filling is bubbling and topping is well browned, 12 to 15 minutes.
29. Sprinkle with remaining tablespoon parsley and serve.
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