Chicken pot, chicken pot, chicken pot pie…
I've been fiddling with this for the past few years. I was searching for a CPP recipe that might be pretty close to what I remember from my childhood. I found one from ATK that looked pretty close and I've been tweaking it ever since.
It starts with a basic Mirepoix, then adds green peas and Russet potatoes (a starchy thickener). No turmeric, though (who uses that? (sorry, SheilaAnn )
).
It's a double crust pie and the crust is pretty unique (there's sour cream and eggs in it). The crust is so good and so easy to make/handle that we now use it in all of our savory pies (and quiche).
My ingredients:
For the Filling:
4 TBSP salted butter (Land O’Lakes preferred)
1 med-large sweet onion, chopped fine into 1/4 inch pieces (approx. 1 cup)
2 large carrots, peeled and cut into 1/4 inch pieces (or Japanese Rangiri-style) (2/3 cup min.)
2 celery ribs, peeled and cut into 1/4 inch pieces (1/2 cup min.)
1/2 tsp Morton’s Kosher salt (or 3/8 tsp fine table or pickling salt) NOTE: Avoid iodized salt.
1 tsp white sugar (use twice as much sugar by volume as salt)
1/2 tsp fresh-ground black pepper
6 TBSP all-purpose flour (for roux … no need to sift)
1-2 cups thawed (in a salt/sugar solution) frozen green peas (original recipe called for only 3/4 cup) NOTE: Adjust salt, sugar, and pepper to taste if using more than 1 cup of peas.
0-1 cup thawed frozen corn (OPTIONAL): Substitute up to 1/2 of the peas with corn.
2 1/4 cups chicken broth (Better than Bouillon is best) (normal, salted) NOTE: Keep any extra broth in case you need to thin out the filling, especially if made a day or so before baking.
1/2 cup half-and-half
1 small russet potato (approx. 6 ounces), peeled and cut into 1/4 inch pieces (1 cup min.)
1-3 tsp minced fresh thyme, to taste. Substitute half as much dried thyme if fresh not available.
3 cups cooked chicken, trimmed, skin and bones discarded, meat shredded and cut into bite-size pieces (rotisserie (easiest and best), or roasted, smoked, poached, etc., (approx. 2 1/2 lb. before prep)). NOTE: Remember that the pie will take on smoke and other strong chicken-cooking flavors. (Substitute roasted turkey meat)
1/4 cup Vermouth (substitute white wine) for deglazing
For the Crust:
1/2 cup sour cream, chilled
1 large egg, lightly beaten (for the dough)
2 1/2 cups (12 ounces) all-purpose flour
1 tsp fine (table or pickling) salt (Kosher salt is generally too coarse for dough)
12 TBSP (1 1/2 sticks) salted butter (Land O’Lakes preferred), cut into 1/2-inch pieces and chilled
... plus another egg for an egg wash when baking.
I've been fiddling with this for the past few years. I was searching for a CPP recipe that might be pretty close to what I remember from my childhood. I found one from ATK that looked pretty close and I've been tweaking it ever since.
It starts with a basic Mirepoix, then adds green peas and Russet potatoes (a starchy thickener). No turmeric, though (who uses that? (sorry, SheilaAnn )
).It's a double crust pie and the crust is pretty unique (there's sour cream and eggs in it). The crust is so good and so easy to make/handle that we now use it in all of our savory pies (and quiche).
My ingredients:
For the Filling:
4 TBSP salted butter (Land O’Lakes preferred)
1 med-large sweet onion, chopped fine into 1/4 inch pieces (approx. 1 cup)
2 large carrots, peeled and cut into 1/4 inch pieces (or Japanese Rangiri-style) (2/3 cup min.)
2 celery ribs, peeled and cut into 1/4 inch pieces (1/2 cup min.)
1/2 tsp Morton’s Kosher salt (or 3/8 tsp fine table or pickling salt) NOTE: Avoid iodized salt.
1 tsp white sugar (use twice as much sugar by volume as salt)
1/2 tsp fresh-ground black pepper
6 TBSP all-purpose flour (for roux … no need to sift)
1-2 cups thawed (in a salt/sugar solution) frozen green peas (original recipe called for only 3/4 cup) NOTE: Adjust salt, sugar, and pepper to taste if using more than 1 cup of peas.
0-1 cup thawed frozen corn (OPTIONAL): Substitute up to 1/2 of the peas with corn.
2 1/4 cups chicken broth (Better than Bouillon is best) (normal, salted) NOTE: Keep any extra broth in case you need to thin out the filling, especially if made a day or so before baking.
1/2 cup half-and-half
1 small russet potato (approx. 6 ounces), peeled and cut into 1/4 inch pieces (1 cup min.)
1-3 tsp minced fresh thyme, to taste. Substitute half as much dried thyme if fresh not available.
3 cups cooked chicken, trimmed, skin and bones discarded, meat shredded and cut into bite-size pieces (rotisserie (easiest and best), or roasted, smoked, poached, etc., (approx. 2 1/2 lb. before prep)). NOTE: Remember that the pie will take on smoke and other strong chicken-cooking flavors. (Substitute roasted turkey meat)
1/4 cup Vermouth (substitute white wine) for deglazing
For the Crust:
1/2 cup sour cream, chilled
1 large egg, lightly beaten (for the dough)
2 1/2 cups (12 ounces) all-purpose flour
1 tsp fine (table or pickling) salt (Kosher salt is generally too coarse for dough)
12 TBSP (1 1/2 sticks) salted butter (Land O’Lakes preferred), cut into 1/2-inch pieces and chilled
... plus another egg for an egg wash when baking.
Comment