Hello and yes, it has been donkey’s years since I last posted. Without getting too much into it, a lot has been going on, not all of it pleasant. But, such is life and such is the reason do bury one’s sorrows in a steaming, heaping plate of chicken pot pie full of butter, gluten, carbs and happiness. When life throws you lemons, slice those up and put them in your cocktail, which you can sip on while you make your chicken pot pie.
So, for this dish I’ll be giving you two recipes: one for the dough and one for the insides. I don’t claim to be the original author/creator of either of these, but I’ve been using them for so long now I don’t even remember where they came from. And, as is usually the case with all us bakers, concocters, culinary adventurists, over time we add this and that and the recipe becomes a little bit our own which is a lovely thought indeed.
All right, enough exposition. Let’s get to the good stuff. First up, the dough.
This recipe is for your average Cream Cheese Crust dough which is great for pies, both savory and sweet, and I’m sure for many other things as well that I’ve not yet discovered or tried. These measurements yield two full crusts, and by full I mean you’ll have a top and bottom to the pie crust. For this crust you will need:
▪ 226 grams of softened butter
▪ 226 grams of softened cream cheese
▪ 2 cups flour
I use grams since I’m here in Korea and nothing is in ounces. But, basically I think converts to 8 ounces of cream cheese and two sticks of butter. The name of the game here is equal parts. Follow that rule and you should be fine.
So, I let my dairies set out for a good long while until both are nice and soft and easy to work with. I then cream them together in a bowl until they are fully integrated. Then, I slowly add my flour until I have dough, like so:
Then, I divide the dough into two balls, wrap them in wax paper, put them into two Ziplock bags and freeze or refrigerate depending on when I need/want to use the dough.
I would recommend refrigerating for about an hour at least before you plan on using it otherwise it will be a gooey, unruly mess and you will end up covered in flour and tears.
Now, on to the Chicken Filling for the Chicken Pot Pie. You will need:
▪ 1/3 cup butter
▪ a small-med onion, chopped (depending on how jazzed you are about onions. In fact, this applies to all the ingredients below)
▪ a small carrot, chopped
▪ a medium potato, cut into small cubes
▪ 1/3 cup chopped mushrooms
▪ 1/3 cup peas
▪ 2 chicken breasts, cubed
▪ 1/2 cup milk
▪ 1 cup chicken broth
▪ 1 tbsp thyme
▪ salt and pepper to your liking
Take out one ball of dough from the fridge and set aside. It will need this time to warm up so it will be easier to work with. Then, heat your oven to 200-205C so that it is nice and hot for zee bakingks. In a saucepan, melt the butter making sure not to brown or burn. Add in the onions and cook for 2-3 minutes or so or until they begin to soften and become translucent. Add chicken and cook until meat turns white. Add in the rest of your vegetables and spices and cook for about 5 minutes. The veggies should start to release some fluid, particularly those mushrooms! Then, stir in your flour making sure all of mixture is covered in flour and well blended. Then, gradually stir in your liquids. Start with the milk and then add enough broth until your sauce is nice and thick but not too runny. Stir continuously. I would let cook for another 2-3 minutes or until the sauce is thick and bubbly. Turn off the heat.
Dust your workspace with some flour. Take your dough and cut it in half. You should have two fairly equal half-balls of dough. Using a rolling pin, roll out one half of the dough being sure to continually dust it so that it doesn’t stick to your counter or rolling pin! When you have it to the necessary size, carefully lift it up and place it into your buttered pie pan. Now, pour your mixture into the pie pan with the crust. Roll out the remaining half of dough for the top of your pie crust. Place on top of the mixture and seal the edges and cut in some decorative vents, like so:
(Aside: remember, it doesn’t have to be pretty. Mine certainly isn’t, but Martha Stewart isn’t coming over to eat this. Chances are it will be eaten in front of the TV while watching Despicable Me 2. And, it makes my tummy joyful which is good enough for me!)
Then, place in the oven and bake for about 45 minutes or until the crust is golden brown. Take the pie out of the oven when ready and let stand for five minutes before serving.
A few notes here: I find that its best to place the pie on a baking sheet or pan lined with some tin foil to avoid a smoky, horrible mess in your oven. The gravy gets bubbly and sneaks out of the pie and drips onto your oven and well, you get the idea. Also, as with all my recipes, these measurements are all ball parks. I’m an eye-baller and to-taste kind of kitchen person. So, if these measurements don’t work for you, adjust and change what you like for your best and happiest result.
Pair this with a salad and a bottle of wine and despair-be-gone!
I hope this recipe helps you keep the blues at bay.
Though I may be silent, I’m always cooking. More posts, as always, to come.
Love and flour,