Chicken Pot Pie

[walton_eats]

There's still a layer of ice on m y swimming pool. Meals, these days, are leaning towards warming comfort food. Chicken necks and backs and wings had reached critical mass in my freezer, and I'd just made several gallons of chicken stock. We've been eating a lot of soup, and I wanted something more substantial. And so? Chicken Pot Pie.

This recipe is geared towards individual pies. I bake them in my classic onion soup bowls, which hold 16 fl oz and are 5" in diameter. This recipe will make six. I use chicken thighs instead of breasts; the result is very tender chicken with a lot more flavor than using breasts, but breasts can, of course, be used. Six half-breasts would do it.

This is an adaptation of Ina Garten's recipe.

These can be made to the point of baking, then frozen. When ready to bake, place them in a cold oven, set the oven temp to 375F, and give them about 90 minutes.

Pastry (Pâte Brisée)
2 cups all purpose flour
1/2 tsp salt
8 tbsp (1 stick) butter
3 tbsp shortening
5-6 tbsp ice water

In bowl of food processor fitted with metal blade, combine flour, salt, butter and shortening. Process with 12-15 1-second pulses until mixture resembles coarse bread crumbs. Add water, 1 tablespoon at a time, processing for a few seconds after each addition until mixture begins to come together. Let processor run and add water, about 1/2 tablespoon at a time, until dough comes together in a ball. Remove from processor and wrap tightly in plastic wrap. Refrigerate. Let rest at least an hour. I usually make it the day before I use it, letting it chill overnight.



Filling

10 chicken thighs, roasted, skin removed, meat removed from bone and cut into bite-size pieces
5 cups chicken stock
2 tablespoons chicken demi-glace (chicken base or bouillon cubes can be substituted, but in that case taste for salt before seasoning)
12 tablespoons unsalted butter
2 cups chopped yellow onion (2 medium or one large)
2 stalks celery, medium dice
3/4 cup all purpose flour
1/2 cup heavy cream
3 tbsp dry sherry
2 cups carrots, medium dice (around 5 medium)
10 oz frozen peas
1-1/2 cups frozen pearl onions
1/2 cup minced fresh parsley leaves
1 tbsp fresh thyme or 1 tsp dried
2 tsp kosher salt
1/2 tsp black pepper
Egg wash (1 egg beaten with 1 tbsp water)
Salt and pepper for top of crust

Preheat oven to 375F.

Heat chicken stock. Dissolve demi-glace in hot stock. Cover and keep hot.

In large heavy saucepan or dutch oven, melt butter. Sauté onion and celery in butter until onion is translucent, 10-15 minutes. Blend in flour and cook for 2 minutes. Whisk in hot stock and bring to a simmer; let simmer for a couple of minutes. Add cream, sherry, chicken, carrots, peas, pearl onions, parsley, thyme, salt and pepper. Simmer for a few more minutes. Taste for and adjust seasoning.

Divide mixture evenly among 6 oven-proof bowls. Divide the dough into six pieces. Roll each piece into a 7-inch circle. Drape over the tops of the bowls, slightly crimping at the bowl edges. Brush the tops with egg wash and make 2-3 slits in the pastry. Sprinkle with a bit of kosher salt and black pepper. Place on a baking sheet and bake for 1 hour, or until golden brown and bubbling.