Author Topic: Chicken Pot Pie  (Read 12643 times)

Offline Darren

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Chicken Pot Pie
« on: July 19, 2011, 01:13:52 pm »
I made this for some in-laws over the weekend. Yum. Seriously. YUM.

Ingredients
  • 1 Lb. chicken, cubed
  • 2 potatoes, cubed
  • 1 c. sliced carrots
  • 1 c. frozen green peas
  • 1-2 bouillon cubes
  • 1/3 c. butter
  • 2-3 cloves garlic, minced
  • 1/3 c. chopped onion
  • 1/2 c. sliced celery
  • 1/3 c. flour
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. celery seed
  • 1 3/4 c. chicken broth
  • 2/3 c. milk
  • 1 c. corn (canned), drained
  • 2 egg whites, beaten
  • 2 (9 inch) Pillsbury unbaked pie crusts

Preparation

In a 10" dutch oven, combine chicken, potatoes, carrots, and peas. Cover with water, add bouillon cube(s) and boil for 15 minutes using a full spread of coals.  Remove from heat, drain and set aside.

In the same dutch oven, still over a full spread of coals,  heat garlic, onions and celery in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Add corn and the other veggies (potatoes, carrots, etc..) and chicken to the sauce and stir to coat all the veggies in sauce. Remove from heat and set aside.

Clean out your dutch oven and place one of the pie crusts in the bottom and lightly brush with egg whites. Bake at 375° for about 5 minutes.  I used 1 ring on the bottom and 1 ring + a couple of coals on top.   Remove from heat and pour in the sauce/veggie mix.  It will come clear to the top of your crust.  Cover with the other crust and seal the edges. Cut some slits in the top, brush with egg whites and bake for about 35-40 minutes or until the crust is golden brown.  Serves 6-8.

There are two rules of Dutch Oven Cooking:
1) If you cook too much food, share.
2) Cook too much food.

Offline Darren

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Re: Chicken Pot Pie
« Reply #1 on: July 19, 2011, 01:15:25 pm »
Next time, I'm going to increase the ingredients, and make my own pie crust to use in a 12 inch oven. I was in a hurry (note the lack of pictures), so I didn't make my own.

But I can't emphasize the YUM enough. HOLY COW.
There are two rules of Dutch Oven Cooking:
1) If you cook too much food, share.
2) Cook too much food.

Offline DeShawn

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Re: Chicken Pot Pie
« Reply #2 on: July 20, 2011, 02:26:13 pm »
I was just thinking this site needs a chicken pot pie recipe and BAM!  You post it.

Can't wait to try this one.

Offline Darren

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Re: Chicken Pot Pie
« Reply #3 on: July 21, 2011, 08:35:47 am »
Please do! I have to say that Chicken Pot Pie is one of my favorites anywhere, and this one certainly lived up to everything I wanted.
There are two rules of Dutch Oven Cooking:
1) If you cook too much food, share.
2) Cook too much food.

Offline DeShawn

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Re: Chicken Pot Pie
« Reply #4 on: July 25, 2011, 12:11:16 pm »
We had this on Saturday night.  You're very right.  YUM!

We used a homemade pie crust and it turned out great.  My only complaint was that the roux/sauce could have used some more spice of some sort.  I think I'm going to try to modify Alton Brown's chicken pot pie filling to fit this recipe, though I'm going to have to add potatoes.  I'd miss them too much.  Chicken pot pie NEEDS potatoes, IMO.

Offline Darren

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Re: Chicken Pot Pie
« Reply #5 on: July 26, 2011, 09:23:18 am »
I agree with pot pie needing potatoes - to me, the potatoes are what it's all about.

Let me know about the spices. Personally, I was pleased with how it was. Then again, I was a bit loose in the measurements of the spices I put in. Instead of fresh garlic (all of mine had gone bad) I did garlic powder, and I  usually estimate the salt. So it could have been a little better savory than the recipe suggested.

I will be interested in how Alton's spices change it up!

Please post the pie crust recipe...I needed to look one up, and I'd like a proven one!
There are two rules of Dutch Oven Cooking:
1) If you cook too much food, share.
2) Cook too much food.

Offline DeShawn

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Re: Chicken Pot Pie
« Reply #6 on: July 27, 2011, 01:48:16 pm »
I'll try to remember the pie crust recipe when I get home...

Oh, Wait!  I have it posted in desserts...

Crust
Ingredients:
  • 2 2/3 cups all-purpose flour
  • 1/2 cup unsalted butter, cut into small cubes
  • 1/3 cup shortening or lard, chilled and cut into small cubes
  • 2 Tbsp cold milk
  • 1 egg, beaten
  • 2 tsp vinegar
  • 1/2 tsp salt

Add flour and salt to a large mixing bowl.  Stir to combine. Cut the butter and shortening (or lard, if desired) until it looks like large, coarse crumbs.  In a separate bowl, combine milk, beaten egg, and cider vinegar until well-mixed.  Gradually add wet ingredients into the flour mixture until the dough forms a ball.  Flatten the dough into a disc, wrap it in plastic, and refrigerate for at least an hour.

Offline DeShawn

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Re: Chicken Pot Pie
« Reply #7 on: July 27, 2011, 01:49:40 pm »
One more thing... when you divide the dough, I think it works better if you divide it unevenly so you have a bit more for the bottom crust and a bit less for the top crust, especially with a dutch oven.  Not 2/3 and 1/3, but the larger dough ball/disc should be somewhere between 1/2 and 2/3 of the dough.