Saturday, February 21, 2015

Chicken Pot Pie ala The Pioneer Woman ....and myself!

I've probably mentioned this a time or two, but I absolutely love "The Pioneer Woman"!!! I have yet to try a recipe where I wasn't happy with the outcome! 

For years I've made this particular chicken pot pie recipe that my sister gave my mother. I have no idea where Joanne got it but it was a pretty decent pot pie and so you just stick with what you know, right? 

Well a month or so ago I decided I try something different and am I ever glad that I did! And so here is the Pioneer Woman's chicken pot pie recipe - found HERE

Ingredients

  • 4 Tablespoons Butter
  • 1/2 cup Finely Diced Onion
  • 1/2 cup Finely Diced Carrot
  • 1/2 cup Finely Diced Celery
  • 3 cups Shredded Cooked Chicken Or Turkey
  • 1/4 cup Flour
  • 3 cups Low-sodium Chicken Broth, Plus More If Needed
  •  Splash Of White Wine (optional)
  • 1/4 teaspoon Turmeric
  •  Salt And Pepper, to taste
  •  Chopped Fresh Thyme To Taste
  • 1/4 cup Half-and-half Or Cream
  • 1 whole Unbaked Pie Crust
  • 1 whole Egg
  • 2 Tablespoons Water

Preparation Instructions

Preheat the oven to 375 F.
Melt the butter in a large pot over medium-high heat, then add the onion, carrots, and celery. Stir them around until the onions start to turn translucent, about 3 minutes.
Stir in the chicken or turkey and then sprinkle the flour over the top and stir it until it’s all combined with the turkey and vegetables. Cook for 1 minute, then pour in the chicken broth (and wine if using) and stir it around and let it cook and thicken.
Once it starts to thicken add the turmeric, salt, pepper, and thyme.
Add the half-and-half or cream, then stir the mixture and let it bubble up and thicken, about 3 minutes. If it seems overly thick, splash in a little more broth. Turn off the heat.
Pour the filling into a 2-quart baking dish. Roll out the pie crust on a floured surface and lay it over the top of the dish. Press the dough so that the edges stick to the outside of the pan. Use a knife to cut little vents here and there in the surface of the dough.
Mix together the egg with 2 tablespoons water and brush it all over the surface of the crust. (You will have some egg wash left over.)
Place the pie on a rimmed baking sheet and bake for 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly. To prevent the crust from getting too brown, you might want to cover it lightly with foil for the first 15 minutes of baking time.
Serve up servings by the (big ol’) spoonful!
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Now if you know me, you know that I like to make a few changes to make things more my own! 

So here is what I do - first off, I like to make this the day after I roast a chicken because 1.) I have my meat all ready and cooked 2.) chances are I will have gravy leftover to use in my pot pie 3.) sometimes I even have veggies left over as well. 

So, I use my leftover roast chicken for starters. Then when I add the broth/stock, I reduce it by however much gravy I have - so instead of three cups of broth, I'll use say 2 cups broth and 1 cup of gravy. I do wait and add the gravy in right before I add the cream. I do not use the wine as I am not fond of using wine in my cooking - that's just my own personal preference. I also usually parboil a potato or two and add that in, as well as additional veggies. 

Here are some pics as I was making it: 

So this last time I made it I had leftover maple glazed carrots from our dinner the night before. Rather than let those go to waste, I used those instead of dicing up fresh carrots to use in it. I parboiled two diced potatoes, and also added corn and peas. And as I said I added my gravy to it. We prefer our pot pies on the thicker side, so using the gravy is just a natural thing to me. And it's a homemade gravy - none of that jarred nonsense! LOL 
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As for as pie crust goes, my go-to recipe is from Williams-Sonoma and can be found HERE.

Ingredients:

  • 1 1/4 cups unbleached all-purpose flour
  • 1 Tbs. sugar
  • 1/4 tsp. salt
  • 8 Tbs. (1 stick) cold unsalted butter, cut into 1/4-inch cubes
  • 3 Tbs. very cold water

Directions:

To make the dough by hand, in a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the water and mix with a fork just until the dough pulls together.

To make the dough in a stand mixer, fit the mixer with the flat beater, and stir together the flour, sugar and salt in the mixer bowl. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Add the water and mix on low speed just until the dough pulls together.

Transfer the dough to a work surface, pat into a ball and flatten into a disk. (Although many dough recipes call for chilling the dough at this point, this dough should be rolled out immediately for the best results.) Lightly flour the work surface, then flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a round at least 12 inches in diameter and about 1/8 inch thick. Makes enough dough for one 9-inch single-crust pie or one 10-inch galette. 

To make a double-crust pie: Double the recipe, cut the dough in half and pat each half into a round, flat disk. Roll out one disk into a 12-inch round as directed and line the pan or dish. Press any scraps trimmed from the first round into the bottom of the second disk. Roll out the second dough disk into a round at least 12 inches in diameter and about 1/8 inch thick and refrigerate until ready to use.

To make a lattice top: Double the recipe, cut the dough in half and pat one half into a round, flat disk. Roll out the disk into a 12-inch round as directed and line the pan or dish. Trim the edge of the dough, leaving a 1/2-inch overhang. Press any scraps trimmed from the first round into the bottom of the remaining dough half. Pat the dough into a rectangle and roll out into a rectangular shape about 1/8 inch thick. Trim to cut out a 14-by-11-inch rectangle and refrigerate until ready to use.

Nut Dough Variation: Add 2 Tbs. ground toasted pecans, walnuts, almonds or hazelnuts to the flour mixture and proceed as directed.

Make-Ahead Tip: Pie dough may be made ahead and frozen for up to 2 months. To freeze, place the dough round on a 12-inch cardboard circle and wrap it well with plastic wrap. Alternatively, use the round to line a pie pan or dish, flute the edge and wrap well.


 I love this pie recipe for several reasons - 1. it doesn't need to chill 2. it can be made in my Kitchen Aid mixer 3. it's incredibly simple.

I have made this pot pie using a double crust (top and bottom) and either way you make it, it's delicious! 





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