Pot Pie

 

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Pot Pie

For best results you should have both the crust and the chicken mixture at a cold temperature to achieve a more unified dish. I generally cook the sauce in a cast iron skillet and add the vegetables to the sauce and let it cook for a few minutes before adding the chicken and topping it off with the pie crust. 

For a vegetarian version, replace the chicken with frozen or fresh vegetables. 

Use Italian seasoning or any other combination of herbs that works for you. Add crushed chili's along with the Tabasco to give it more flavor.

Ingredients

Pot Pie Filling

  • 1 chicken 3 to 4 pounds
  • 2 small onions cut into small pieces
  • 2 carrots cut in thin slices
  • 3 clove garlic crushed
  • 1-2 tablespoons Italian seasoning
  • 3 tablespoons butter
  • 2 tablespoons flour
  • 1 cup heavy cream
  • salt and freshly ground pepper
  • 1/2 teaspoon Tabasco

Pie Crust

  • Standard Pie Crust
  • 1 egg
  • 1 tablespoon cream

Instructions

  1. Poach the chicken and allow to cool. Reserve the broth.
  2. Cook the vegetables until just tender in some of the chicken broth, seasoned with garlic and parsley.
  3. Melt the butter in a saucepan or skillet, blend with the flour, and cook several minutes.
  4. Gradually stir in 1 cup of the broth and continue stirring till the mixture thickens.
  5. Cool slightly, stir in the cream, and season with salt, pepper, and Tobasco.
  6. Cut the meat from the breast, legs, and thighs into substantial pieces. Add smaller bits of chicken to the sauce. Place the large pieces in a 1 1/2-quart baking dish. Arrange the onions and carrots over the chicken and pour the sauce over all. Allow the mixture to cool thoroughly.
  7. Prepare the pastry and roll out to fit the baking dish with about 1 1/2 inches overlap. Roll up the edges and crimp with the tines of a fork to make it adhere to the top of the baking dish. Make a vent in the center of the pastry to allow steam to escape.
  8. Brush the pastry well with the cream and egg yolk mixture.
  9. Bake 15 minutes in a 450-degree oven. Reduce the heat to 350 degrees and continue baking until the crust is nicely browned and cooked through, about 35 minutes.

Recipe Notes

This recipe is an adaptation of the recipe in James Beard's American Cookery (Little, Brown; 1980)