CHICKEN POT PIE (PAUL'S)

CHICKEN POT PIE (PAUL'S) image

Categories Chicken Vegetable Bake Dinner

Number Of Ingredients 22

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Ingredients

2 whole (4 split) boneless chicken breasts
Kosher salt
Freshly ground black pepper
4-5 cups chicken stock, preferably homemade
8 tablespoons (1 stick) unsalted butter
1 cup onions, chopped
1/2 cup celery, chopped
1-2 cloves garlic, minced
1/2 cup all-purpose flour
1/4 cup heavy cream
1 cups medium-sliced carrots, steamed for 2-3 minutes
1 cup frozen peas
1/2 cup minced fresh parsley leaves
For the pastry:
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper

Steps:

Preheat the oven to 375 degrees F. For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes. Place the chicken breasts in a pot of seasoned water and gently poach until just cooked through. Drain and cool. Cut into 1/2 inch cubes. Reserve. Divide the dough into half, re-wrap 1 half and divide other half into quarters and roll each piece into a 6-inch circle. Spray each bowl with cooking spray. Place each circle into each bowl and press down to flatten into the bowl. Crimp edges. Place bowls in oven and pre-bake for about 10-15 minutes until firm. Remove from oven and cool for 5 minutes. In a large pot or Dutch oven, melt the butter and saute the onions and celery over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and sauté another minute. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas and parsley. Mix well. Divide remaining dough into quarters and roll out into 6 inch circles. Fill each bowl with chicken mixture. Place dough over each bowl and crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.