ITALIAN CHICKEN POT PIE

ITALIAN CHICKEN POT PIE image

Yield 4-6 servings

Number Of Ingredients 29

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For Crust:
1 1/4 cups flour
3/4 stick butter
White Pepper, Sage, salt, pepper to taste
Very Cold Water
For Filling:
1 Large Chicken Breast
1 heaping tbs flour (season with salt and pepper to taste)
1 tbs Olive Oil + some for coating
2 oz Pancetta
1 med Onion (minced)
2 large Garlic Cloves (minced)
1/4 cup chopped Scallions
1/3 cup chopped mushrooms
1 small Green Pepper (chopped)
1 1/2 cups water
1/2 tsp freshly ground White Pepper
1/4 tsp Black Pepper
1/4 tsp Onion Powder
1/4 tsp Garlic Powder
1/2 tsp Oregano
a dash of Sage
2 Bay Leaves (fresh or dried, break in half)
1 heaping tsp flour
2 med Carrots
2 med Celery stalks
4-8 Baby Red Potatoes (depending on size)
1 Plum Tomato
1 1/4 cup hearty Red Wine (like a Shiraz or Cabernet)

Steps:

For Crust, sift Flour with Spices and cut together with butter. When mixture resembled fine dust, add just enough water to make the dough stick together. Form into a ball, cover, and set in refrigerator. Cut Chicken into bite size cubes and toss with Flour. Heat Olive Oil in large skillet and brown the floured chicken. Add sliced Pancetta and heat until slightly crispy. Remove from heat and set aside. Lightly coat large saucepan with olive oil and add the Onion, Garlic, Scallions, Mushrooms, and Green Pepper. When sizzling, add water. Add all spices and herbs, stir together. Whisk in flour for thickening. Wait until boil and simmer until slightly thickened. Chop Carrots and Celery Crosswise and halve Baby Potatoes. Add to saucepan. Chop Plum Tomato and add. Stir in Red Wine, and when combined, add Chicken and Pancetta back into saucepan. Simmer until reduced to thick stew consistency. This may take as long as 45 minutes so if you like firmer veggies or don't have the time, sift another tsp of flour to mixture and stir. When thickened, remove from heat and pour into medium casserole dish. Roll out crust dough to cover your casserole dish and place over the top of filling. Tuck down the sides so they won't leak and cut slits in the top. Bake at 375°F for 1 hour or until juice bubbles through slits in top and the crust is browned.