Chicken Pot Pie

At the Blue Plate Special class on Saturday we made individual chicken pot pies. A creamy sauce filled with chicken, pearl onions, celery, chives and fresh thyme. Topped off with a flaky, cheddar cheese crust (note the leaf cutouts as well). This recipe is really versatile, you can switch up the veggies and/or the herbs. Just keep the measurements approximate - you can even do it with beef. Truly a comfort food.

Chicken Pot Pie with Cheddar Crust

Cheddar Crust

2 cups all-purpose flour
¾ cup chilled, unsalted butter
1 cup shredded cheddar cheese
½ cup ice water

In a food processor, place the flour and butter. Pulse until combined and crumbled, and then add the cheese until just blended. Add water until the mixture resembles cornmeal and when holds when pressed together. Roll between two silpats and place in refrigerator until needed.

Filling
2 ¼ cup chicken stock
2 ½ tsp. salt
1 Tbsp chicken demi-glace (optional)
2 ½ lbs. boneless chicken
2 ½ cups baby carrots
1 bag frozen pearl onions
3 stalks celery, thickly sliced
1 cup peas
6 Tbsp unsalted butter
7 Tbsp all-purpose flour
1 cup heavy cream
1 tsp thyme
3 Tbsp chives
3 Tbsp parsley
Salt and Pepper to taste
1 egg, beaten

Preheat an oven to 400 degrees

In a saucepan bring the stock to a simmer and add the chicken, carrots, onions, celery and peas. Cook uncovered until chicken is opaque, 15-20 minutes. Remove the chicken from the stock and let cool. Cut the chicken into cubes or shred with a fork. Pour stock mixture through sieve from one pot into another to remove vegetables. Set vegetables aside.

In another saucepan over medium heat, melt the butter. Sprinkle in the flour and whisk until the mixture is bubbling – do not brown. Add stock gradually, whisking constantly and bring to simmer. Cook mixture for 4-5 minutes, until thickened. Add the cream. Remove from the heat and add the thyme, chives and parsley. Add salt and pepper to taste. Stir the chicken and vegetables into the sauce. Spoon mixture into a baking dish and brush the edge with the egg mixture.

Remove the pastry from the refrigerator and trim edges to fit the pan. Using remaining pastry, cut out leaf shapes if desired for decoration. Place pastry on top of baking dish and press down around edge to seal pastry to egg wash on dish. Then brush top of pastry with egg wash and follow up by putting leaf shapes over that and brushing those with additional egg wash. Cut several slits in the top of the pastry to allow steam to release.

Bake until golden, 25-30 minutes. Remove from the oven and let stand for 5 minutes, then spoon into bowls to serve.