Chicken Pot Pie

This homemade chicken pot pie is inspired by Marshall Field's iconic recipe. This pot pie is the ultimate comfort food, with slow-cooked chicken, a creamy vegetable filling, and a homemade pie crust.

Ingredients :

For the chicken and stock

• 1 (3 1/2 pound) whole chicken

• 1 carrot

• 1 stalk celery

• 1 small onion, halved

• 2 teaspoons salt

For the pie crust

• 1 1/2 cups all-purpose flour

• 1/2 teaspoon salt

• 1 cup (1 stick) chilled unsalted butter, chopped into 1/2-inch cubes (freeze cubes for at least 15 minutes before using)

• 1/4 cup vegetable shortening, chilled

• 3 to 4 tablespoons ice water

For the chicken pot pie filling

• 6 tablespoons unsalted butter

• 1 1/4 cup diced onion (about 1 1/4 cup)

• 3 carrots, thinly sliced on the diagonal

• 3 thinly sliced celery stalks, cut on the diagonal

• 1/2 cup all-purpose flour

• 2 1/2 cups of chicken broth that was saved after boiling the poultry

• 1 1/2 cups milk

• 1 teaspoon chopped fresh thyme leaves

• 1/4 cup dry sherry

• 3/4 cup green peas, frozen or fresh

• 2 tablespoons minced fresh parsley

• 2 teaspoons salt

• 1/2 teaspoon freshly ground black pepper

For the egg wash

• 1 egg whisked with 1 tablespoon water

Special Equipment

• Food processor

• 10 ounce ramekins (6 of them)

STEPS :

     1. Cook the chicken :

In a large stockpot, combine the chicken, carrot, celery, onion, and salt. Bring to a boil over high heat with cold water until just covered.

Cook for 45 minutes at a simmering temperature. Remove the chicken from the pot and set aside for 15 minutes to cool. While the chicken cools, keep the remaining water and vegetables in the pot boiling.

     2. Shred the chicken :

When the chicken is cold enough to touch, remove as much meat as you can. Place the meat on a platter.

     3. Finish the chicken stock :

Return the chicken bones to the stockpot and reduce the stock to a quart or quart and a half over high heat.

2 1/2 cups of the stock should be set aside for this recipe. The remaining stock can be refrigerated and saved for subsequent use.

     4. Prepare the pie crust dough :

Utilizing a food processor, combine the flour and salt. Pulse 5 times to incorporate the cooled butter cubes. Add the shortening and pulse several times more, until the dough resembles coarse cornmeal with pea-sized chunks of butter.

After each addition of ice water, add it gradually while pulsing, until the dough holds together when compressed between your fingers.

Empty the contents of the food processor onto a clean surface. Mold into a ball with your hands, then flatten into a disk. Before rolling, sprinkle with flour, wrap in plastic wrap, and place in the refrigerator for at least 30 minutes or up to 2 days.

     5. Preheat oven to 400°F.

    6. Prepare the filling :

Melt butter over medium heat in a big skillet. Cook, stirring occasionally, until the onions, carrots, and celery are transparent, about 10 minutes. Cook for another minute, stirring constantly, after adding the flour.

2 1/2 cups chicken stock, whisked in. Incorporate the milk. Reduce the heat to low and cook for 10 minutes, stirring frequently, until thickened and creamy.

Stir in the chicken flesh, thyme, sherry, peas, parsley, salt, and pepper. Season with salt and pepper to taste. Fill six 10-ounce ramekins halfway with the heated filling.

     7. Prepare the crust :

Roll out the dough to a quarter-inch thickness on a lightly floured board.

Make 6 circles that are slightly larger than the circumference of the ramekins. Place a round of dough on top of each pot pie filling.

Fold the excess dough under itself and press it against the ramekins' edges with the tines of a fork. Make a 1-inch vent in the center of each pie. Apply an egg wash to each pie with a pastry brush.

     8. Bake :

Line a baking sheet with foil and set the pies on it. At 400°F, bake the pastry for 25 minutes, or until it is golden brown and the filling is bubbling.

Allow at least 5 minutes before serving to cool.

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