Chicken Pot Pie Two Ways

This week was just cold and rainy enough for chicken pot pie.  Because this recipe makes so much, I’ll usually freeze half of the mixture for another time.  But this week, instead of freezing half, we ate it two nights in a row (with a few lunches thrown in).  So, we’re probably good for chicken pot pie for a while.

I’ve adapted an Ina recipe for the pot pie, using store-bought pie crust (shudder) for the topping for Dinner #1 and herb biscuits for the topping for Dinner #2.

Once the chicken and vegetable mixture was ready, I placed my ramekins on the pie crust to cut out the pieces for the top.  This is MUCH easier to do when the ramekins are empty.  Trust me.

Then I filled them with the chicken mixture,

brushed the tops with egg wash and cut slits for steam to escape,

and then baked them until they were bubbly.

For the second night, I made Cook’s Illustrated’s cream biscuit recipe for the topping (I added fresh chives).

The end result was tweaked just enough to convince us that we weren’t just reheating leftovers, but eating something new.  And the chive biscuits give you the perfect portion size.

One thing about chicken pot pie hasn’t changed.  NO ONE waits for it to cool down to eat it.  It was delicious, but I think we all have second degree burns in our mouths.

– Catherine

Chicken Pot Pie (Adapted from Ina Garten’s Chicken Pot Pie)

– 6 boneless/skinless chicken breasts

– 4 cups chicken stock

– 12 tablespoons (1 1/2 sticks) unsalted butter

– 2 yellow onions, chopped

– 1 leek, white and pale green parts, diced

– 3/4 cup all-purpose flour

– 1/4 cup heavy cream

– 2 cups medium-diced carrots

– 1 (10-ounce) package frozen peas (2 cups)

– 1 1/2 cups frozen small whole onions

– 1/2 cup minced fresh parsley leaves

Preheat the oven to 350 degrees F.  Roast the chicken breasts with olive oil, salt and pepper until cooked through.  Dice into bite size pieces when cool enough to handle.

In a large pot or Dutch oven, melt the butter and sauté the onions and the leek until translucent, about 10 minutes. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the chicken stock to the sauce heat until it reaches a simmer and begins to thicken.  Do not boil.  Add  about one teaspoon salt, pepper, and the heavy cream followed by the chicken, carrots, peas, onions and parsley. Mix well.

Divide the filling into ovenproof ramekins of any size.  Place pieces of pie crust on top and seal with egg wash, followed by more egg wash on top.  Cut slits in each pot pie for steam to escape and place on a baking sheet.   Bake at 375° for 45 minutes -1 hour, or until the top is golden brown and the filling is bubbling hot.

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