Chicken Pot Pie
I learned to make on the fly chicken pot pie working at Delfina. We often had some leftover chicken and veggie odds and ends around and this was a delicious way to get staff meal on the table for our crew before the restaurant doors opened. I promise it’s the most streamlined version possible. I know it looks like a lot of text, but it’s just because there are a lot of options. I rarely measure, so don’t get too hung up about the quantities. I also like to serve this with a salad with an acidic vinaigrette, since it’s pretty rich.
Recipe
Yield: 4 servings
¼ cup (half a stick) butter
½ medium yellow onion, chopped
2-3 ribs celery, finely chopped
2-3 carrots, chopped
½ lb potatoes, any kind, cut in half-inch cubes
1 lb boneless, skinless chicken breasts or thighs, cut into one inch pieces (or you could use rotisserie or any other cooked chicken)
¼ cup all purpose flour 3-4 cups chicken broth or water mixed with Better Than Bouillon
1 cup frozen peas
½ cup flat leaf parsley, chopped
1 or 2 packages frozen pie dough or puff pastry
Instructions
Pull your pastry out of the freezer and put it on the counter to thaw.
Make the filling: In a large pot or dutch oven, heat the butter over medium heat until it’s melted. Add the onions, carrots, celery, and potatoes along with a big pinch of salt. Cook until the onion is translucent and the vegetables have softened a bit, about 7 or 8 minutes. If you’re using raw chicken, add it here, turn the heat up a bit and cook until it’s opaque, but don’t worry too much about whether it’s cooked through (it’s going to get cooked in the broth and again in the oven). If you’re using already cooked chicken, hold off on adding it for a minute, add the flour, and mix it up so it’s evenly distributed and starts to toast up a little. Add the broth, starting with three cups. You want the chicken and veggies to be just submerged. Add more as needed. If you’re using cooked chicken, add that in here with the broth. Give everything a stir, bring to a strong simmer, and let it bubble for a minute until the sauce is creamy and has thickened. Turn off the heat and stir in the peas and the parsley.
You have some options at this point. You can pop the filling in the fridge and assemble the pie later in the day or within the next few days. You can put it in containers and freeze it for a great dinner some other night
To assemble the pies: If you’re making the pie right away, let the filling cool slightly. You can make the pie in whatever pan you have. A standard pie plate is the easiest. Line the bottom with a round of parchment paper, lay one crust down, add the filling, top with the other, press the edges down, cut a few slits in the top (or cute shapes!). Brush with egg wash if you’d like it to be a little more golden on top. I’ve also made individual pies in mini loaf pans, I’ve used muffin tins, I’ve put the filling in oven safe bowls and just topped them with a round of puff pastry (not my family’s favorite, they like more pastry). In the spirit of making this quick and easy, I’m never too fussy about how neat it is, I just cut the pastry with scissors however I think it will fit best and call it a day. It’s always delicious and no one complains. Once the pie is assembled you can pop it back in the fridge or freezer until you’re ready to bake or bake it right away.
To bake: preheat your oven to 375 and bake for 45ish minutes for a standard pie, less for smaller ones until the pastry is golden brown throughout and the filling is bubbly. AND if you fill your pie and have leftover filling, freeze it for another time!
