3/14/2017
Pi day.
Pi day is a tradition in our house. We celebrate with pie. Any kind of pie.
Yes, we know we are geeks.
We don't judge.
This year I made chicken pot pie/pi. It turned out really good. This recipe is for a 13x9 pan. If you want to make it in a pie tin, the filling and the crust will make two. You're welcome.
Chicken Pot Pi
Crust:
3 cups all-purpose flour
1 teaspoon salt
1.5 cups cold butter (3 sticks), chopped
1 egg, slightly beaten
5 Tablespoons cold water
1 Tablespoon white vinegar
1 teaspoon dried thyme OR 2 teaspoons fresh thyme
Filling:
2-3 cups shredded rotisserie chicken OR about 2 pounds chicken tenders or thighs, diced
3 celery stalks, diced
3 carrots, peeled and diced
1 large onion, diced
1.5 cups sliced mushrooms
1.5 cups green beans
8 Tablespoons (1 stick) butter
1/2 cup flour
2 cups chicken broth or bouillon
1/4 cup white wine, optional...kind of
1 cup heavy whipping cream
1 teaspoon dried thyme OR 2 teaspoons fresh thyme
1 teaspoon salt, or to taste
3-4 grinds of black pepper
Crust:
Combine the flour and salt in a food processor. Add the butter and pulse until the mixture resembles small peas.
Gradually add the egg, then the cold water, vinegar and thyme. Mix on low speed until it's just combined. Remove the dough from the processor and shape into a ball (two if you are making two pies.) Place the dough in a large plastic bag and slightly flatten. Seal the dough and place in the fridge.
All of this may be done a day or two before making the pie.
Making the pie:
If the dough was made the day before, take it out of the fridge.
Preheat the oven to 400 degrees F.
Melt the butter in a large skillet or Ditch oven over medium heat. Add the onion, carrots, celery, and mushrooms. Sauté the veggies for a couple of minutes, until they become translucent. Add the chicken and the green beans, and sauté until the chicken is no longer pink.
Sprinkle the flour over the mixture, and stir to combine. Cook for a couple of minutes, gently stirring.
Pour in the chicken broth, stirring constantly. Stir in the wine. Continue cooking until the mixture begins to thicken.
Pour in the cream, and stir. Season with the thyme, salt and pepper. Cook the mixture over low heat, allowing it to thicken gradually, about 4 minutes. Taste to make sure it has enough salt, and adjust to your taste.
Pour the mixture into a 13x9 baking dish or 2 deep pie pans.
Roll out the pastry so that it's 1 inch larger than the pan. Place the crust on top of the chicken mixture and cut small slits in the top. Press the crust gently into the sides of the dish to seal.
Bake until the crust is golden brown and the filling is bubbly, about 40 minutes. Cool for 10 minutes before serving.
