Chicken Vegetable Pot Pie Recipe

From Dorothy McNett's Recipe Book.

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See Also: Casseroles · Chicken / Poultry · Main Dishes · Pies and Tarts

Chicken Vegetable Pot Pie

Enough to make a large pot pie in a deep casserole dish about 8-9 inches in diameter, or for 4-6 individual pot pies in oven proof soup bowls or small casseroles.

2-3 cups cooked chicken, cut into chunks

1 white potato
1 small sweet potato or yam
1-2 carrots
1-2 ribs celery
2-3 sprigs fresh parsley, snipped

1/4 cup butter or extra virgin olive oil
1/4 cup all purpose flour
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground peppercorns
1/2 teaspoon good quality dry mustard
pinch of cayenne or Dried Chipotle pepper
1 1/2 cups milk OR chicken broth from cooking the chicken
1-2 teaspoons concentrated chicken stock mix, if using only milk
2 egg yolks, whisked

3-4 large mushrooms, sliced and diced as necessary
1/2 - 1 cup sweet peas

1 cup all-purpose flour
2 tablespoons cornmeal (polenta)
1/2 teaspoon fine sea salt
1/4 to 1/2 teaspoon freshly ground white peppercorns
1/3 cup very cold butter
1/4 cup very cold water plus perhaps 1 tablespoon more

1 egg yolk, whisked

Preheat oven to 375 degrees. Cut up chicken into chunks and place into baking dish or individual bakers. Wash and scrape or peel vegetables and using your sharp chef knife, cut into chunks. Place in microwave vegetable cooker or batter bowl. Cover. Microwave on high 5 minutes, shake or stir, and microwave another 1-2 minutes to finish the cooking. Set aside.

In batter bowl put the butter or oil, flour, salt, pepper, mustard, and cayenne. Microwave on high 30 seconds, whisk well. In a glass measuring cup whisk together milk, concentrated stock mix, and egg yolks and then add to the flour mixture, whisking well. Microwave on high 1 minute, whisk well. Microwave another 1-3 minutes or until thickened like a smooth gravy. Combine with cooked vegetables. Pour it over the chicken pieces. Stir in mushroom pieces and peas. Set aside.

In food processor with steel chopping blade in place, whirl the flour, cornmeal, salt and pepper to blend. Add the cold butter and pulse just enough to chop the butter into the flour, leaving little pieces of butter. Add the cold water and pulse just so that it wants to form a ball. Remove from processor, shape into a ball and set aside for 1-2 minutes while you prepare the rolling surface. Using a pastry cloth, dredge on some flour with the flour dredger and rub into the cloth as well as into the rolling pin cover. Roll out the dough about 1/4 inch thick. Place over the casserole dish, leaving enough of the crust so that it touches the lip of the casserole. Roll under any excess crust, fluting and tucking the edge. Using a knife or a fork, make several slits in the top to allow steam to escape. Brush the egg yolk over the surface. Bake 30-35 minutes or until nicely browned and bubbly.

Recipe created 2003-03-31.

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