Sunday Supper: Chicken Pot Pie
Each Saturday evening we bring you a Sunday Supper recipe. Why Saturday? So you have time to shop and prepare for tomorrow, of course!
I'm actually on a mini vacation in Ithaca, New York, as I write this, and, ladies and gents, it is cold here. And that's got me thinking of hot, comfort food so I thought I'd share this chicken pot pie recipe that I like to make. It follows, after the jump.
Chicken Pot Pie
- serves 6 -
Ingredients
1 tablespoon butter, plus 1/4 cup melted butter
2 medium shallots, sliced thinly
1 garlic clove, minced
Kosher salt, freshly ground pepper
1 1/2 cups chicken stock
2 tablespoons all-purpose flour
4 medium carrots, cut into 1/4-inch-thick slices
3 medium celery stalks, cut into 1/4-inch-thick slices
4 cups shredded poached chicken
3 tablespoons coarsely chopped fresh parsley, plus about 1/2 cup leaves for crust
1/2 teaspoon finely chopped fresh tarragon
1/2 cup frozen peas
6 sheets frozen phyllo dough, thawed
Sea salt, for sprinkling (optional)
Procedure
1. Preheat oven to 425°F. In a medium saucepan over medium heat, melt butter. Add shallots, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring now and then, until shallots are translucent, about 3 minutes. Stir in 1 cup chicken stock. Whisk remaining 1/2 cup stock into the flour in a small bowl. Whisk into shallot mixture. Bring to a boil, whisking constantly. Reduce to a simmer. Cook 5 minutes, whisking occasionally.
2. Add carrots and celery. Bring to a boil. Stir in chicken. Return to a boil. Remove from heat. Stir in chopped parsley and tarragon. Let cool. Stir in peas. Transfer to a 2-quart (8 1/2-by-12-inch) baking dish.
3. Brush 1 sheet of phyllo with melted butter. Sprinkle with parsley leaves. Repeat with remaining phyllo, parsley, and butter; do not sprinkle parsley on final layer. (Keep unbuttered phyllo covered with plastic wrap and a damp kitchen towel.) Drape crust over cooled filling; tuck in edges. Cut four 4-inch slits in crust for vents. Sprinkle with sea salt, if desired.
4. Bake until crust is golden brown and juices are bubbling, about 30 minutes. Remove from oven, and recut vents. Serve immediately in shallow bowls.
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7 Comments:
How much unsalted butter (quantity was omitted)
How much Chicken, and, sorry if this is a dumb question, but is it poached before first being added as specified above, or does the step listed in the recipe constitute the poaching?
Laguna at 7:57PM on 02/16/08
Laguna, I'll bet it's 1 tablespoon of butter, and you would want to poach the chicken before adding it. I'm thinking probably a pound of chicken? Depending on how many hungry people you're serving. Hope that helps!
Eilen at 8:42PM on 02/16/08
This sounds great. I've made a similar version with a mash potato top. I made the filling and once cooled put the potatoes on there and baked it in the oven. Works great.
The Healthy Irishman at 9:18PM on 02/16/08
@Laguna: S/B 1 tablespoon butter. Sorry for the omission. Was typing too quickly.
Also: Poach chicken beforehand. Poach a whole bird, and then remove skin and then remove meat from bones. Shred the meat or cut into bite-sized pieces. Should make about 4 cups.
Adam Kuban at 9:34PM on 02/16/08
This sounds much like the chicken pot pie of my childhood. I have to make this because it was delicious and comfort food is just what I'm craving. Any reminder of my mother makes me happy.
Imagine my shock when I moved to PA and ordered chicken pot pie and there was NO CRUST. It has big honkin' noodles, and hardly any vegetables. I want what I remember and loved. Thanks for the recipe!
PerkyMac at 1:04AM on 02/17/08
I really like the idea of the phyllo crust. Lots of snappy, crisp layers plus less work than making a pastry crust equals me being much more likely to make chicken pot pie when I crave it...
Charcuterista at 12:07PM on 02/17/08
Yummy!!! This recipe sounds scrumptious so it will be on my list to make this week! Btw...is poaching a whole chicken the same as boiling it? Also, Adam, would you mind giving me a recommendation on a good (not necessarily fancy) restaurant, or pizza joint in Ithaca? We will be visiting (from Louisiana) in July.
gailfrances at 6:09PM on 02/17/08