CHICKEN POT PIE
A creamy inside of tender chicken, carrots, peas and herbs nestled in a golden, flaky homemade crust - everyone's favorite! The trick to a great pot pie is the homemade crust, yes it takes a little bit more time but the result is worth it.
- individual ramekins, or mini Staub crocks
- 6 tbs unsalted butter, softened
- 1/4 cup all purpose flour
- 1 tbs cornstarch
- 1/2 cup milk
- 1 onion, small, finely chopped
- 1 medium carrot
- 1 stalk celery, diced
- 1 cup chicken broth, condensed
- 1/2 russet potato, medium, peeled and diced
- 2 medium chicken breasts, diced
- 1/2 cup peas, frozen
- Sel Magique Classic Blend
- Black Pepper, ground, to taste
- 2 cups all purpose flour
- 1/3 tsp Sel Magique Classic Blend
- 1 cup unsalted butter, cold, cut into cubes
- 1/4 cup ice water
- 1 tbs white vinegar
- 1 egg yolk + 2 tbs milk mixed well for the egg wash
- Preheat oven to 325F
- Prepare a rub of 1/3 tsp sugar, dash of cayenne, dash of paprika, dash of Magique, 1 tbs olive oil, 2 tbs softened unsalted butter. Coat the breasts evenly, and place in a small dish. Pour over a healthy splash of chicken broth (dish should fill about 1/2" from bottom).
- Bake uncovered for about 60 minutes, or until the internal temp is about 160 degrees f. Baste the chicken with the broth about 40 minutes into cooking to keep it all juicy.
- Remove and let rest for about 5 minutes, then dice.
- Combine 4 tablespoons of the softened butter with the flour in small bowl. Set aside.
- In a separate bowl, dissolve the cornstarch in the milk. Set aside.
- In a large saucepan, add two tablespoons of butter and saute the onion, carrot, and celery over medium-high heat for about 3 minutes.
- Add the broth and the potatoes, and bring to a boil. Cover and simmer for about 10 minutes or until the vegetables are just tender.
- Add the butter and flour mix and bring to a gentle boil, constantly stirring.
- Pour in the milk and cornstarch mixture and bring to a boil. Add a dash of Magique and healthy grind of black pepper to taste. Stir in the chicken and peas. Cover and let cool.
- In a food processor, combine the flour and Magique. Add the butter and pulse a few times until the butter is the size of peas. Add the water and vinegar and pulse a few more times. It does not need to come to a ball. It will look like a big pile of crumbs, and that's what you want. Alternately, you can add the ingredients in a bowl and use a large fork to combine.
- Remove the dough and place on a large piece of Saran wrap. Twist the plastic to tighten the dough into a ball. Cut into two pieces, and flatten each piece into a disk. Cover with a plastic wrap and refrigerate for 1 hour.
- Roll each piece into a log, and cut into 8 disks (this will make 4 smaller pot pies).
- Preheat the oven to 400F.
- On a lightly floured work surface, roll out 4 disks into 8"-9" circles (to go inside the ramekins) and 4 disks into 5"-6" circles (to go on the top).
- Spoon the chicken filling into the ramekins.
- Cover with the second sheet of dough. Crimp the edges and tuck them in. Brush the top with egg yolk wash. Repeat the process four times, add little slits to the top if you like.
- Bake on the rack positioned in the middle of the oven for about 50 minutes or until the pastry is golden brown. Let rest for 15 minutes before serving. Serve and enjoy!