Chicken Pot Pie
Serves 1
Directions
- 1Roll out the pie crust dough.
- 2Trim the edges of the pie crust with a pizza cutter.
- 3Place one rolled pie crust into a pie plate.
- 4Dock the bottom of the pie crust with a fork.
- 5Cut a vent hole in the center of the second pie crust using a cookie cutter.
- 6Chill both pie crusts in the refrigerator while making the filling.
- 7Chop carrots, onions, and celery into medium-sized pieces.
- 8Tear oyster mushrooms into smaller pieces.
- 9Add 0.5 cup of unsalted butter to a pot over heat.
- 10Add the chopped carrots, onions, celery, and torn mushrooms to the pot.
- 11Add 2 tablespoons of fresh thyme and a pinch of salt to the vegetables.
- 12Sauté the vegetables until tender-crisp, about 7-8 minutes.
- 13Clear a hole in the center of the vegetables and add a dash of oil.
- 14Grate garlic into the hole and sauté it until fragrant.
- 15Add 0.5 cup of all-purpose flour to the pot and cook it out for 1-2 minutes.
- 16Pour in 0.33 cup of cognac and let it absorb into the flour to create a paste.
- 17Add 2.5 cups of chicken stock to the pot.
- 18Pour in 0.5 cup of heavy cream.
- 19Add 10 ounces of frozen peas to the mixture.
- 20Season the stock with salt and pepper.
- 21Let the mixture simmer to thicken for about 5 minutes.
- 22Add 0.25 cup of fresh dill to the thickened filling.
- 23Add 3 cups of shredded roasted chicken to the pot and mix well.
- 24Turn off the heat and remove the filling to cool.
- 25Pour the cooled filling into the cold pie crust.
- 26Place the second pie crust on top and crimp the edges to seal.
- 27Brush the top crust with an egg wash.
- 28Bake the chicken pot pie in the oven.
- 29Remove the baked chicken pot pie from the oven.
- 30Serve a slice of the chicken pot pie.
Ingredients
- 2 pie crusts
- 0.5 cup unsalted butter
- carrots
- onions
- celery
- 5 ounces oyster mushrooms
- 2 tablespoons fresh thyme
- salt
- oil
- garlic
- 0.5 cup all-purpose flour
- 0.33 cup cognac
- 2.5 cups chicken stock
- 0.5 cup heavy cream
- 10 ounces frozen peas
- pepper
- 0.25 cup fresh dill
- 3 cups roasted chicken
- egg wash
Equipment
rolling pinpizza cutterpie plateforkcookie cutter setpotspatulagrateroven
Tips
- Don't cut vegetables too small for texture.
- Chill pie crusts while making the filling.
- Remove filling to cool before adding to pie crust.
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