Wednesday, February 4, 2009

Comfort Recipes, Part 2

Day 2's recipe is for the ultimate comfort food. I had to chuckle a little as I wrote that because my mind immediately went to Tyler Florence when I typed the word “ultimate”. Everything he makes he claims is the ultimate. It drives Wes absolutely nuts and I just think it’s funny to watch him get so agitated! He does have a point though, is it necessary to have the “ultimate grilled cheese” or the “ultimate deviled eggs” – not that he’s showcased either but you get the point. Sorry, I got carried away and need to get back to the ultimate comfort food, Chicken Pot Pie. While I like the dish, it’s not necessarily one of my favorites. Truth be told, the crust is my favorite part and I’ve been known to pick out the veggies and just eat the crust. I searched and searched for the best recipe after Wes ate this all-natural one I had gotten at the Coop and declared it as one of the best he’d ever eaten. No pressure, geesh! I couldn’t find one that suited, so I combined, altered, and eventually came up with my own. I thought it was fantastic but Wes said it needed something, salt or butter he suggested. Admittedly, I don’t use much salt and try to cut back on the butter wherever possible (just not the crust!). So keep that in mind as you’re considering the recipe. The chicken mixture in this dish could stand alone but the crust does add something and makes it more traditional. The filling can be made a day ahead and then reheated before using. By doing that, this dish comes together pretty quick on a weeknight.

Chicken Pot Pie


7 T. butter, divided (you'll need 5T. at room temperature)
5T. flour
2 T. olive oil
1/2 cup chopped celery (about 3 stalks)
1/2 cup chopped carrots (about 2 large)
1/2 cup chopped onion
1 large red potato, chopped
3 garlic cloves, chopped
1 cup sliced mushrooms
salt and pepper to taste
dash of red pepper flakes
3 cups chicken broth
1/4 cup half and half
2-3 cups cooked, shredded chicken
1 cup frozen peas


1/2 cup (1 stick) butter, chilled and cut into 16 pieces
1 1/2 cups flour
5 oz cream cheese
1/2 tsp salt
pinch white pepper
To make the filling: Melt 2 T. butter and olive oil in a large saute pan and heat over medium. Add the celery, carrots, potatoes, and onions and cook until slightly brown, about 15 minutes. Add the garlic and mushrooms and cook another 5 minutes. Add the salt, black pepper, and crushed red pepper flakes. Add chicken broth and bring to a simmer. While that is coming to a simmer, mix remaining 5 T. butter (at room temp) and flour in a bowl. Add 1 tablespoon at a time to filling, whisking after each addition. Bring mixture to a boil. Reduce heat; simmer until thickened, stirring often, about 5 minutes. Stir in chicken, peas, and half and half. Season with salt and pepper. (The filling can be made a day ahead.)
To make the crust: Preheat oven to 375. In a food processor, pulse the flour and butter until crumbly. Add the salt, white pepper, and cubed cream cheese. Again, continue pulsing until crumbly (the mixture should resemble coarse crumbs). Gradually add water, 1-2T. at a time, just until mixture forms a ball. Transfer the dough to a floured surface and roll out to a 1/4-inch thickness.
To assemble: Divide the filling between 6-8 individual ramekins or other oven-safe cooking bowls. Cut dough to be slightly larger than your dish and top filling with dough rounds. If you want a more golden crust, beat egg in a small bowl and lightly brush the beaten egg on the dough. Bake for 25 minutes, or until golden.

Not the best picture but I wanted The filling.
to at least show what the finished
product looked like with the crust.

No comments:

Post a Comment