Ingredients:

Pie Crust:

1 2/3 cups (220 grams) all-purpose flour

1/2 teaspoon (2 grams) salt

1 tablespoons (15 grams) granulated white sugar

10 tablespoons (140 grams) cold unsalted butter, diced

4 - 5 tablespoons ice cold water

Chicken Filling:

1 tablespoon (13 grams) butter

1 tablespoon (13 grams) oil

1 cup (140 grams) finely chopped onion (about 1 medium onion)

1/2 cup (65 grams) finely chopped celery (about 1-2 stalks)

1 cup (140 grams) finely chopped carrots (1-2 carrots)

1 cup (90 grams) chopped mushrooms

1/3 cup (80 ml) white wine, optional

3 tablespoons (25 grams) all purpose flour

2 1/2 cups (600 ml) chicken stock (broth)

1/2 teaspoon (1 gram) dried tarragon

1/2 teaspoon (1 gram) dried thyme

1/2 cup (120 ml) cream (can use heavy or light cream)

1 cup (130 grams) frozen peas

3 cups (345 grams) bite-sized pieces of cooked chicken (or turkey)

1/4 cup (15 grams) chopped parsley


Instructions:

Pie Crust: In your food processor, place the flour, salt, and sugar and process until combined. Add the cold butter and process (using the pulse button), until the mixture is crumbly (resembles coarse meal). Pour the ice water, one tablespoon at a time, through the feed tube, and process (pulse) just until the dough is moistened and starts to clump together when pinched (it should not be a solid ball of dough). Turn the dough out onto your counter and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for about 30 - 60 minutes, or until firm enough to roll out. (The pastry can be refrigerated for a few days or frozen for a month. If frozen, defrost in the refrigerator overnight before using.)

Meanwhile prepare the Chicken Filling: Heat the oil and butter in a large skillet over medium high heat. Add the onions, celery, carrots, and mushrooms and saute until the onions are translucent and the carrots and celery are tender crisp. Season with about 1/4 - 1/2 teaspoon (1-2 grams) of salt and 1/2 teaspoon (2 grams) of black pepper. Add the wine and simmer rapidly until the wine has evaporated. Then add the flour and stir over medium heat for about two minutes making sure all the vegetables are coated with the flour. Gradually add the chicken broth and stir until smooth. Let simmer for about five minutes. Stir in the tarragon and thyme. Then gradually add the cream stirring to combine. Stir in the frozen peas and chicken. Simmer until the peas are cooked. Taste and add more salt and pepper if needed. Finally, stir in the chopped parsley.

Divide the filling equally among your pie pans. Let cool to room temperature while you roll out your pastry.

Preheat your oven to 375 degrees F (190 degrees C).

When chilled, remove the pastry from your refrigerator, and divide into 4 - 5 equal pieces (depending on the size of the pie pans you're using). On a lightly floured surface, roll out each round of pastry to cover your pans. To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center outwards). When the pastry is rolled to the desired size, cut three slits in the center of the pastry so the steam can escape during baking.

Gently place the pastry over the chicken filling. Lightly press the pastry around the edges of the pan to seal and then press the edges of the pastry with the tines of a fork.

Brush the tops of the pastry with an egg wash (whisk one large egg with 1 tablespoon cream) and sprinkle with some grated parmesan cheese, if desired. Place your Chicken Pot Pies on a large baking sheet and bake for about 30-35 minutes or until the pastry is golden brown and the juices are bubbling. Let cool about 10 - 15 minutes before serving.

The Chicken Pot Pies can be frozen. Freeze uncovered and then put in an airtight container and return to freezer. Can be frozen for a couple of months.

Makes five - 5 inch (12.5 cm) or four - 6 inch (15 cm) Chicken Pot Pies.

Note: You can make one large Chicken Pot Pie. Use either a 9 or 10 inch (23 - 25 cm) deep dish pie plate.


Description:

A nice thick layer of buttery crisp pastry covering a rich and creamy filling full of bite sized pieces of roasted chicken and sautéed vegetables. That is my idea of the perfect Chicken Pot Pie. This a far cry from the chicken pot pies of my youth which were commercially made. And yet how I loved them. I loved going to the grocery store when my Mom allowed us to decide whether we wanted a chicken or a beef pot pie for supper.

While my expectations of what makes a great Chicken Pot Pie may have changed over the years, I still love this savory pie. But now I like to make my own. As you can see, this recipe isn't for one large chicken pot pie, although you can make it that way. Instead it makes four to five individual pies. I do this because Rick and I are now empty nesters, so one large pie is just too much for the two of us. Also, making individual pies allows me to freeze a few so I have a quick and easy meal on hand when I don't have time to cook. Serve with a tossed salad and you have a really nice dinner.

When you make this pie you can use either roasted or poached chicken. It can be homemade or I often buy a roasted chicken from the grocery store to make this recipe. Also, instead of just chicken you could use a combination of chicken with ham or bacon. Or you could use turkey or even chunks of beef left over from Sunday's roast would be good. Feel free to adjust the amount and types of vegetables used. You could even add some small chunks of boiled or roasted potatoes. For ground spices I like to add some ground thyme which I think enhances the poultry flavor and I also like to add some dried tarragon leaves (although you could use fresh). Tarragon has a distinct flavor that hints of anise or licorice and I just love how it pairs so well with chicken (but you could leave it out if you prefer).