Happy New Year! It’s 2015!
We’re supposed to be eating more chocolate and doing fewer jumping jacks and packing on the pounds for hibernation, right? No? Since when did winter mean resolutions – green smoothies, early work-outs and cutting back on holiday sweets? If we can’t eat all the delicious foods that help us gain that extra fat as we hunker down for the cold weather, than I’d rather just sleep. That’s what winter should be all about – hibernation! Well, at least we can pretend on snow days… that is if we get any.
If your goal is fat and happy hibernation food, then here’s a good recipe for you. Or if you’ve made a resolution to do more cooking, here is something you can try: Chicken Pot Pie. Now don’t be scared – it’s not as hard as it sounds (or if it is as hard as it sounds see below where I’ve given you some simplified options while still maintaining the “homemade” feel.) You start with a pie crust (one of my favorite things to make because I get to use my favorite kitchen tool – the pastry blender (pictured below).
The best kind involve flour, butter and/or shortening, salt, and ice water. It’s as simple as that. This extra flakey recipe also adds a little egg and vinegar. Don’t ask me why the vinegar, but trust me. It’s good. You want the fat to be cold and the water to be cold because the chunks of fat in the flour is what gives you your flakey pie crust. You can also use your hands (equally fun) to break the fat up into the flour. You’ll want it to look like this (this one I did by hand).
Now I know you’re probably nervous because the chunks are uneven and large and ugly, but this is what will make the most delicious pie crust ever. Add your liquid ingredients and gently mold it together. Don’t knead, don’t overwork, just bring it together so it holds in one piece and embrace the shaggy dough that you’ve made. Wrap, refrigerate, and wait.
Saute some vegetables – the usual trio of onions, celery, and carrots (or leave out the onions if you’re like me and they seem to bug you).
Add some flour to thicken it and slowly ladle in chicken broth to make your sauce. Add your shredded, cooked chicken and some peas and ta-da! Was that so hard? (Ok, ok different strokes for different folks.) I will break it down for you below.
Chicken Pot Pie
adapted from Ree Drummond’s recipe
For the crust: (double the recipe if you want a bottom crust)
1.5 cups all purpose flour (I did 1/2 cup whole wheat pastry flour in mine)
1/4 tsp. salt
6 T. cold unsalted butter, cut into 6 pieces
6 T. cold shortening, cut into 6 pieces
1 egg, beaten
2 T. ice cold water
1.5 tsp. white vinegar
In a medium bowl (or food processor if you must) mix flour and salt briefly to blend. Add in butter and shortening and toss briefly to coat in flour. Blend with a pastry blender, your hands, or two knives to break up the fat into smaller pieces. Drizzle the ice water, vinegar, and HALF of the beaten egg over the mixture and gently mix to combine. If necessary use your hands to bring the dough together. Save the remaining beaten egg, cover, and refrigerate. Wrap the dough in plastic wrap and refrigerate for at least 45 minutes or up to a day. When ready to bake, remove the crust from the fridge 10 minutes before to making it easier to roll.
For the filling:
3-4 chicken breasts (about 1.5-2 lb.)
6 cups chicken broth
3 T. unsalted butter
2 medium carrots, peeled and diced
3 stalks celery, diced
1/4 cup flour
frozen peas, add to your liking
In a large saucepan lay your raw chicken breasts, without overlapping if possible. Add enough cold water or chicken broth to cover by a few inches (for me that was 6 cups) and put the lid on. Bring to a light boil, lower the heat to medium-low and simmer for 10 minutes. Meanwhile start your veggies. After 10 minutes, use a digital thermometer to check your chicken breasts. They should all be at least 165 degrees. When done, remove and set aside to cool. Reserve chicken broth! If you used water to poach the chicken broth, measure out your remaining water and add enough bouillon to flavor it (I use Better than Bouillon). OR heat up 4 cups of chicken broth in a separate saucepan until warm.
In a large skillet melt the butter. When it begins to foam add your chopped veggies (an onion too if you like) and saute for 5 minutes or so until they begin to soften. Season lightly with salt and pepper. Sprinkle the flour over the veggies and stir. Cook for a few minutes to incorporate the flour. This will help thicken your sauce. Now gradually add your chicken stock, one ladle at a time, stirring carefully as you add. You will notice the sauce will thicken immediately. Add the stock to your liking. I find 3-4 cups seems the right amount for me. The filling will thicken a little more as it cools so you don’t want it to be too thick.
Chop or shred your cooled chicken and add to the filling along with peas if desired. Stir and taste. If it’s bland, add some salt. If it’s too salt, add a little water. Then remove from heat and pour into a deep dish pie pan.
On a floured surface roll out your dough to the size of your pie plate. Cut slits in a few places to let the pie breathe. Place on top of your filling, tucking in carefully to avoid burning your fingers. Crimp the edge if you like. Brush with the remaining beaten egg you saved (you may not need all of it). Bake at 375 degrees for 25-30 minutes or until golden brown.
Let cool and enjoy!
Buy Rotisserie chicken instead of poaching the chicken – you’ll want 2-3 cups worth of meat
Buy chicken stock (notice I didn’t give you a recipe to make your own!)
Buy pre-made pie crust (It’s okay – I forgive you)
Buy frozen carrots – if you do this, use an onion to develop some flavor and then add the carrots in at the end with the peas.
And if you’re looking for more winter delicious-ness…