Not Just Any Old Chicken Pot Pie
1 ½ lbs boneless, skinless chicken breasts (about 3 large breast pieces)
1 quart low-sodium chicken stock or broth
4 oz baby carrots, cut into ½” pieces
1 medium onion, chopped
4 oz fresh cremini or button mushrooms, sliced
2 ribs celery, sliced (about 1 cup)
1 Tbs butter
1 Tbs olive oil
1 Tbs Worcestershire Sauce
1/3 cup dry white wine
1/2 tsp dried parsley flakes
1/4 tsp dried chopped chives
1/4 tsp dry mustard
1/4 tsp dried chervil
1/4 tsp granulated garlic
1/4 tsp ground white pepper
1/4 tsp ground black pepper
1 bay leaf
1 can cream of mushroom soup
1/2 cup sour cream
2 Tbs cornstarch
2 Tbs dry white wine
4 oz frozen green peas
2 oz Swiss cheese, grated
2 oz sharp cheddar cheese, grated
2 oz Parmesan, grated
Salt to taste
Crust for a double-crust pie
Gently poach chicken breasts in the chicken stock or broth with the lid on the pan until done. Remove from the pan and set aside. Bring the broth to a high simmer, and add the carrot pieces to partially cook. When carrots are almost tender (al dente), remove them and reduce the remaining broth until just over 1 cup remains. Cut the chicken breasts into 1” cubes.
Preheat oven to 400°F.
In a large, deep skillet or Dutch oven, melt the butter and olive oil together over medium heat and sauté the diced onion and celery for 5 minutes or until tender. Add the mushrooms and carrots and cook another 2 minutes. Stir in 1 cup of the reduced chicken broth, Worcestershire sauce, white wine, parsley, chives, mustard, chervil, garlic powder, white & black peppers, bay leaf, and soup. Bring to a low boil and reduce heat to low. Stir in cooked chicken; cover and simmer for 10 minutes.
Remove bay leaf and make a slurry of the cornstarch with 2 Tbs of white wine. Stir into the chicken mixture and cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and stir in cheese, sour cream and peas until thoroughly combined. Taste for salt and adjust accordingly.
Line a 3-qt shallow casserole with pastry and pour in chicken mixture. Cover with second pastry and cut slits for seam. Seal and trim edges.
Bake at 400°F for 30 – 40 minutes until golden brown.
Notes: All herbs listed are dried. If substituting fresh, adjust amounts accordingly. If you really don't like using canned soups, you can make a thick mushroom bechamel instead, but I usually just reach for the can of Campbells out of convenience.
1 quart low-sodium chicken stock or broth
4 oz baby carrots, cut into ½” pieces
1 medium onion, chopped
4 oz fresh cremini or button mushrooms, sliced
2 ribs celery, sliced (about 1 cup)
1 Tbs butter
1 Tbs olive oil
1 Tbs Worcestershire Sauce
1/3 cup dry white wine
1/2 tsp dried parsley flakes
1/4 tsp dried chopped chives
1/4 tsp dry mustard
1/4 tsp dried chervil
1/4 tsp granulated garlic
1/4 tsp ground white pepper
1/4 tsp ground black pepper
1 bay leaf
1 can cream of mushroom soup
1/2 cup sour cream
2 Tbs cornstarch
2 Tbs dry white wine
4 oz frozen green peas
2 oz Swiss cheese, grated
2 oz sharp cheddar cheese, grated
2 oz Parmesan, grated
Salt to taste
Crust for a double-crust pie
Gently poach chicken breasts in the chicken stock or broth with the lid on the pan until done. Remove from the pan and set aside. Bring the broth to a high simmer, and add the carrot pieces to partially cook. When carrots are almost tender (al dente), remove them and reduce the remaining broth until just over 1 cup remains. Cut the chicken breasts into 1” cubes.
Preheat oven to 400°F.
In a large, deep skillet or Dutch oven, melt the butter and olive oil together over medium heat and sauté the diced onion and celery for 5 minutes or until tender. Add the mushrooms and carrots and cook another 2 minutes. Stir in 1 cup of the reduced chicken broth, Worcestershire sauce, white wine, parsley, chives, mustard, chervil, garlic powder, white & black peppers, bay leaf, and soup. Bring to a low boil and reduce heat to low. Stir in cooked chicken; cover and simmer for 10 minutes.
Remove bay leaf and make a slurry of the cornstarch with 2 Tbs of white wine. Stir into the chicken mixture and cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and stir in cheese, sour cream and peas until thoroughly combined. Taste for salt and adjust accordingly.
Line a 3-qt shallow casserole with pastry and pour in chicken mixture. Cover with second pastry and cut slits for seam. Seal and trim edges.
Bake at 400°F for 30 – 40 minutes until golden brown.
Notes: All herbs listed are dried. If substituting fresh, adjust amounts accordingly. If you really don't like using canned soups, you can make a thick mushroom bechamel instead, but I usually just reach for the can of Campbells out of convenience.
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