Chicken pot pie -
those are my three favorite things.
~ Pablo Francisco ~
When I think of comfort food, one of the very first meals that comes to mind is a homemade chicken pot pie. A variety of veggies and tender chicken pieces covered in a smooth and creamy sauce, rich in flavor, all tucked in the most buttery, flaky crust...all made from scratch. Because, after all, making it is half the fun!
Autumn and winter bring plenty of opportunities to make comfort food. And the best part is that comfort food can be nourishing and healthy and full of wholesome ingredients. This recipe is a perfect example of that. I simply adore this recipe. It is something I crave on chilly evenings, made better only by a steady rain storm or snow falling gently outside my window. Candles lit, instrumental music playing, and this pot pie on the table, feasting with my dearest ones...ah, yes, the comforts of home.
I hope you get a chance to enjoy the comforts of this meal with your loved ones, too!
The Best Pie Crust
2 1/2 cups unbleached all-purpose flour
1 Tbsp. coconut sugar
1 tsp. sea salt
2 sticks VERY COLD butter (keep in fridge until the moment you need them!)
Fill a 1 cup measuring cup with water and add a few ice cubes. Set aside.
In a large mixing bowl, stir together the flour, sugar, and salt. Then, dice the COLD butter into cubes and drop into the flour mixture. Using your hands or a pastry blender, mix the butter in until the mixture resembles coarse crumbs. Do not dawdle with this step as you want to keep the butter as cold as possible.
Then remove any remaining ice cubes from the water. And pour in 1/2 cup to the flour mixture. Stir gently with a wooden spoon. Slowly add more water as needed, about 1 Tbsp. at a time, until a soft, slightly sticky dough forms. Use your hands to bring it all together.
Finally, divide the dough in half and form into a disc. Wrap in plastic wrap and place in the fridge to chill for at least 4 hours, though overnight is best. You can keep this dough in the fridge up to 4 days before you need to use it.
This recipe works for both sweet and savoury pies, and you can easily half the recipe if you only need a bottom crust.
Comfort Chicken Pot Pie
2 cups cooked, cubed or shredded chicken (or turkey)
1 medium onion, diced finely
3 stalks celery, diced finely
2 tsp. minced garlic
4 Tbsp. butter, divided
2 Tbsp. unbleached all-purpose flour
1 tsp. dried parsley
1 tsp. dried thyme
3/4 cup heavy cream or half and half
1/2 cup sour cream
3/4 cup chicken broth
2 cups frozen mixed veggies
1 tsp. salt
1/2 tsp. pepper
1 egg yolk
1 Tbsp. milk
In a large skillet, sauté the onion, celery, and garlic in 2 Tbsp. butter for about 10-15 minutes, or until the onions are translucent.
In a small bowl, use a fork to mix together 2 Tbsp. softened butter and 2 Tbsp. flour. Set aside.
Once the onions, garlic and celery are all tender, add in the parsley and thyme. Add the flour/butter mixture and stir it into the veggie mix. Then, slowly pour in the chicken broth and heavy cream (or half and half) until it is thoroughly mixed in. Stir in the sour cream. Add the chicken and frozen mixed veggies, salt and pepper. Allow it to lightly simmer for about 15 minutes or so.
While the filling is simmering, roll out one of your pie crusts and place it in your pie plate. Pour the filling into the crust. Roll out your other crust and gently place it on top, making sure to seal the edges. Cut a vent into the top. Do not forget this step! Finally, whisk together the egg yolk and milk and brush it over the top of your crust. You may want to place your pie dish on a sheet tray to keep your oven clean in case of spillage.
Bake at 425*F for 15 minutes. Then reduce your oven temp to 350*F and bake for about 35-40 minutes. Do not cover while baking unless you notice the top crust getting too browned.
Allow your pot pie to sit for about 10 minutes before cutting and serving.
This meal is yummy by itself, but it is also excellent paired with a simple salad.
Enjoy!