chicken pot pie

Chicken Pot Pie

 [ filling ]

3 tablespoons butter

1 tablespoon garlic

2 cups chopped onion

2 cups cut carrots

2 1/2 cups cut potatoes

3 tablespoons flour

32 oz chicken broth

24 oz cream of chicken soup

1 cup half & half

1 tbsp fresh thyme

1/4 tsp sea salt *

1/4 tsp cayenne *

rotisserie chicken

frozen peas 

in a large pot, melt your butter then add in onions. cook onions until tender then add garlic and cook for another 2 minutes. then add in your carrots and potatoes and cook for 10 minutes stirring often. add in thyme, sea salt and cayenne (last time i added a little paprika as well). cook for about 3 minutes then add flour and cook another minute and make sure everything is evenly mixed. slowly add in broth, then the cream of chicken soup, then your half & half. cook for about 20 - 30 minutes or until the veggies are tender. add your pieces of rotisserie chicken at the end.

  [ crust ]

2 1/2 cups flour

2 sticks very cold unsalted butter

1/2 tbsp thyme

1 tsp oregano

1/2 tsp sea salt

1/2 cup ice cold water

you will also need a food processor

you want your butter to be very cold, you may want to place it in the freezer for a minute before starting. combine the flour, thyme, oregano, and sea salt in a bowl. combine 1/2 of the flour and 1/2 of the butter in the food processor and pulse the ingredients until the combine into a flaky mixture, then slowly add a tsp or two of water and pulse until the mixture combines into a doughy mass. you may need to add a little more water if your mixture is still very dry and not starting to form into a ball. take the dough out and form into a ball in your hand. then do the other 1/2. let the dough set for at least 1 hour in the fridge before using. 

this makes about 4 chicken pot pies. fill ramekins with filling and add a couple frozen peas if you like. stretch dough out to be larger than ramekin bowl then place over the ramekin. you want it to go over the sides some but not too much. sometimes if the dough is too thick or hangs over the sides too much the weigh of the dough could make it fall off into the oven while cooking. poke holes in the top of the dough so the filling can vent. i like to poke holes in the initial of the person that pot pie is for. then place in an oven preheated to 350 degrees and cook for about 20 - 25 minutes or until the crust is a gold brown. it is best to place the ramekin on a plate so it easier to serve, make sure to warn everyone that it will be extremely hot!

[ how things really look ]