Chicken Pot Pie

This American comfort food has its origins in the Roman Empire.

Ingredients

• 4 split chicken breasts, skin on, bone in
• 14.5oz can fat-free chicken broth (Swanson is the best)
• 1 onion, coarsely chopped
• 1 carrot, coarsely chopped
• 3/4 pound pearl onions
• 3 large carrots, cut into 1-inch pieces
• 1 large or two small Yukon Gold potatoes, chopped into 1-inch pieces
• 8 oz mushrooms, cut in half or in quarters if they are large
• 2 tablespoons butter (for mushrooms)
• 2 tablespoons butter (for roué)
• 2 tablespoons flour
• 2 tablespoons heavy cream
• 10 oz package frozen peas

Instructions

1. Simmer chicken, coarsely chopped onion and coarsely chopped carrot in chicken broth for 2 hours.
2. Let cool. Reserve broth. Discard chicken skin and bones and vegetables.
3. Boil pearl onions until soft when pricked with knife. Place in 3 quart casserole.
4. Boil large carrots until cooked. Add to casserole.
5. Boil potatoes until cooked. Add to casserole.
6. Sauté mushrooms in 2 tablespoons butter until cooked. Add to casserole.
7. Add chicken to casserole.
8. In large pot, melt 2 tablespoons butter. Add flour. Whisk together over medium heat until it bubbles. (Do not let it brown). Add reserved broth and heavy cream. Cook until thickened.
9. Add peas to casserole and cover with broth mixture. Gently fold ingredients together with spatula.
10. Cover with pastry (recipe here) 1 1/2 cups flour.
11. Bake in 375 degree oven for 45 minutes or until pastry is brown

Ingredients

• 4 split chicken breasts, bone-in, skin-on
• 2 tablespoons butter
• Kosher salt
• Freshly ground black pepper
• 1 can chicken broth
• 1/4 cup butter
• 1 cup yellow onions, chopped
• 1/4 cup all-purpose flour
• 1/4 cup heavy cream
• 1 bag frozen peas
• 1 bag frozen small onions
• 8 oz. pkg. mushrooms cut into chunks
• 1/4 cup minced fresh parsley leaves
• Pie dough for a one crust pie (See Recipe)

Instructions

1. Preheat the oven to 350 degrees.
2. Place the chicken breasts on a baking pan and rub them with the 2 tablespoons butter. Sprinkle generously with salt and pepper.
3. Roast for 35 to 40 minutes, or until cooked through.
4. (Optional) If desired, pour off the liquid from the baking pan into a cup and put into freezer. It will separate into fat on top and broth on bottom. Use the fat to make the roux (with butter added if needed to make the 1/4 cup). Add the broth to the gravy.
5. Set aside until cool enough to handle, then remove the meat from the bones. Cut the chicken into large dice.
6. In a large pot, melt the butter and sauté the onions over medium-low heat for 10 to 15 minutes, until translucent.
7. Add the flour and cook over low heat, stirring constantly, for 2 minutes.
8. Add the chicken broth and simmer over low heat for 1 more minute, stirring, until thick.
9. Add salt and pepper to taste and the heavy cream.
10. Add the chicken, peas, onions, mushrooms, and parsley. Mix well.
11. Preheat the oven to 375 degrees.
12. Divide the filling among 6 ovenproof bowls.
13. Divide the dough into 6 pieces and roll each piece into a circle the same size as the top of the bowl. Put dough on top of bowl, brush top with heavy cream and make 3 small slits in the top.
14. Sprinkle with sea salt and cracked pepper.
15. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling.

Servings

Serves 6

Ginny's Recipe