|Posted on June 9, 2018 at 2:45 PM|
Chef Susan Ytterberg
Crazy Good Chicken Pot Pie!
I have loved comfort food for years but have never quite found a pot pie that spoke to me. The frozen pot pies you buy at the store are flavorless, and the crust disappoints. I've had others where the crust is great, but the filling's bland and the Veloute Sauce (I'll get to that in a minute) is runny. So, I have created a new recipe based on the basic principle of most other pot pie recipes with one great exception- it's awesome. I cannot take credit for the concept of chicken pot pie, but as a Chef, my goal is to perfect a recipe until it is delcious- and can be replicated by anyone. Brace yourself, I'm going to start with the video of the finished pie, then will take you through the recipe; step, by step!
Vocabulary Lesson #1: VELOUTE SAUCE is really the sauce that is used in a Chicken Pot Pie. Pronounce- "Vel-Ooh-Tay".
Vocabulary Lesson # 2:ROUX is the combined heated mixture of flour and butter over heat used to thicken sauces. Pronounce- "Roo".
Got it? Here we go~
Veloute Sauce- 3 Tbsp Butter, melt in pot. Whisk in 3 Tbsp Flour. This is called the Roux. Whisk until combined and smells nutty. Add heated chicken stock 1/2 cup at a time, whisking to combine. (total 2 and 1/4 to 2 and 1/3 cups of chicken stock. Conitnue cooking over low heat until smooth and a little thick- not liquidy. Whisk in 1/2 tsp salt and 1/4 tsp white pepper. The longer it is on heat, the thicker it will get.
Ingredients for pie:
2 premade pie crusts- you can find in dairy section of grocery store
1 pack chicken tenders equalling 6 to 8 tenders- Season with salt and pepper
1 small box sliced mushrooms
1 russet potato peeled, diced and steamed for 10 minutes
1 small to medium onion, cut into crescents.
1 bag of frozen peas & carrots. Use about 1 to 1 1/2 cups total based on personal preference. Microwave to thaw, then cool.
1 cup grated aged Irish cheddar
3 Tbsp butter
salt & pepper
1 egg whisked- you will use this to glaze top of pie crust before baking
1. Make the Veloute Sauce
2. Roast the chicken tenders at 400 degrees for 20 minutes until internal temp is 165 degrees. Cool and cut into 1" or 1/2" squares
3. Sautee mushrooms over medium heat with butter to soften, about 10 minutes. Add sliced onions and sautee for 5 more minutes.
4. Add diced/steamed potato to the mushrooms, stir to combine then add the peas and carrots. Add 1 tsp salt to mixure and 1/2 tsp pepper. Stir, allow to cook for a few more minutes. Then remove from heat to cool.
5. Mix everything in a bowl with the Veloute Sauce. You can see in the picture the consistancy of the veloute sauce is not runny.
Next: Lay round pre-made pie crust in bottom of pie dish. Allow extra crust to hang over edge of pie dish.
Then, add/scrape your pot pie filling into the crust- See picture below.
Looks great right? Almost done, but not quite!
Next: Sprinkle 1 cup of grated cheddar on top of the pie
Next: Place 2nd premade pie crust on top of pie. Trim any excess crust and crimp edges. Then with a pastry brush, brush whisked egg over the crust and cut vent in center of pie.
Now you're ready to bake this beauty. (If you want to sprinkle a little Kosher salt over the top of the pie, go for it!) Place in preheated oven 375 degrees and bake for 50 to 55 minutes until golden brown and crust is completely cooked. Remove from oven and allow to cool for at least 20 to 30 minutes before cutting to ensure solid. It will be still be steaming hot as you can see from my video above when you finally cut and serve it.
You can see in this picture below, the pie is baking inthe oven. The crust is rising in the picture and you can see that the sides of the crust are starting to cook too.
Here is the final picture below of the finished pie. Enjoy!