Chicken pot pies are a great meal to eat when it’s cold or if you are looking for something feeling.  It’s also a great idea to make a pot pie when you have extra fresh vegetables in the fridge that you don’t want to waste.  I used to always make my pot pies with a chicken broth.  One day, I created a cream sauce for a chicken and my husband suggested I tried this in a pot pie. So, I tried the sauce with my normal pot pie ingredients: carrots, chicken, celery, potatoes and peas.  It was delicious.  The flavor from the pancetta really adds to the sauce as well as the tad bit of sage that you add right at the end.  This is now the only way we eat pot pies.  The whole family enjoys them.

Ingredients:

(Makes small 4 pot pies or 1 large one)

Pot Pie: 

• 1 chicken breast baked.  Seasoned with salt and pepper to taste.
• 1 1/2 tablespoons of olive oil.
• 2 oz of pancetta.
• 1 shallot minced (or 1/4 cup onion)
• 1 small russet potato, skin removed and chopped.
• 1 carrot, chopped
• 1 stalk of celery, chopped.
• 1/2 cup frozen peas, thawed
• 1 cup heavy whipping cream
• 1 cup water  (For a thick and more calorie pot pie, replace water with another 1 cup heavy cream)
• 1/4 teaspoon of fresh sage.
• Salt & Pepper to taste.

Pastry Dough:

You can buy a pre-made pie crust to save time or make it from scratch.  I got this recipe for Ina Garten and I’ve adjusted/tweaked as needed.

• 3 cups all-purpose flour.
• 1 1/2 teaspoons kosher salt.
• 1 teaspoon baking powder.
• 1/2 cup vegetable shortening.
• 1/4 stick cold unsalted butter, diced.
• 1/2 to 2/3 cup ice water.
• For Egg Wash:1 egg beaten with 1 tablespoon water
• Salt and pepper for top of dough

 

Instructions

Pre-heat oven to 425

Pot Pie:

1. Cook chicken breast in oven.  Chop, season with salt and pepper and set aside.
2. In a medium size pot, add olive oil.
3. Once the pan is warm, add shallot and saute for 2 minutes.  Stirring occasionally.
4. Add pancetta.  Saute for 3 minutes.  Stirring occasionally.
5. Add Carrots and Potato.  Cook until warm and coated with oil.  Stirring occasionally.
6. Pour in Heavy Cream and Water.  Bring mixture to a boil.  Once boiling add celery and chicken.
7. Salt and pepper mixture.
8. Boil on low until potatoes and carrots are soft, should be able to poke through both with forks.  About 25-35 minutes.
9. Add peas and sage.

Pastry:

1. Mix the flour, salt, and baking powder in the bowl of a food processor.  (If you do not have a food processor, use a fork, to mix everything together)
2. Add the shortening and butter and mix  with your fingers until each piece is covered with flour. Pulse about 12 times.
3. With the motor running, add the ice water; run only enough to moisten the dough and have it just come together.
4. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 40 minutes.

Assembly:

1. Flour surface and roll dough flat.  Cut circles the size of bottom and top of container.
2. Place dough in the bottom of the container.
3. Add pot pie filling.
4. Add dough to top of filling.
5. Add a dash of salt and pepper.
6. Cover with egg wash.
7. Bake for 12-15 minutes (until crust is golden brown).
8. Enjoy!