CHICKEN POT PIE

This is comfort food at it's best! I honestly don't know a single person that hates or even moderately dislikes chicken pot pie. Everyone has a fond childhood memory associated with this comfort food. For me I always considered chicken pot pie to be a thick and creamy chicken soup wrapped up in pastry. I recently got a oil-based pastry recipe from a friend on twitter (@adrianesvintage - thank you!). She told me that her friends raved about her chicken pot pie using this pie crust, so I figured my recipe for chicken pot pie would be the best chance to test this new pastry recipe. It turned out to be a great success! I didn't even miss the butter with this pastry recipe, but of course if you're a traditionalist than go ahead and use regular pie crust or even puff pastry. I also added sweet potatoes and kale into my pot pie to give it a winter themed twist. I have absolutely no words when I eat this bowl full of goodness.

Serves 4

Preheat the oven to 400 degrees F.

Baking time: 35-40 minutes

Ingredients for oil-based pastry:

  • 2/3 vegetable or extra virgin olive oil
  • 6 tbsp milk
  • 2-1/4 all-purpose flour
  • 1 tsp salt

Ingredients for chicken pot pie filling:

  • 2 tbsp olive oil
  • 4 chicken breasts, cut into cubes
  • 2 sprigs fresh rosemary, chopped
  • coarse salt and ground black pepper
  • 4 garlic cloves, minced
  • 1 medium onion, chopped
  • 2 medium sweet potatoes, peeled and cubed
  • 1/2 tsp dried thyme
  • 3 carrots, peeled and cut into thick chunks
  • 2-1/2 tbsp all-purpose flour
  • 1-1/2 cups chicken stock
  • 1/2 cup whole milk or cream
  • 1 bunch of kale, chopped
  • pinch of nutmeg
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 1/2 cup frozen green peas
  • 1 egg + 1 tbsp water, beaten (for egg wash)
1. In a large glass measuring cup, pour in 2/3 cup of oil and 6 tbsp of milk. Mix it together. Then in a large bowl, add in the flour and salt. Slowly pour in the oil-milk mixture to the flour until the dough comes together. Form it into a disc and wrap it with plastic wrap, place it into the fridge until ready to use.

2. Preheat the oven to 400 F. In a large dutch oven or soup pot, on medium high heat, drizzle in the olive oil and cook the cubed chicken breasts for a minute. Sprinkle in the rosemary, salt, pepper and garlic. After another 2 minutes, drop the heat down to medium, and add in the chopped onion, and sweet potatoes. After stirring it altogether, place the lid on and leave it to cook for 5-7 minutes, so the chicken and potatoes can pretty much cook through.

3. Sprinkle in the dried thyme, add in the carrots, stir for a minute, then sprinkle in the flour. Make sure to stir that into the juices in the bottom of the pot, you want to make sure that you cook the flour before adding liquid. Slowly pour in the chicken stock and the milk, let the mixture come up to a slow bubble and thicken slightly. Season with salt and pepper again here.

4. Add in the chopped kale, nutmeg, parsley and frozen peas at this point. Once the kale cooks down and everything starts to come together, transfer the chicken pot pie filling into a large casserole dish. Take out the oil pastry and lightly flour the surface, and roll it out. Place the rolled out dough onto the casserole dish and make sure that the edges are sealed. Make the egg wash and brush the top of the pastry. Place it into the oven, on a large baking sheet to catch any spillage, and let it bake for 35-40 minutes or until golden brown. Let the pot pie rest for a good several minutes before serving. Enjoy!

Cook's tip: If you want more liquid go ahead and add a little more milk or chicken stock to the pot pie filling before you bake it.


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