Chicken pot pie

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I've been served all sorts of chicken pot pie. There seems to be a never-ending variety, ranging from good to terrible. I've even had it served as what could only be called creamy chicken stew, because there was no crust whatsoever.

This is a fairly straight-forward recipe that uses a flour based sauce. I prefer spelt flour for this, but whole wheat or even white flour would turn out just fine as well. As always, experiment till you come up with a version that meets your own taste.

Servings:
6
Preparation Time:
1/2 hour prep, 1 hour baking
Tools
  • 2 quart round pie pan or good sized casserole dish.
  • Spray bottle for water (optional)

Ingredients

Crust

  • 2 cups spelt flour
  • 1/2 teaspoon salt
  • 6 tablespoons chilled butter, margarine or shortening (butter is best, but the others are still pretty good)
  • ice water

Chicken

  • 1 large or 2 small boneless skinless chicken breasts cut into pieces
  • 1 sprig of rosemary leaves, chopped
  • Filling
  • 4 tablespoons butter or canola margarine
  • 1 medium onion, diced
  • 2 ribs celery, diced
  • large pinch of salt
  • 2 carrots, diced
  • 1 small potato, diced
  • 4 cloves garic, chopped
  • 1/3 cup peas
  • 4 crimini mushrooms, sliced
  • 1/3 cup spelt flour
  • 2 cups chicken broth or stock
  • 1/4 cup fresh parsley or 1 tablespoon dry
  • 1/2 teaspoon dry sage
  • salt and fresh ground pepper to taste
Cooking Instructions
  1. Preheat oven to 350 F
  2. In a large bowl, stir the salt and flour together. Cut the chilled butter into pats and add it to the flour. If you have a pastry blender, use that to cut the butter into the flour. If not, just push the back of a fork down through the butter and flour mix to get slivers of the fat covered with flour. Keep at it till it resembles thick cornmeal.
  3. Spray or sprinkle the ice water a little at a time onto the flour mixture, and fold it in. Keep doing this until the dough holds together in a nice ball. Cover the ball with plastic wrap and put it into the refrigerator.
  4. Add about half an inch of water to your saucepan, toss in your chicken and rosemary and cook until your chicken is barely done. Drain and set aside.
  5. Return your saucepan to the stove over low heat. Melt the butter and add the celery, garlic, mushrooms, onion and a pinch of salt. Sweat them till they all start to soften.
  6. Add the flour and stir to coat the veggies. Cook for a couple of minutes to allow the flour to start to brown. Add your stock or broth a little at a time, stirring as you go.
  7. Add the potato and carrots and continue cooking until the sauce thickens.
  8. Remove from the heat and add the chicken, peas, parsley and sage. Add the salt and pepper to taste.
  9. Divide the dough into 2 parts. Roll the first part out on a floured board so that it is large enough to completely cover your pie plate. Push it down into the corners of your plate and trim off the excess and use it to make any necessary repairs to your crust. Add the filling.
  10. Roll out the other half of the dough to make the top crust. Seal the edges with the bottom crust, and put several slashes in the top to allow steam to escape.
  11. Put it in the oven to cook for 1 hour. I always put it on a cookie sheet to catch any spills.
  12. Let it rest at least 15 minutes before cutting it up and serving.