The Style Sisters

Chicken Pot Pie (The easy way)

I was craving some comfort food so I made Ina Gartens Chicken Pot Pie but I made a few adjustments to make it quicker. I love her recipe but when time is short or when I am just plain lazy these tricks help me make it fast!
I used pillsbury pie crusts..(not nearly as good as homemade)
I also used an already roasted chicken from the grocery store.
I cut into it and it was perfect...the sauce, the veggies, the chicken and the crust worked perfectly.

Here is the recipe...it really is deeelicious!!!

Ingredients

3 whole (6 split) chicken breasts, bone-in, skin-on (I used an already whole roasted chicken remove skin and bones)

3 tablespoons olive oil

Kosher salt

Freshly ground black pepper

For the Sauce- ingredients

5 cups chicken stock, preferably homemade

2 chicken bouillon cubes

12 tablespoons (1 1/2 sticks) unsalted butter

2 cups yellow onions, chopped (2 onions)

3/4 cup all-purpose flour

1/4 cup heavy cream

2 cups medium-diced carrots, blanched for 2 minutes (I added in some fresh chopped carrots)

1 (10-ounce) package frozen peas (2 cups)

1 1/2 cups frozen small whole onions (I did not use)

1/2 cup minced fresh parsley leaves

For the pastry: or (use pillsbury premade crust)

3 cups all-purpose flour

1 1/2 teaspoons kosher salt

1 teaspoon baking powder

1/2 cup vegetable shortening

1/4 pound cold unsalted butter, diced

1/2 to 2/3 cup ice water

1 egg beaten with 1 tablespoon water, for egg wash

Flaked sea salt and cracked black pepper

Directions

Preheat the oven to 350 degrees F.

(Skip this if you are using roasted chicken) Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.

(Skip this too if using premade Pie dough) For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. 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 30 minutes.

Preheat the oven to 375 degrees F.

Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

Linking to

Ella Claire Inspired stone gable Foodie Friday tater tots and jello twelveoeight

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