Made this last night. The flu is going around and this is our ultimate comfort food. I searched for a good pot pie recipe for years. Finally found this one. The secret is the double crust!
PERFECT CHICKEN POT PIE
Preheat oven: 375 degrees
Meat from leftover chicken carcass or enough cooked chicken (white and dark) to make 4-5 cups
5 C. stock
3 TBSP undiluted chicken-flavor Better than Bouillon (or bouillon cubes)
1 stick unsalted butter + 3 TBSP olive oil
2 onions, chopped
3 carrots, peeled (or 1-1/2 C. baby carrots)
3/4 C. flour
1/2 C. heavy cream
1 (10-ounce) package frozen peas (2 cups)
salt/ fresh ground pepper
1/2 lemon
1/2 cup fresh parsley leaves, chopped
1 egg, beaten + 1 TBSP water
1 store-bought pie crust for each pan. [I use 8 x 3-1/4 in. aluminum loaf pans. They come in packs of 3, which is about the right amount. If you have excess filling, put it
in a ramekin.] If using full size pie pans, you’ll need 2 crusts per pie.
1 egg, beaten
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Dissolve bouillon in the hot stock. Blanche carrots in stock for 2 minutes. Remove and dice.
In a large stock pot heat butter & olive oil. Saute onions over medium heat until translucent.
Add flour to onions. Cook, stirring, for 2 minutes.
Slowly add hot stock, stirring until thick.
Stir in cream. Taste for salt/pepper.
Fold in chicken, carrots, peas, parsley.
Add lemon juice, stir well. (The filling will thicken slightly as it bakes. It should be on the “wet side” before pouring into pans.)
Pour filling into pans, leave about 1/2 in. to top of pan.
Lay out 1 crust per pan. Brush one side with egg wash. Brush rims and sides of pan with egg.
Fold sides of crust toward middle, making a double crust. Top pan with crust, folded side down. Fold excess crust under lip of pan. I don’t trim crust...just let it hang down, using “egg glue” to make it stick to side of pan. Use a fork to crimp rims.
Lightly brush entire crust with egg. Cut 6 slits in top.
[If using regular pie pan, “glue” 2 crusts together for each pie.]
Cover pies loosely with foil. Cook at 375 for 40 minutes .
Reduce heat to 350. Uncover, cook 30 minutes more. Let rest 10 minutes before serving.
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If not cooking immediately, don’t brush top with egg until ready to cook, keep in refrigerator for 3 days.
For freezing, leave crust off. Wrap each pan in 2 layers plastic wrap + 1 layer foil. Will keep for 2-3 months in freezer. When ready to serve, apply crust to frozen casserole as instructed. Add 5 or 10 minutes to covered cooking time.