Chicken Pot Pie

It is cold in Santa Barbara today, my iPhone says its even going to rain. For us Californians, this is music to the ears considering the hideous drought we have been in. The cold weather inspires me to light candles, wear thick socks, and bake things warm and rich. Nathan loves chicken pot pie and today I realized I have not made him one since being married. The 63˚ forecast (yes thats near freezing for me) was reason enough to make him a good old chicken pot pie with last nights lemon chicken leftovers. 

You will start with the crust. This is my favorite crust and its super easy. ANY ONE can do it because the dough is so easy to work with. 

2 cups of flour

1 stick of chilled butter plus 3 TBS 

1/3 cups ice water

1 egg

1 tsp salt

1/8 tsp sugar

1.Place flour in electric mixing blow. Cut butter into smalls squares and add to flour. Mix on medium speed until it resembles coarse meal. 

2. In a separate whisk 1/3 cups ice water, egg, sugar and salt.

3.Add the ice water mixture to the flour and butter mixture. Mix on medium speed until it forms into a ball.

4. Remove and place onto a floured surface. Push the dough out and away from you with the heel of your hand (this is called kneading the dough). Do this until it is in a nice fluffy ball. Dust with flour, cover with wax paper and let sit in the fridge for 2 hours. The butter needs chilling before you can roll the dough effectively. 

Now onto the FILLING! Keep scrolling for directions. 

You will need:

For Filling:                                                                              Cream Sauce:

2 tablespoons butter                                                               1/2 cup (1 stick) butter

1 yellow onion chopped                                                          1 cup all purpose flour

1 potato diced                                                                         2 1/2 cups chicken stock

3 garlic cloves, minced                                                           1 cup heavy whipping cream

1 orange bell better sliced                                                      Dash or 2 of Tabasco 

2 medium sized carrots diced 

1/2 cup frozen peas

1 cooked rotisserie chicken ( I think this pie is best made with leftover chicken.)

salt and fresh ground pepper

1/2 teaspoon crushed red pepper flakes

1. Start with the filling. Melt the butter in a large sauté pan on medium heat. Add the onion and potato and sauté for about 5 minutes. Add the garlic, bell pepper, and carrots and sauté until the potatoes are tender. Add the pepper, salt and crushed peppers. 

2. While the veggies are sautéing, skin the chicken, and remove the meat off the bones. Cut the chicken into bite sized pieces. Add to the vegetable mixture. You may now preheat the oven to 375˚.

3. You will now start making the cream sauce. Melt the butter in a large pan with high edges over a medium flame. Add the flower and whisk continuously until smooth. While continuing to whisk, add the chicken stock until the mixture thickens and resembles a thick, creamy soup. Add in the cream and hot pepper sauce. Pour the cream over the veggies and chicken and stir to combine. Once you are ready to add the filling to the pie pan add the frozen peas. 

4. Pour the mixture into an empty pie pan. 

5. Remove the crust from the fridge and place on a floured surface. Using a rolling pin roll out the crust to about 1/4 inch thickness. Place the crust on top of the filling. Brush the crust with beaten egg. Bake pie for 20-25 minutes until golden brown. Serve right away!