Pie Dough 2 1/2 cups of all purpose flour 1 stick (1/2 cup) butter - cut in small cubes 5-6 tbsp very very cold water
Pot Pie Filling chicken from 1 roasted chicken 1 medium onion - diced 3 celery stalks - diced 3 carrots - peeled and diced 1 cup frozen peas 2 garlic cloves minced 4 cups chicken stock 1/2 cup flour 2 tbsp olive oil 1 tbsp butter 1 1/2 tbsp kosher salt 1 tsp black pepper 1/2 tsp white pepper
Place the raw chicken in a roasting pan. Rub the chicken all over with the olive oil, salt and pepper. Pour the beer in the bottom of the pan so the chicken will have plenty of liquid to cook in. Roast the chicken in a 400 degree oven for an hour and 15 minutes or until the juices run clear. Let cool.
In a food processor, place the flour and add the butter. Make sure the butter is very cold. Pulse until you get small pea sized crumbles. Slowly add the very cold water. Too ensure the water is super cold I'll make a glass of ice water and set it aside so it's ready when I want to add the water. Be careful not to add too much water as this will make a less flaky crust. Form the dough in a ball. Press to flatten. Wrap in saran wrap and let rest for at least 30 minutes before rolling out.
Once the chicken has cooled, remove the chicken from the bones and pull the pieces into small bite size pieces.
In a pot, add the olive oil and butter. Once melted, add the onions, salt, pepper, white pepper, garlic, celery and carrots. Simmer for about 5 minutes. Add the flour as a thickener, cooking for another 4 minutes, stirring occasionally. Add the chicken stock 1 cup at a time stirring in between. Let simmer for about 30 minutes to thicken. Add the chicken and peas. Simmer until hot.
Divide the dough into 2/3 - 1/3 sections. Roll out each pie dough piece to 1/4 inch thick. Place the larger piece into the bottom of a casserole dish draping the crust up and over the dish. Pour in the chicken filling. Top with the smaller crust. Press the dough pieces together. Crimp the edges with the fingers or a fork.
Bake in a 375 degree oven for about 35 minutes until the top crust is golden brown. In a small bowl, whisk an egg. Five minutes before the pot pie is down brush with the egg mixture. Return to the oven and finish baking.
Food is so intriguing. I’ve always loved to cook whether it’s casual and simple or complicated and elegant. After living in the Midwestern United States all my life I find myself jumping between All-American foods and foods from other cultures. There is definitely a sense of comfort with cooking and enjoying food that I’ve grown up with.
I have a voracious curiosity to learn about all cultures, especially the Middle East/Mediterranean, Indian, Chinese, Vietnamese, and Thai foods. I’ve learned that a simple curry dish or an Asian dumpling can transform your mood and be just as much of a comfort food as the foods you’ve known you’re whole life.
It is fascinating to me how each culture has such a diversity of ingredients, and when used with different combinations and cooking techniques you can easily transform the same few ingredients into a multitude of dishes. The unfamiliar, the diverse ingredients and techniques, can be intimidating to many people. I’ve created this blog to chronicle and share my explorations in the kitchen so that hopefully you will want to start experimenting in your kitchen.