Chicken Pot Pie

1. Note: I use puff pastry for the bottom and top of this pie crust. Blind baking the bottom crust as outlined below ensures that it isn’t soggy. You may choose to omit the bottom crust and simply top the pie with puff pastry if preferred.

For the Crust:

1. Preheat the oven to 400° F.
2. Let the frozen pastry sit room temperature for 30 minutes or until pliable and easy to handle. Once softened, cover one and place in the fridge. Unfold the other and use a rolling pin to roll it out 12-inches wide.
3. Lift the pastry into a lightly greased pie pan. Use your fingers to press it along the bottom and sides. Use kitchen shears to cut off the square corners and use the excess to fill in any gaps.
4. Crinkle up a large piece of parchment paper (so that it’s more flexible) and place it in the pie pan. Fill the pie pan with beans, rice, pie weights, or even sugar. The weight keeps the bottom and sides in place while baking.
5. Bake it for 12 minutes. Lift out the parchment paper and use a fork to prick (or “dock”), the bottom of the crust. Bake for another 4-5 minutes. Remove and set aside.

For the Filling:

1. Preheat oven to 400° F (if not already preheated).
2. Add the chicken breast and broth to a medium saucepan. Bring it to a very gentle bubble. (A full boil will make it tough.) Cook for 15-20 minutes, or until cooked through. Let it rest for 5-10 minutes, then cut into bite-size cubes. Reserve 3 cups of the broth.
3. Melt the butter in a wide, high-walled skillet over medium heat. Add the onions, carrots and celery and soften for 6 minutes, stirring frequently. Add the garlic, thyme, rosemary, mustard power, onion powder and soy sauce and cook for 2 minutes.
4. Add the flour and cook for 2 minutes, stirring continuously.
5. Add 2 cups of the chicken broth in small splashes, stirring continuously. Add the half and half in the same manner, followed by the bouillon cube. Reduce heat to medium-low.
6. Peel the potatoes and cut into ½ -inch chunks. (Smaller cubes ensure they cook through.) Season lightly with salt and pepper and add them to the skillet. Bring the liquid to a boil, then reduce to a simmer.
7. Submerge the potatoes in the liquid and simmer gently for 15-20 minutes, uncovered. Stir occasionally to lift any ingredients settling to the bottom. Add more chicken broth in small splashes throughout cooking to control the consistency of the filling. You don’t have to add it all, but I do, little by little as it thickens and reduces.
8. Once the potatoes are fork tender, add the peas and cooked chicken and simmer for 3-5 more minutes. Remove from heat. It will thicken a little more upon standing.

Assemble and Bake:

1. Unfold the remaining pastry sheet and roll out into a 12 or 13-inch square.
2. Scoop the filling into the pie pan and place the pastry on top, it should hang over the sides. Trim the square edges off. Fold the overhanging dough back over and press to seal. Press the prongs of a fork around the edges to seal it down and crimp the crust. (See blog post for visual.) Use a sharp knife to cut three slits on the top of the crust for steam to escape.
3. Whisk the egg and milk in a small bowl. Brush it over the top of the crust and around the edges.
4. Bake for 30 minutes, or until the top is golden brown. Note: After 20-25 minutes, the crust will likely be sufficiently browned. Cover the crust with foil or a pie crust shield so that it doesn’t get too brown, then continue baking.
5. Remove and let it cool for 10 minutes prior to serving.