Thursday, January 20, 2011
Mixing Up the Chicken Pot Pie
This thrown-together recipe makes a lot. As in a 10-inch deep-dish pie plus two individual pies. You can eat them for days, freeze them, or halve the recipe. It's nice to be able to pull a homemade pot pie out of the freezer on a hectic day, far better than anything you can buy from the frozen section.
Chicken Pot Pie with Butternut Squash & Spinach
4 cups shredded meat from a roasted chicken
3 cups butternut squash (peeled, diced, and roasted)
5 oz. spinach (if frozen, thawed and squeezed dry)
2 yellow onions, diced
1 stalk celery, diced
1 carrot, peeled and diced
1 tbs. olive oil
1 tbs. butter
cup all-purpose flour
5 cups chicken stock (homemade from the roasted chicken carcass is great)
Place the oil and butter in a saute pan with high sides, or a large pot, over medium-low heat. Add the onions, celery, and carrot and cook until the onion translucent. Sprinkle the flour into the pan and stir, cooking for 1 minute. Add the stock a cup at a time, stirring to prevent lumps. Bring the mixture up to a simmer.
Turn off the heat and add the shredded chicken, squash, and spinach, and stir. Set aside.
Preheat the oven to 400 degrees.
Roll out the pate brisee, and cut rounds to fit the tops of your pie pans. Use a variation of large and small pie dishes, casseroles, and ramekins; or just 2 large pie dishes. Ladle the chicken and vegetable filling into them. Cover with the rounds of pie dough. You can keep the pies cold in the refrigerator while the oven preheats, to maintain flakiness in the crusts.
Place the pies on a baking sheet covered with foil or parchment for easy cleanup. Cut slits or holes into the pie tops to allow steam to escape, and brush the dough with cream or milk.
Bake the individual pies for 45 minutes and the deep-dish 10-inch pie for 1 hour, or until the crust is golden brown and the filling is bubbling. If the crusts brown too quickly -- and mine didn't -- cover loosely with foil. Let the pies rest for 20 minutes to set the filling before cutting and serving.