Chicken pot pie is one of those comfort foods from my childhood I always craved. A local restaurant, “Assemble”, features one with a delicious cheddar cheese crust, which inspired this recipe. This is not your pop-in-the-oven Swanson’s pot pie; it involves a few hours of chopping and stirring. But your reward will be a fresh-tasting delicious pie that’s worth all the trouble.
This deep-dish pot pie serves 6. I only make a top crust.
Vegetables and Chicken Filling
Chop the chicken and vegetables ahead of time. You can shell the peas while the veggies are cooking.
Place the cubed carrots, potatoes, celery and chicken in a separate bowl to cook together. Quarter the mushrooms and place in their own bowl. Place the boiled onions, cubed zucchini, the shelled peas in separate bowls as well.
2 ½ cups chicken stock. Use Roz’s Jewish Chicken Soup for best results
8-10 small or 20 tiny white pearl onions
2 large boneless, skinless chicken half-breasts, cubed
3 large Yukon Gold potatoes, cubed
3 large carrots, cubed
5 outside stalks of celery, cubed
About 10-12 medium white mushrooms, quartered
2 small zucchini, cubed
½ lb English peas, shelled
Heat chicken stock to boil. Place pearl onions in boiling stock for 3 minutes, then remove with a slotted spoon to cool on a plate or cutting board.
Stir cubed potatoes, carrots, celery and chicken into boiling stock. Cook until vegetables are tender, about 8 – 10 minutes. Remove from stock with a slotted spoon, into a large bowl. Add mushrooms to stock and cook for a couple of minutes. Add zucchini to mushrooms and cook for just one minute. Remove vegetables with a slotted spoon in to the bowl with the other vegetables.
Cut the root end off the onions and squeeze the onion out from its skin, and put in the bowl.
Mix all the cooked vegetables and chicken together with uncooked shelled peas in the large bowl, then set aside, Cool down the stock. You can do this part ahead of time and refrigerate until the next day. If you are making this in one day, place the pot with stock into an ice bath to cool down.
Next make the pie crust.
Cheddar whole wheat Pie Crust
½ cup whole wheat pastry flour (white whole wheat flour)
¼ cup white all-purpose flour
1/4 tsp salt (I use sea salt)
1 Tb cold butter
3Tb frozen vegetable shortening (such as Crisco cubes)
2 Tb ice water. I fill up a small cup with cold water and ice cubes and let it sit a few minutes, then measure it out.
¼ cup grated sharp cheddar cheese
Add flours and salt to food processor and pulse a few times to mix. Add butter and shortening and pulse a few times. Add grated cheese and pulse again. Add ice water and pulse a few times until dough begins to come together. The dough will be moist. Gather it into a ball then flatten into a disk. Wrap in plastic and refrigerate for 10 minutes. Roll between two sheets of plastic wrap out to approximately 1 ½ inches beyond the edge of the casserole edge. Let it rest while you make the gravy.
1 Tb butter
3 Tb olive oil
1/3 cup flour
2 cups cold chicken stock
1 Tb white wine
½ tsp dried thyme or 1 tsp fresh thyme, minced
Several grinds black pepper
¾ to 1 tsp sea salt, to taste
In a medium saucepan, melt butter with olive oil. Whisk in flour and continue whisking over medium heat for several minutes. Add pepper and thyme and continue to whisk. Whisk in cold chicken stock and wine. Add salt to taste, starting with ½ tsp then slowly up to 1 tsp, depending on the saltiness of your broth and your taste. Cook over medium-high heat until gravy thickens, then cook a few more minutes, whisking constantly.
Assembling the pie
Heat oven to 425◦
Pour the gravy over the mixed vegetables and chicken in the large bowl and stir until the gravy is mixed in with them. Grease or spray a 2.5 liter (10.5 cup) casserole bottom and sides with nonstick spray. If you have a pie bird, place it in the middle. Pour the chicken and vegetables into the casserole, making sure the gravy is mixed well. With a large spoon, make a mound in the middle of the filling, so that the sides are lower than the middle.
If you are using a pie bird, cut a small hole or slot for it in the middle of the crust. Carefully lift the crust so that is centered over the pie. Crimp the edges of the crust with your fingers. If you aren’t using a pie bird, cut a few slits in the crust so that the steam can escape. Place the casserole in the middle of the oven. To avoid burning the edges of the pie, place a pie shield over them or cover them with foil. (I obviously did not do this, resulting in burnt edges.) Bake for 30 -35 minutes until crust is crispy and browned. Let the pie cool a bit before cutting it. The gravy will thicken as it cools.