Monday, March 14, 2011

Fresh and Honest Chicken Pot Pie

One of my favorite foods growing up was chicken pot pie. Thinking back, I don't remember whether it was homemade or store-bought, but I remember loving it. However, it's something I've never made myself.

This weekend Alex and I went to Founding Fathers, more on this later, but it gave me a huge craving for my favorite restaurant back home, Henrietta's Table. Fresh, honest, and totally delicious, Henrietta's Table prides itself on locally grown, wholesome comfort fare. It's unbelievably tasty. 

As soon as I got home, I grabbed the cookbook Alex bought me on our last anniversary and started plotting our Sunday dinner. It was finally time to try my hand at making chicken pot pie using Chef Peter Davis' classic recipe. Yum.

We ended the meal with a sugary sweet Chocolate Blackberry Sandwich Cookie posted today on Cooking Whims. Megan was nice enough to let me contribute a post to her awesome blog. Thanks Megan!

Henrietta’s Table Pot Pie (Fresh and Honest by Peter Davis)
Serves 6
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups cold chicken stock
  • 1/3 cup pearl onions, peeled
  • 1 cup celery, diced
  • 1 cup carrot, diced
  • 1/2 cup peas
  • Salt and pepper to taste
  • 1 pound cooked chicken meat
  • 8 ounces of pie dough (either homemade or pre-made)
  • 1 egg

Directions


Start by preheating your oven to 350 degrees. Heat butter over low heat. Once melted, stir in flour. Cook for 5 minutes, stirring to prevent burning. Whisk in the cold chicken stock and bring to a boil.


Add onions, celery, and carrots (I also added parsnips), and cook at a low simmer until the vegetables are tender. Once the vegetables are cooked, add the peas and heat through. Season with salt and pepper, and set aside.

Layer the chicken into 1 1/2 quart casserole dish.


Cover with vegetable filling.


Set aside dish, make some space, and roll your pie dough flat. Cover the top of the casserole dish and fold around the edges. Trim edges and cut a small vent on top.


Beat the egg. Apply to the top of the crust with a pastry brush. Bake for 45 minutes, or until internal temperature is 165 degrees.


Serve hot. 

Follow it up with a tasty dessert. For the recipe, click here.


3 comments:

  1. Chicken pot pie is one of my favorite meals! Such great comfort food--yours looks amazing!

    And thank you for guest posting today! :D

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  2. Your pie crust looks so pretty! I love Henrietta's Table and have the cookbook too... still haven't attempted this pot pie yet!

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  3. Thanks! I love making pie crust pretty. Its so easy. Unfortunately, I didn't have time to make my own, so this is just store bought. I some how forgot that you have to make pie crust hours ahead.

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