Chicken Pie For Your {Man's} Soul.

October 14, 2008

Ladies. Are you are interested in wooing a man? (Perhaps there is a new one in your life?). Or maybe you are interested in wooing your old one? (Or perhaps you just need to stave him off?) Make The Barefoot Contessa's Chicken Pot Pie. It has not failed me yet. You can make the crust, buy the crust, make biscuits, or buy the biscuits (which is what I did last night....Trader Joe's has really great frozen ones right now with no scary ingredients!). I will bet just about anything your man will eat this up and love you for it. I'm just saying.

Ina Garten's Chicken Pot Pie*

3 whole (6 split) chicken breasts, bone-in, skin-on
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups yellow onions, chopped (2 onions)
3/4 cup all-purpose flour
1/4 cup heavy cream (or half and half)
2 cups medium-diced carrots, blanched for 2 minutes
1 (10-ounce) package frozen peas (2 cups)
1 1/2 cups frozen small whole onions
1/2 cup minced fresh parsley leaves
For the pastry:
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper

Preheat the oven to 350 degrees F.

Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.

For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Preheat the oven to 375 degrees F.

Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

*There are many shortcuts you can use in this recipe to make it a weeknight meal... besides the store-bought pastry or biscuits. You can buy a roasted chicken and use that meat, you can use frozen vegetables (I have found you don't even need to pre-cook frozen carrots, peas, green beans, onions, etc.), and you can make one big pie rather than individuals ones like the Contessa does. It'll still be super. Trust me. This is the sort of dish that will cover a myriad of sins...I mean shortcuts.

11 comments:

  1. even though i'm sure my boyfriend would adore these, it's me i'm worried about...i doubt they'd make it out of the kitchen without me consuming the whole batch!

    ReplyDelete
  2. Ah, the Contessa strikes again! I have a feeling that my own 'Jeffrey' would be just as pleased with this! Plus the brother-in-law is descending for a visit, so I just might need to make a big 'ol man-sized batch!

    ReplyDelete
  3. mmm, this sounds so homey and delish.

    ReplyDelete
  4. Yum! Thanks for posting this - I was so curious about your recipe. And double thanks for the heads up about TJ's biscuits. I love finding new gems to bring home from there.

    ReplyDelete
  5. That sounds so good. I am going to have to dig that package of those biscuits out of the freezer!

    ReplyDelete
  6. I have never met a Contessa recipe that I didn't like. The biscuits from TJ's is a great idea. Didn't even know they sold 'em. Thanks!

    ReplyDelete
  7. One more thing about the Trader Joe's biscuits....They are very thick (which is great when you are having them on their own, but they would be too tall for this dish I think). So... I defrosted them for a few minutes and then cute them in half horizontally. You get 12 that way too. :)

    ReplyDelete
  8. just yesterday, I was touting a sunday supper that I had made and said, the way to your man's heart is via the stomach, I looked at my man, enjoying his dish and it was like he was in love all over with me.

    Ina rocks.

    ReplyDelete
  9. How funny! I was just looking for a good chicken pot pie recipe. I've begun making meals for an elderly man on my block & have been on the lookout for good, traditional foods that he'd be into. I think this fits the bill. Thanks for the link!

    ReplyDelete
  10. Mmm. I am salivating on my keyboard! They served chicken pot pie with a waffle crust in the office cafeteria the other day. A most interesting combination. This looks better. :)

    ReplyDelete
  11. GREAT freaking blog. Love it all.

    I just made this last week but with a vegetarian twist. REAL GOOD.

    Keep up the awesome posting!

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...