JoJo’s Chicken Pot Pie
(makes one large 9 x11 or 2 large round pies)
Ingredients:
4 cups of Chicken, cooked (rotisserie chicken works here)5 cups Chicken Stock
2 tablespoons Better than Bullion, or 2 bullion cubes (Chicken)
1 ½ sticks butter
1 large onion (2 cups)
1 tablespoon fresh thyme (or 1 teaspoon dried)
1 tablespoon Fine Herbs (equal mix of tarragon, chervil, chives and parsley) [this is my fav to have on hand for an omelet among other things]
¾ cup A/P Flour
¼ cup Heavy Cream
2 cups red potatoes2 cups medium-diced carrots or small bag of baby carrots1 (10-ounce) package frozen peas (2 cups) 1-2 cups green beans, fresh or frozen2 cups broccoli, fresh or frozen1 zucchini
fresh parsley
1 Egg
Pastry Ingredients:
2 cups A/P Flour
Kosher Salt
¾ cup of butter
Method:
4 cups of chicken meat, cooked, pulled or diced. Set aside.
In a stock pan bring to heat and keep warm:
5 cups chicken stock
2 tablespoons Better than Bullion chicken or 2 bullion cubes (this boosts the chicken flavor a lot)
In a large skillet or dutch oven heat over med-low heat til tender but not brown:
1 ½ sticks of butter
1 large onion chopped (2 cups)
Add:
1 tablespoon of fresh thyme or 1 teaspoon dried
1 tablespoon of Fine Herbs
Season with good pinch of Kosher salt and freshly ground black pepper
When onions are tender, add :
¾ cup all-purpose flour Whisk, cooking for 2-3 minutes (important for not having a raw flour taste)
Add slowly, whisking with each addition the warm chicken broth. And when completely combined, stir in:
¼ cup heavy cream
Turn off heat, Set sauce aside.
[The veggies, I steam each individually.. as I like them tender/crisp and not mush in the final product.. so under cook them all as they will cook more in the pie.]
2 cups red potatoes diced, skin on (steam til almost tender)
2 cups medium-diced carrots or small bag of baby carrots, steam for 3 minutes
1 (10-ounce) package frozen peas (2 cups) (you could also use frozen pea/carrot combo to save a step)
1-2 cups green beans, fresh or frozen
2 cups broccoli, fresh or frozen
1 zucchini, halved and sliced ½ inch thick (half moon) pieces (don’t over pre-cook this! just a minute or it will be unrecognizable)
Once veg are steamed, I lay out on a baking sheet to cool before adding to the sauce mixture. Once all added stir in:
3 tablespoons fresh parsley, chopped
Mix and taste, correct for seasoning.
Pour into a shallow baking dish or pie pan and top with your favorite crust, store-bought works in a pinch. (My recipe below, its our favorite part!)
Brush pie crust with egg wash.
Bake 375º on a foil lined baking sheet for 35 min. or until crust is browned and filling is bubbly.
Other vegetable add ins we like….
mushrooms, sautéed for 3 minutes in butter
corn, frozen works fine
yellow squash
asparagus, cut the tips off and don’t cook but steam the thicker parts til almost tender
sugar snap peas.
Also note.. in the same method, you can make TURKEY potpie. You can use turkey broth, (chicken works in a pinch).
Whisk together:
2 cups A/P Flour (you could use GF all purpose here)
big pinch of Kosher Salt
Add in:
¾ cup butter (cubed and chilled)
Pinch together with fingers quickly til about pea-size
(don’t overwork.. you want to see the butter)
[At this point I place in the fridge for 15 min or freezer for 5 to ensure it’s cold to work with]
Add gradually, til forms together using a wooden spoon or plastic dough scraper:
½ cup ice water
Chill in plastic wrap 20 minutes.
Always keep as cold as possible. If you roll out and it gets warm, chill in fridge a few minutes before using. The cold butter creates pockets of steam which create the best crust.
Brush with Egg wash and Bake 375º Til golden brown.
In a stock pan bring to heat and keep warm:
5 cups chicken stock
2 tablespoons Better than Bullion chicken or 2 bullion cubes (this boosts the chicken flavor a lot)
In a large skillet or dutch oven heat over med-low heat til tender but not brown:
1 ½ sticks of butter
1 large onion chopped (2 cups)
Add:
1 tablespoon of fresh thyme or 1 teaspoon dried
1 tablespoon of Fine Herbs
Season with good pinch of Kosher salt and freshly ground black pepper
When onions are tender, add :
¾ cup all-purpose flour Whisk, cooking for 2-3 minutes (important for not having a raw flour taste)
Add slowly, whisking with each addition the warm chicken broth. And when completely combined, stir in:
¼ cup heavy cream
Turn off heat, Set sauce aside.
[The veggies, I steam each individually.. as I like them tender/crisp and not mush in the final product.. so under cook them all as they will cook more in the pie.]
2 cups red potatoes diced, skin on (steam til almost tender)
2 cups medium-diced carrots or small bag of baby carrots, steam for 3 minutes
1 (10-ounce) package frozen peas (2 cups) (you could also use frozen pea/carrot combo to save a step)
1-2 cups green beans, fresh or frozen
2 cups broccoli, fresh or frozen
1 zucchini, halved and sliced ½ inch thick (half moon) pieces (don’t over pre-cook this! just a minute or it will be unrecognizable)
Once veg are steamed, I lay out on a baking sheet to cool before adding to the sauce mixture. Once all added stir in:
3 tablespoons fresh parsley, chopped
Mix and taste, correct for seasoning.
Pour into a shallow baking dish or pie pan and top with your favorite crust, store-bought works in a pinch. (My recipe below, its our favorite part!)
Brush pie crust with egg wash.
Bake 375º on a foil lined baking sheet for 35 min. or until crust is browned and filling is bubbly.
Other vegetable add ins we like….
mushrooms, sautéed for 3 minutes in butter
corn, frozen works fine
yellow squash
asparagus, cut the tips off and don’t cook but steam the thicker parts til almost tender
sugar snap peas.
Also note.. in the same method, you can make TURKEY potpie. You can use turkey broth, (chicken works in a pinch).
Paté Brisee Basic Pie Crust
This is my favorite crust recipe. I use it in all my potpies, sweet pies and my favorite Tarte Tatin. Sometimes I add herbs like fresh thyme to the savory crust, sometimes a tablespoon of sugar to the sweet. Usually, love it just the way it is… but to me, the crust is the best part. And this is the perfect pie crust. Our favorite use of any leftover scraps make quick hand pies filled with fresh berries and/or a spoon of jam, egg wash and sprinkle with raw sugar.Whisk together:
2 cups A/P Flour (you could use GF all purpose here)
big pinch of Kosher Salt
Add in:
¾ cup butter (cubed and chilled)
Pinch together with fingers quickly til about pea-size
(don’t overwork.. you want to see the butter)
[At this point I place in the fridge for 15 min or freezer for 5 to ensure it’s cold to work with]
Add gradually, til forms together using a wooden spoon or plastic dough scraper:
½ cup ice water
Chill in plastic wrap 20 minutes.
Always keep as cold as possible. If you roll out and it gets warm, chill in fridge a few minutes before using. The cold butter creates pockets of steam which create the best crust.
Brush with Egg wash and Bake 375º Til golden brown.
