Comfort Food | Chicken Pot Pie

Wake up America – Comfort Food is calling you!  During these cold winter days and nights all I do is think about comfort food, how about you?  Comfort food is traditional food which often provides a nostalgic or sentimental feeling, and is often characterized by a high carbohydrate level and simple preparation.  After a long hard day, we automatically start looking forward to dinner. We know that however rough our day was there’s something to look forward to. We seek out these comfort foods in diners, at our stoves and in the company of friends or even alone. Look, in truth, there is no bad comfort food or is there? Help me on this one, if it gives you comfort, it’s good, right?  But does that mean we don’t have our own ideas about which comfort foods are the best? I mean, obviously you already know the answer to that. Needless to say, I do enjoy my comfort foods.

This past weekend (the 2015 Oscar’s) I had made several dishes and posted them onto my social media page. What a turnout I must say it was for me!  Thank you, thank you to all my supporters and friends because the winning dish unanimously, was the Chicken Pot Pie.  This goes out to Ms. Nelly Nelly, enjoy!

Chicken Pot Pie

This was the dish that my son and I shared for many years during cold winter nights when we both lived down by the Jersey Shores.  You know, I think there’s nothing that my son loves to eat than a homemade meal.  Let’s get started on this rich, delicious and beautiful dish.  This is simple and easy.

Ingredients
  • 2-4 pounds of clean, diced chicken breasts and thighs,  bones and skin removed, washed under cold water and patted dry
  • 2 ½ Kosher Salt (my preference, Olde Thompson Himalayan Pink Salt)
  • ½ teaspoon freshly ground black pepper
  • 3 cups all-purpose flour,
  • ¼ teaspoon Baking Powder (my preference, Rumford reduced sodium and aluminum free)
  • ¼ cup Canola Oil
  • 3 – 4 tablespoons ice water
  • ½ cup fresh diced potatoes (steamed)
  • ½ cup fresh medium-diced carrots (steamed)
  • ½ cup fresh string beans (steamed)
  • ¼ cup yellow onions, chopped (steamed)
  • ¼ cup minced fresh parsley leaves
  • 4 cups chicken stock, (from cooking the chicken)
Directions

Let’s make this happen…

  1. In a 4 quart stockpot, place the diced chicken breast and thighs in 4 cups of water. Add salt and pepper. Bring the water to a boil, then reduce the heat and simmer the chicken over medium heat until it is very tender, 50 minutes to an hour.  Cool to room temperature. Set aside for later.
  2. Sift together the flour, the remaining 1 teaspoon salt, and the baking powder. Place in food processor.  Add the shortening and pulse until the shortening is completely incorporated.  Add the ice water, 1 tablespoon at a time, and pulse until the mixture holds together into a ball.
  3. Divide the ball of dough in two, with one ball larger than the other. Roll out the smaller ball about 1/4/ inch thick and cut into strips.
  4. Lay half of the chicken in a 13 by 9-inch baking dish. Distribute half of the vegetables over the chicken.  Top with strips of unbaked dough. Top with the remaining of vegetables. Pour the broth into the casserole until reaches the top of the chicken.
  5. Dust top with minced fresh parsley leaves.
  6. Roll out the larger ball of dough about ¼ inch thick and place over the Chicken Pot Pie.
  7. Preheat the oven to 350F and place on a baking sheet to make it easier to transfer to and from the oven. Bake for 1 hour, until the crust begins to brown and the pie is bubbly.  Serve warm.

Chef EdieM Chicken Pot Pie

Pairing Wine:  Chardonnay

Chef EdieM

Enjoy!

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