It's hard to find another recipe quite as American as chicken pot pie. Hearty, filling, and cheap, chicken pot pie reminds people all over the USA of home and family. Our version also includes mashed potatoes. Enjoy this traditional dish from the United States of America!
Chicken pot pie.
- 2 lbs whole chicken breasts [with skin and bones]
- ¼ cup all purpose flour
- 2 ½ cups chicken broth
- 1 cup pearl onions, unpeeled
- 2 medium carrots, cut into ¼-inch slices
- 2 celery ribs, cut into ¼-inch slices
- ½ cup peas (frozen or fresh)
- ½ lb mushrooms, thinly sliced
- ¼ cup shallots, finely chopped
- ¼ tsp thyme
- 2 tbs unsalted butter
- 1 bay leaf
- ¼ tsp tarragon
- 1 cup dry white wine [this can be easily omitted]
- salt and pepper to taste
- 1 package ready-made pastry dough
For Mashed Potatoes:
- 1 ½ lbs potatoes
- 3 tbs chives, minced
- ¼ cup sour cream
- salt and pepper to taste
Preheat oven to 425 F.
To make filling: In a large saucepan, bring 3 quarts of water to a boil. Add chicken and simmer, uncovered 25 minutes. Remove pan from heat and transfer chicken to a bowl, discarding cooking liquid. Cool. Discard skin and bones. Cut chicken into ¾-inch cubes and set aside in a casserole dish.
Bring 2 quarts of water to a boil and cook onions until tender. Transfer onions to a bowl of cold water, reserving cooking liquid in pan. Peel onions and add to chicken. Return reserved cooking liquid to a boil and cook carrots and celery until just tender. Drain carrots and celery and add with uncooked peas to chicken mixture.
Cook mushrooms in ½ tbs of butter over moderate heat, stirring, until softened and golden brown and add to chicken mixture. Cook shallots with bay leaf, thyme, and tarragon in remaining 1½ tbs butter over moderately low heat, stirring, until soft and pale golden and stir in flour. Cook mixture, stirring, 3 minutes and gradually whisk in wine, broth, salt and pepper to taste. Simmer sauce 5 minutes, whisking occasionally.
Discard bay leaf. Pour sauce over chicken mixture and stir until combined well.
Cover the chicken mixture with your pre-packaged pastry dough (if you are using frozen make sure your thaw it for a few hours before you need to use it). Cut off any excess and brush lightly with an egg wash for a nice golden color on top. Put three or four slits on the top of the pastry (to let out excess steam) and bake at 425 F for 30 to 35 minutes.
For Mashed Potatoes: Peel potatoes and cut into 1-inch pieces. Cover potatoes with water and simmer until very tender. Drain potatoes and reserve about 1/3 cup cooking liquid. Mash the potatoes with a large spoon and stir in sour cream, chives, salt, and pepper and enough reserved cooking liquid to majke the potatoes fluffy. For an extra kick put them in a 425 F oven for 25 minutes.
[Makes 4 servings]