Classic Chicken Pot Pie

Nothing worthwhile in this life is easy – with the exception of some of the recipes on this blog, of course. Tonight’s Wolfgang Puck-inspired addition to the blog does not fall in the “I’m tired and want to eat in 15 minutes” category, to be sure; rather, it falls into the equally valuable category of “it’s getting to be fall and I like the sound of spending some quality time in the kitchen.”
This recipe also lends itself to versatility – I think you could put almost any combination of veggies you would like – what makes this particularly special is the crust. Time-consuming to construct, to be sure, but well worth it.

2 cups all-purpose flour
2 tablespoons snipped chives
3/4 cup unsalted butter, chilled, cut into small pieces
1 cup shredded sharp cheddar cheese
2 egg yolks
5 tablespoons heavy cream
2 tablespoons unsalted butter
1 tablespoon vegetable oil
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
2 medium carrots, sliced
2 celery stalks, sliced
1 medium can mushroom pieces
½ chopped onion or 1 10 ounce package frozen pearl onions, thawed
3/4 cup petite peas, thawed
6 tablespoons unsalted butter
1/4 cup all-purpose flour
1 1/2 cups chicken stock (I used chicken bullion and water)
1/2 cup heavy cream
1 teaspoon minced fresh thyme
Salt
Freshly ground black pepper
1 egg beaten with 1 tablespoon water (or just use the egg whites leftover from earlier in the recipe)


Prepare the pastry: Place the flour and chives in a bowl. Using a pastry blender or your fingertips, work in the butter until mixture resembles coarse crumbs. Add the cheese and work in until just blended. In a small bowl, whisk together the yolks and 5 tablespoons of the cream. Sprinkle the yolk mixture over the pastry dough, a little at a time, stirring with a fork until pastry comes together. Add remaining cream if necessary. Knead lightly until just combined. Press pastry into a circle; wrap in plastic wrap and refrigerate until needed.

Heat a large skillet over medium high heat and add the butter and vegetable oil. Saute the chicken for 2-3 minutes, until lightly browned but not cooked through. With slotted spoon, remove chicken to bowl.

In the same pan, saute the carrots, celery, mushrooms, and raw onions for 5 minutes. With slotted spoon, remove vegetables to another bowl. Stir onions and peas into vegetables.

Prepare the sauce: In the same pan, melt the butter over medium heat. Add the flour and whisk until the mixture is bubbling and smooth, about 2 minutes. Remove from heat and gradually whisk in stock, cream, and thyme. Return skillet to heat, bring to a simmer, stirring constantly. Cook for 2 minutes until sauce has thickened and is smooth. Season with salt and pepper. Stir in reserved chicken and vegetables. Set aside to cool for about 20 minutes.

Preheat the oven to 400 degrees F. Spoon cooled chicken and vegetable mixture into a 10-inch deep-dish pie plate. On a lightly floured surface, roll out the pastry into a circle 11-inches in diameter. Place pastry on top of chicken mixture. Trim pastry edge, fold overhang under and press gently all around baking dish to make a decorative edge. Brush pastry with beaten eggwash. Using a knife, cut 3 slits in center of pie. Bake 25 to 30 minutes or until pastry is golden brown, chicken and vegetables are tender and filling is heated through.