Chicken Pot Pie

We lined the bottom of the pie plate with sliced potatoes, hoping they would absorb liquid and be less steamy on the inside. It worked! We also limited the velouté sauce, using just enough to bind the flavors together. Double the amount if you like a creamy pie.

• 2 small baking potatoes, peeled
• 1 pound cooked chicken, skin removed
• 1 medium carrot (about 1/2 cup)
• 1 large onion (about 1 cup)
• 1 medium parsnip (about 3/4 cup)
• 1 medium turnip (about 1 cup)
• 1 cup frozen peas

Velouté Sauce

• 1 tablespoon butter
• 1-1/2 tablespoons flour
• 1 cup heated chicken stock or milk
• 1 teaspoon powdered mustard
• Salt & freshly milled black pepper to taste
• 1 tablespoon milk to brush on dough

METHOD

Equipment: One 9 inch pie plate

Sift flour and salt into a bowl. Cut in butter and shortening with a pastry blender, or blend with fingertips until mixture resembles coarse oatmeal.

Sprinkle water onto the dough, one tablespoon at a time. Mix well with a fork after each sprinkling. If it does not form a dough, add more water one TEASPOON at a time. Wrap in waxed paper and let rest in refrigerator for fifteen minutes.

Make filling: While dough is resting, slice one baking potato in 1/4 inch slices. Drop slices in cold water to prevent discoloration. Set aside.

Dice chicken, carrot, onion, parsnip, turnip and second potato into half inch dice. Mix with peas to combine, and set aside, covered with plastic wrap.

Preheat oven to 375° F.

Make velouté: Melt butter in small saucepan over very low heat. Whisk in flour. Cook slowly, whisking until butter and flour begin to bubble. Do not let it discolor.

Remove from heat. Whisk in heated stock or milk all at once. Stir in mustard, salt and freshly milled black pepper. Return to heat and cook for one minute, stirring. After one minute, pour sauce over filling mixture, and stir gently to combine.

Remove sliced potatoes from water. Dry well and cover bottom of pie plate with slices. Pour in filling. It should mound in the center.

Remove dough from refrigerator. On a floured surface with a lightly floured rolling pin, roll dough until it is slightly larger than pie plate. Cover pie, making 1 inch slits around center to let steam escape. Brush top with milk.

Cook in prehated 375°F oven for 50 - 60 minutes.

Serve: 6

Contributor: inmamaskitchen.com

 

 

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