Chicken Pot Pie
chicken pot pie
total time: 1 hour 45 minutes
ingredients
- 1 sourdough crust
- 1 chicken, cooked, shredded or cubed
- 3 cups chicken stock
- ¼ cup dry white wine
- ⅓ cup Crème Fraîche
- 3 Tablespoons butter
- ½ lemon, preferably meyer lemon, juice & zest
- 2 carrots, small diced
- 1 celery stalk, small diced
- 1 small yellow onion, small diced
- 1 Tablespoon garlic, minced
- 1 Tablespoon fresh rosemary, minced
- ½ Tablespoon fresh thyme, minced
- ½ Tablespoon dijon mustard
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Smoked paprika (optional)
- Cayenne pepper (optional)
- Salt & pepper TT
method
The night before prepare a sourdough pie crust, which you can find the recipe to here.
Melt half of the butter in a large sauté pan or dutch oven over medium heat. Add the onion, herbs, and spices and sweat the onions until translucent. Add the carrots and celery and cook for 2 minutes. Turn the heat to medium-high and add the minced garlic. Stir to combine and then reserve the filling in a bowl while you finish the sauce.
Deglaze the pan with white wine over high heat. Pour in stock and bring to a boil. Reduce liquid down until thick, it should coat the back of a spoon. There should be about a half cup of sauce at this point, but it will vary depending on the quality of the bone broth. The thickness of the reduction is more important than the volume.
Turn off the heat and whisk in the remaining butter, mustard, lemon juice and zest, and crème fraîche. Season with salt and pepper. Mix the chicken filling with the sauce. If it seems dry, you can add butter or a few tablespoons of bone broth.
Roll the bottom crust out and lightly press into the pie pan. Add the filling (sometimes I add a layer or fresh grated raw parmesan cheese at this point) and cover with the top crust. With the tip of your knife, poke vents in the center of the crust.
Wrap and freeze the unbaked pie for later, or bake at 375°F until golden brown.
