So this was supposed to be a big deal, my culinary experiments were to take the inevitable turn into pie and pastry.
I was excited, pumped up even, until I realized…
I repress each and every pie/pastry-related experience I undergo.
Every. Single. One.
How else could I forget my frustrations with homemade pop tarts? Or when I tried to do mini-pies with the baking club at Rutgers?
Or how I make crustless quiche because it means I don’t have to make a freaking crust?!
My brain attempts to help me by putting the atrocities of my mind’s reach, the pain of ripped dough, springy dough, fat dough, wet dough….
but they all came flying back into my mind as I made this chicken pot pie last weekend.
I’ll give you the good news right now and spare you the trials and tribulations (in case, you know, you don’t enjoy reading my rants all the way down to the recipe).
This pot pie is ridiculously hearty for being a “light” recipe from The New Way to Cook Light.
The filling is creamy and comforting, stuffed with chicken and vegetables and all the goodness you expect from pot pie.
Despite the slight difficulties I had shaping the dough, it transforms remarkably well into a light, flaky, delectable crust.
It was just incredibly dry when I worked in the amount of water suggested by the recipe. Half of the dough was still powdery at this point, so I took the liberty of adding a few additional tbsps of ice water.
Of course, when I did that, it ended up being way more wet (ew) than I expected.
I managed to roll it out and shape it to cover most of the top of my pot pie, but I have to say it was not an experience I want to repeat.
Next time, I’ll just whip out the frozen pie crust from the grocery store, with NO SHAME.
None. That dough is a blessing and a gift from the heavens and no one shall make me feel guilty for using it.
So, with that said, we will not be having a pie-fest on the blog.
Instead we will have…
A COOKIE FEST!
By the time I’ve shared all the fabulous cookies with you, you won’t even remember pie doughs and pastry crusts.
Hope you all have a lovely weekend, and I’ll see you Monday.
Chicken Pot Pie
Barely Adapted from “The New Way to Cook Light”
for the pastry:
- 6.75 oz (approx 1 1/2 cups) all purpose flour
- 1/4 tsp salt
- 7 tbsp salted chilled butter, cut into slices
- 7 tbsp ice water (they call for 5 but it was too dry!)
for the filling:
- 2 tbsp unsalted butter
- 1 cup chopped onion
- 1/2 cup chopped carrot
- 1/2 tsp dried thyme
- 2 1/3 cups peeled, cubed red potatoes
- 3 cups chicken broth
- 1.5 oz (about 1/3 cup) flour
- 1/3 cup water
- 1 cup frozen peas
- 2 cups cooked chicken (either shredded or cubed)
- salt and pepper, to taste
- 2 tsp milk
To Make the Crust:
- Combine flour and salt in a large bowl and cut in butter with a pastry blender or 2 knives until the mixture resembles coarse cornmeal (small crumbs). Add ice water, a few tbsp at a time, and stir the mixture until the dough comes together.
- Gently press mixture into a 5 inch circle and cover with plastic wrap. Chill for 15 minutes, then roll out on lightly floured surface into a 12 by 8 inch rectangle.
- Re-wrap in plastic wrap and store in fridge until ready to use.
For the filling:
- Preheat oven to 400 degrees. Melt butter in a large pan or dutch oven over medium-high heat. Once melted, cook onions and carrots until softened, about 8 minutes. Add potatoes, broth, and dried thyme and bring mixture to a boil. Cover and let simmer for 10 minutes.
- Meanwhile, whisk flour and water in a small bowl until smooth paste forms. Once 10 minutes are up, slowly drizzle flour/water mixture into pan, whisking constantly. Cook for another minute or so until the mixture thickens, then stir in the peas, chicken, salt and pepper.
- Spray an 11 x 7 inch pan with cooking spray and pour pot pie mixture in. Cover with pastry crust, pressing it to the edges of the pan. Cut 4 slits in crust (for ventilation) and lightly brush with milk.
- Bake at 400 degrees for 50 minutes or until crust is golden and mixture is bubbly. Let stand 10 minutes before serving.
All Photos, Recipes (Unless Otherwise Specified) And Writing Copyright © 2013 Jessica Gonzalez | On Sugar Mountain