Nan's Chicken Pot Pie

Here's a beloved family recipe and memory shared by our friend Mike Brown: "Growing up in Maine, Nan’s chicken pot pie was always a favorite comfort food served on cold winter evenings. Paired with a simple salad, it is a delicious meal. For my kids, it is one of the things they look forward to when we go visit Nan & Gump (as my kids call my parents). Nan always serves it at least once during our stay."

NANA BROWN, ADAPTED BY ELLE COWAN

Prep Time

1 hour 30 mins

Bake Time

45 minutes

Total Time

2 hours 15 minutes

Yield

Two 9" top-crust only round pies or one 9"x13" top-crust only rectangular pie, 8-10 servings

Varietal

Organic Edison T85 All-Purpose Flour

Sequoia T85 All-Purpose Flour

Ingredients:

For the crust:

1 recipe Metropolitan Market All-Butter Pie Dough

 

For the filling:

1/3 cup (75g) butter, unsalted

1/3 cup (45g) chopped yellow onion

1/3 cup (45g) Organic Edison or Sequoia flour

1/2 teaspoon (2.5g) sea salt, or to taste

1/4 teaspoon (1g) freshly-ground black pepper, or to taste

1 3/4 cup (400g) low-sodium chicken broth, or homemade, if available

2/3 cup (160g) full-cream milk

1 package (280g) frozen peas and carrots

2½-3 cups (450-500g) cooked chicken thighs, cut into 1/2 “ cubes* (see Baker’s Notes)

Optional:** (see Baker’s Notes): 1-2 (75g) celery stalks, chopped

Optional: ½ bunch of parsley, minced

Baker's Notes:

* Traditionally, Nan uses chicken breast, but chicken thighs make a very nice, succulent change. To end up with 2½-3 cups, you will need 6-7 boneless, skinless chicken thighs (about 2 pounds raw). 

** If you’d like, you can saute 1-2 chopped celery stalks along with the onions. When adding the peas and carrots, you can also add minced parsley.

Directions:

To make the pastry:

  1. Make the pie dough following this recipe.
  2. While the pastry is chilling, prepare the filling.

 

To make the filling:

  1. Preheat the oven to 400°F with a rack positioned in the center of the oven.
  2. In a heavy-bottom stainless steel or cast iron skillet with tall sides, melt the butter on medium-high heat.
  3. Once the butter is starting to foam, add the flour, onion, salt and pepper. Saute, stirring often, until the mixture starts to bubble and the onions are starting to turn golden.
  4. Gradually pour in broth and milk, stirring constantly to break up the lumps. Once the mixture has thickened, after about 10 minutes, let it cook for 1 more minute.
  5. Stir in the cut-up cooked chicken, peas and carrots, turn the heat down a little, and let the filling heat through, about 2 more minutes.
  6. Divide the filling between two 9" pie dishes or cast iron skillets with tall sides. If baking one pot pie, spread the filling evenly on the bottom of the 9”x13” baking dish.
  7. Divide the pie dough into two equal parts, roll them out to about 1” bigger than the size of your pie dishes or skillets, and place atop the chicken mixture. (If baking one pie, roll out the dough to cover your baking dish+an extra 1”, to allow for the shrinkage in baking.)
  8. Brush the crust with milk, to help the coloring, and cut a vent in the center, for the steam to escape. 
  9. Bake for about 35 minutes or until golden brown. If the crust starts browning too quickly, reduce the oven temperature to 375°F for the remainder of the bake.
  10. Let cool a few minutes before serving.

Baker's Notes:

* Traditionally, Nan uses chicken breast, but chicken thighs make a very nice, succulent change. To end up with 2½-3 cups, you will need 6-7 boneless, skinless chicken thighs (about 2 pounds raw). 

** If you’d like, you can saute 1-2 chopped celery stalks along with the onions. When adding the peas and carrots, you can also add minced parsley.

← Older Post Newer Post →