Chicken Pot Pie
A trip to Cellar 152 Wine & Gourmet Market in Elk Rapids for a grab-and-go meal (or to eat at their rustic wine bar overlooking the Elk River) can make a gray winter day feel festive. Try their recipe for homemade chicken pot pie.
(photo by Beryl Striewski Photography)
Ingredients
Makes approximately two, 8-inch-round, 2-inch-deep pies.
Brining and Roasting the Chicken
- 1 gallon water
- 1 cup kosher salt
- 1/2 cup sugar
- 4 boneless, skinless chicken breasts
- 2 1/2 cups chicken stock
- 3/4 cup butter
- 11/2 tablespoons olive oil
- 1 cup chopped onions
- 1/2 cup flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup heavy cream
- 2 cups brined, roasted and cubed chicken
- 1 cup carrots, diced and boiled 5 minutes
- 1 cup frozen peas
- 2 ounces chopped mushrooms
- 2 medium potatoes, diced and boiled 5 minutes
- 1 sheet thawed puff pastry
- 1 egg
- 1 teaspoon water
Directions
Brining and Roasting the Chicken
Combine the ingredients in a large soup pot. Immerse the chicken in the brine for 1 hour. Remove the chicken from the brine and rinse to remove excess salt and sugar. Lay the chicken breasts on a baking sheet or cooking pan and roast at 325 degrees for approximately 30 minutes or until the internal temperature is 160 degrees.
Pot Pie
Warm chicken stock in a saucepan. In a large Dutch oven melt butter, add olive oil and sauté onions for 10 minutes. Add the flour and cook two more minutes, stirring constantly. Add hot chicken stock. Simmer for 1 minute. Add salt, pepper and heavy cream. Add chicken, carrots, peas, mushrooms and potatoes and mix well. Ladle mixture into a large baking dish. Cut pastry sheets 1 inch larger than dish, lay on top, flute.
In a separate bowl, beat egg well with a fork and add water to make an egg wash. Brush over pastry crust. Bake at 325 degrees for 20 minutes.