ResetView: All

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

Pot Pie

  • 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

Preparation

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.