Chicken Pot Pie on a Late Afternoon
I forgot how quickly the sun sets during October in Florida; it just about falls from the sky within a matter of minutes. The early sunsets, however, have brought much welcomed cooler temperatures.
We’ve been celebrating fall with all kinds of braises and bakes, stuffings and heartier sauces. Last night it was chicken pot pie — as old fashioned and traditional as it can possibly get.
I forgot to take the sun’s new path into consideration though, and started to lose my natural light when photographing…
My photos became increasingly dark and moody…
until there was but one beam of light left for my photo…
and then I knew it was time to eat.
{Wicked Good} Chicken Pot Pie
Chicken Broth:
10 skin-on, bone-in chicken thighs
1 teaspoon olive oil
3 garlic cloves, crushed
3 large sprigs fresh thyme
1/2 teaspoon whole black peppercorns
1 small onion, peeled, halved
Salt and pepper to taste
5 cups water
Filling:
2 tablespoons butter
1 medium onion, diced 1/4-inch pieces
2 celery stalks, chopped 1/4-inch pieces
4 carrots, chopped 1/4-inch pieces
2 garlic cloves, minced
1 tablespoon fresh thyme (1 teaspoon dried)
1 teaspoon fresh minced rosemary leaves
1/2 teaspoon fresh minced sage leaves
3 tablespoons all-purpose flour
4 cups chicken broth, divided
1/2 cup dry white wine
1 large russet potato, peeled, chopped 1/4-inch pieces
1 large zucchini, chopped 1/4-inch pieces
Meat from 10 chicken thighs, 1/4-inch pieces
Crust
2 1/2 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon organic sugar
12 tablespoons European-style butter, frozen
1 teaspoon apple cider vinegar
Ice water
1 egg, beaten
1 tablespoon milk
Make the broth:
In a medium sauce pan, heat oil until shimmering. Season chicken with salt and pepper; sear, skin side down. Add garlic, thyme, peppercorns, onion and water. Bring to boiling. Reduce heat, cover and simmer 1 hour; remove and discard accumulated foam. Strain broth, reserving liquid; remove chicken meat from bones; set aside. Discard bones and vegetables.
While the broth is cooking, make the crust:
In a large shallow bowl, whisk together flour, salt and sugar. Add butter; using a pastry cutter, blend into flour. Add vinegar and 3 tablespoons of the water. Continue blending with pastry cutter, adding 1 tablespoon more of water at a time until the dough starts to come together. Squeeze dough in hands; if crumbly, add additional water, 1 tablespoon at a time. Gather dough and form into flat disc. Wrap in parchment or plastic and refrigerate at least 30 minutes.
Make the filling:
Preheat oven to 400 degrees F. In a medium sauce pan, heat butter over medium heat. Add onions, celery, carrots (mirepoix); cook until onions are soft, stirring occasionally, about 3 minutes. Stir in garlic, thyme, rosemary and sage. Sprinkle flour over mirepoix, stirring frequently; cook 1 minute. Whisk in 4 cups chicken broth and white wine. Add potato, zucchini and chicken meat. Remove from heat.
Assemble the pot pie:
Mix egg and milk; set aside. Transfer filling to 4 single serving ramekins. Place ramekins on a baking sheet; set aside. Remove dough from refrigerator; let stand 10 minutes. On a lightly floured surface, roll dough to 1/4-inch thick rectangle. Cut dough circles 2-inches larger than ramekins. Place each dough round on top of filling, allowing dough to overhang slightly; gently press dough onto ramekins. Brush dough with egg wash. Cut several vent holes in the dough, or prick dough with fork in several places.
Bake 25 minutes or until dough is golden brown and filling is bubbling. Remove from oven and let stand 10 minutes before serving.
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>Your pie looks delicious…I've been experimenting with a flash for dinnertime photos, but it's just not the same as the beautiful light coming through my skylight. Your sun-touched photos set the mood for comfort food!
>Ooh…this looks really yummy..and I actually love the lighting in the pics. Makes me feel like eating by fireside. I'm gonna have to try this one.
>I like the trickle of gravy down the side of the dish – so inviting.
>Hello,
Last Sunday, I cooked Chicken Pot Pie dish with the help of my wife. It took some time to cook But when it was served, it was very delicious and hot. We ate it with white wine. It was a wonderful dinner I had ever. Thanks for your nice recipe.
>Very nice photos, and a great recipe, I'm going to make this tonight for my for family.
thanks