Friday, December 2, 2011

Chicken Pot Pie

It's cold outside, and there are so many different soups and stews I think of and chicken pot pie is made for this kind of weather.  I love eating chicken pot pie, but because it takes time I only make it on the weekend.  I made this when the temperature first dipped into the 50s, but now that it's going into the 20s and 30s, I really need to make it. Since the stove and oven are on, it also helps take off of the heating bill.
After making something so delicious, the best part is eating it. Enjoy!

servings: 6 

chicken stock: 
1 whole chicken, 3 pounds
1 gallon cool water
2 carrots, cut in 2-inch pieces
2 celery stalks, cut in 2-inch pieces
1 onion, halved
1 head garlic, halved horizontally
2 turnips, halved
4 fresh thyme sprigs
2 fresh rosemary sprigs
1 bay leaf

pot pie:
1 stick unsalted butter
1/2 cup all-purpose flour
Salt and black pepper
3 carrots, cut in 1/2-inch circles
1 bag frozen or fresh pearl onions or 1 onion, chopped
1 box frozen peas
Leaves from 4 fresh parsley sprigs
1 roll Pillsbury crescent dough

Put the chicken in a large stockpot and cover with 1 gallon of cool water. Add the vegetables and herbs and bring the pot up to a boil over medium-high heat. Skim well; then simmer, uncovered, for 45 minutes, skimming frequently as the oil rises to the surface. What we're doing here is not only cooking the chicken but also creating the base sauce for the pot pie. Remove the chicken to a platter to cool. Continue to cook down the chicken broth for another 15 minutes to condense the flavor; you should have about 8 cups when you're finished. Using a colander, strain the chicken broth into another pot and discard the solids. When the chicken is cool enough to handle, shred the meat and discard the skin and bones.
Wipe out the stockpot and put it back on the stovetop over medium heat. Melt the butter and then whisk in the flour to form a paste. This is a roux, which will act as a thickener. Now, gradually pour in 8 cups of the chicken broth, whisking the entire time to prevent lumps. Whisk and simmer for 10 minutes to cook out the starchy taste of the flour and thicken the broth; it should look like cream of chicken soup. Season with salt and pepper. Fold in the shredded chicken, carrots, pearl onions, peas, and parsley. Stir to combine and turn off the heat.
Preheat the oven to 350 degrees F. Unroll the crescent dough and separate triangles. Carefully lay the dough on the soup in a pinwheel shape. Bake until top is golden brown, for 20-30 minutes.

Adapted from Chicken Pot Pie: Tyler Florence

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