Childhood Dinners and Unexpected Delights
Growing up, our dining table echoed our Chinese heritage with the staple trio of protein, rice, and vital greens. An absent leafy dish would earn my mother’s comments. In contrast, relishing one-dish wonders like beef stew or chicken pot pie at someone’s place felt not just like convenient dining, but a rich culinary treat.
A Luxurious, Vegetable-Rich Pot Pie
Crafting the perfect Chicken Pot Pie was about preserving its classic elements—creamy sauce, tender chicken, and that melt-in-the-mouth crust—while ensuring a generous serving of vegetables. By incorporating carrots, onions, peas, bell peppers, and aromatic herbs, I’ve recreated that sense of a balanced meal my mother always emphasized. Remarkably, just 3 chicken breasts serve the purpose, with extra pies ready for another day.
And here’s a tip: Roast the chicken breasts in an air fryer at 370F for about 27 minutes for optimal results. Additionally, adding white wine or using shallots instead of onions can elevate the taste further. Baking the pie in a Dutch oven might cause the crust to settle a bit lower, but trust me, the taste remains unmatched!
Ingredients
For the filling:
- 3 chicken breasts (bone-in, skin-on; for 4-5 cups of chicken)
- 2 tablespoons olive oil (extra for chicken)
- Salt & freshly ground black pepper
- 3 garlic cloves (minced)
- 2 onions or shallots (diced or thinly sliced for shallots)
- ½ cup white wine (optional)
- 8 diced carrots
- 1 diced bell pepper
- 1 stick butter (115g)
- ¾ cup all-purpose flour (100g)
- 4 cups chicken stock (950 ml)
- 2 cups frozen peas
- ½ cup heavy cream (120 ml)
- Fresh herbs: ½ cup parsley & 2 tablespoons thyme (both minced)
For the dough:
- 3 cups all-purpose flour (400g)
- 1½ teaspoons kosher salt
- 1 teaspoon baking powder
- ½ cup vegetable shortening (110g, or use butter for an all-butter crust)
- 1 stick cold unsalted butter (115g, diced)
- ½ to ⅔ cup ice water
- Egg wash (1 beaten egg + 1 tablespoon water)
Steps to Culinary Heaven
- Start by preheating the oven to 350 degrees F. Generously season the chicken with olive oil, salt, and pepper before baking for 35-40 minutes. Once done, debone and chunk the chicken. The bones can be saved for stock.
- For the pastry, combine flour, salt, and baking powder in your food processor. Introduce the shortening and butter, pulsing till they’re pea-sized. As you blend, gradually pour in ice water until the dough forms. Knead on a floured surface, wrap in plastic, and refrigerate for 30 minutes.
- Back to the filling: In a pot, heat olive oil, then add garlic and onions. After they turn translucent, introduce white wine. Following a brief reduction, stir in the carrots, and after 10-15 minutes, the bell pepper.
- Melt the butter in the mixture, reducing heat before stirring in the flour for a couple of minutes.
- Add chicken stock, ensuring a smooth blend. Turn up the heat until you achieve a gravy consistency. Incorporate the peas, chicken, cream, and herbs, simmering for another 5 minutes before removing from the flame.
- Assembly time! Set your oven to 375 degrees F. Choose your baking dishes, filling them with the pot pie mix, ensuring some space at the top. Roll out your dough, cover the dishes with it, and brush with the egg wash. Don’t forget to make vent cuts. Bake for about an hour, watching for that golden-brown hue and bubbling sides. Dive in and relish the memories!