Dinner, Entrées, Food, Lunch, Seasonal

My Chicken Pot pie

I’m sure you all know the situation: you see a dish, you read about a recipe, or you watch cooking videos on YouTube like me. And then you’re suddenly craving the exact dish or at least a variation of it. That happend to me on Friday, when I watched a video on the Epicurious channel about pot pies.

My recipe is taking inspiration from the video but keeps it way more affordable – aka less than $250. I’ve also incorporated ideas from the video and other sources, to make it not your standard chicken pot pie. Feel free to change up the veggies that go into it. But I highly reccoment taking the time to make your own chicken stock. It makes a big difference in the velouté that brings it all together. Oh and by the way, a velouté is just a white sauce like the bechamel but uses broth instead of milk. So no big deal there.

My Chicken Pot pie

Recipe by Tobias
Servings

4-5

servings
Prep time

1

hour 
Total time

3

hours 

Ingredients

  • Chicken Broth
  • 1 lbs / 450g Chicken Drumsticks or Chicken Wings

  • 2 Carrots

  • 1 small Onion

  • 1 tbsp tomato puree/concentrate

  • Filling
  • 7oz / 200g Butternut Squash

  • 7oz / 200g Celeriac (Celery Root)

  • 7oz / 200g Parsnips

  • 1 tbsp Olive Oil

  • 7oz / 200g Button Mushrooms

  • 1 tbsp Unsalted Butter

  • 2 medium Chicken Breasts (skinless)

  • 1 tbsp Peanut Oil

  • 2 cups / 480ml Chicken Broth

  • 2 tbsp Unsalted Butter

  • 2 tbsp All-Purpose Flour

  • 1 tsbp Dark Soy Sauce

  • 1/4 cup / 60ml Heavy Cream

  • Salt, Pepper to taste

  • Biscuit Topping
  • 1 cup / 125g All-Purpose Flour

  • 3 tbsp / 40g Unsalted Butter

  • 1 tsp Baking Powder

  • 1/2 tsp Baking Soda

  • 1/2 tsp Salt

  • 1 tbsp mixed fresh Herbs

  • 1/4 tsp Pepper

  • 1/3 cup / 80ml Buttermilk

Directions

  • Chicken Broth
  • Preheat oven to 425°F / 220° C and place the chicken parts in an oven proof baking dish that is a good 2 inches deep. Roast chicken for 35 – 40 minutes.
  • Take out the dish, brush the chicken parts with the tomato paste and add the carrots and onion, both cut into quarters. Roast for another 35 – 40 minutes until everything is nicely dark and roasted.
  • Transfer chicken and veggies to a pressure cooker. Using two cups of boiling water, scrape off the fond from the baking dish and pour that liquid to the pressure cooker. Add 4 more cups of water and then cook for 45 minutes with the valve on high.
  • Strain through a fine mesh sieve lined with a cheese cloth and set aside. We will use two cups of this liquid for the recipe, the rest is perfect for soups.
  • Pot Pie Filling
  • Cut the root vegetables into half-inch sized cubes and toss with salt, pepper, and olive oil. Spread on a parchment lined baking sheet and roast for about 25 minutes at 425°F / 220° C. Set aside in a large bowl.
  • While the root vegetables are roasting, clean and cut the mushrooms into bite size pieces and roast in a non-stick pan using 1 tbsp of butter until nicely golden. Season with salt and pepper and set aside.
  • Pat dry the chicken breast, season with salt and pepper. Using the peanut oil, sautée in the same pan as the mushrooms until lightly browned and barely cooked through. Let rest, cut into cubes and add to the mushrooms and vegetables.
  • To make the velouté, melt 3 tbsp of butter in a saucepan. Add 3 tbsp of flour, stir to combine and cook for about 1 minute to make a blond roux. Add 2 cups of our chicken broth and whisk to thoroughly combine. Cook over medium high heat until it starts to thicken. Add the soy sauce and cream and season with salt and pepper to taste.
  • Combine the root vegetables, mushrooms, and chicken with the gravy and fill into a baking dish, about 9×9 inches large and at least 2 inches deep.
  • Biscuit Topping
  • Add flour, salt, baking powder, herbs, salt, pepper, and baking soda to a bowl and whisk to combine.
  • Cut in the butter using your fingers, a pastry blender, or a food processor until the mixture resembles coarse sand. Stir in the buttermilk and bring dough together.
  • On a floured cutting board, pat down the dough to about 1 inch thickness, cut out round biscuits, and cover the chicken pot pie with them. It’s okay if the filling isn’t completely covered, the biscuits will grow as they bake.
  • Brush the biscuits with buttermilk, sprinkle with salt crystals, and bake at 350°F / 180° C for about 45 minutes.

Notes

  • If you don’t have a pressure cooker, you can use a simple stock pot and slowly simmer the broth for 2 – 3 hours. Make sure to add water every now and then to keep the liquid at about 6 cups.
  • Instead of using one large baking dish, you can also use small, single serve ramekins like I did in the picture. I adjusted the topping by using a much smaller biscuit cutter, otherwise it would have been one single large biscuit on top. But that’s up to you.
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