Chicken Pot Pie - CD Recipes -
Cooking District Recipes

Chicken Pot Pie

Photo by Michael Kappel
Categories: American, Pastry, Poultry
6 serving
Photo by Michael Kappel
Step 1
1 whole • Whole chicken 4 LBS
1 whole • Celery stalk
1 whole • Carrot
1 whole • Onion • studded with 2 cloves
kosher salt and pepper to taste
2 tbsp • Butter
2 tbsp • Chicken fat
5 tbsp • All purpose flour
1/2 cup • Heavy cream

Place chicken in a large stock pot and pour in enough water to almost cover the bird. Add carrot, onion, celery and parsley.

Season with salt and pepper. Cook over low heat for 1 1/2 hours or until the bird is tender when pierced with a fork.

Let cool in stock until chicken can be handled. Discard skin and bones leaving meat in large pieces. Strain the broth, skim off fat and reserve in refrigerator.

Pour 1 1/2 cups of broth over chicken pieces. Heat butter and 2 tbsp of chicken fat over loe heat and stir in the flour, keeping mixture smooth and cook for 2 minutes stirring constantly.

Add remaining 1 1/2 cups of chicken broth and cook, stirring constantly until sauce is smooth and thick. Stir in cream and adjust seasoning.
Step 2
2 cup • All purpose flour • sifted
1/2 tsp • salt
4 tsp • baking powder
5 tbsp • butter
4 tbsp • solid chicken fat
5 tbsp • milk

Preheat oven to 450 F. For pastry sift dry ingredients. Cut in butter and chicken fat until mixture is crumbly.

Add milk gradually until pastry holds together. More or less milk may be needed.

Kneed until pastry comes together. Refigerate pastry for 30 minutes to chill.

Divide pastry in half and roll out into a large circle. Line the sides of 1 1/2 quart baking dish or pie pan. Remove chicken from broth and add to baking dish. Pour cream sauce over chicken.

Cover with remaining pastry and make slits to allow steam to evaporate. Pinch edges together to seal and bake for 25 minutes or until crust is golden.


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