Chicken pot pie
Ingredients
- 1 lb cooked chicken or turkey
- 2 onions, diced
- 2 medium carrots, diced
- 1 bunch celery, diced
- 3 medium potatoes, diced
- 1/4c (1 stick) butter
- 1 cup flour
- 5 cups chicken broth
- 1 tsp white pepper
- 1 tsp black pepper
- 1 tbsp minced garlic
- 1 tsp MSG
- 1 tsp salt
- 1 tbsp cooking wine
- 1/2 cup green peas
Crust:
- 2 sticks cold butter
- 2 cups flour
- 1 tsp salt
- 2 tsp sugar
- 1 egg, beaten
- 1/2 cup ice water
Instructions
- Make pie crust by folding the flour, salt, and sugar into the chopped butter until it is incorporated to pea sized bits.
- Slowly add ice water and mix until the dough starts to stick.
- Form into a ball, then flatten on a floured surface.
- Plastic wrap and then place in freezer for a minimum of 20 minutes.
- Meanwhile, preheat the oven to 425F.
- Melt butter in a large pot over medium heat for about 5 minutes, stirring frequently, until it stops sizzling.
- Add flour and incorporate well. Cook for about 1 minute.
- Add carrots, celery, onions, garlic and toss to coat.
- Cook down for 5 minutes. Add chicken broth, potatoes, pepper, MSG and white wine.
- Simmer on medium-high, uncovered, for 15 minutes or until the vegetables are softened and liquid has reduced by about 1/3. Add water as necessary to prevent over-thickening.
- Remove from heat, mix in peas and chicken.
- Immediately transfer to a baking pan.
- Remove dough from freezer and roll out, folding over twice.
- Arrange the crust over the chicken stew, then brush with the beaten egg until it is lightly saturated.
- Bake 25 minutes or until the sauce is bubbling and the crust has browned. Bake any leftover crust on the side (apply the egg wash to this, too) for about 15-20 minutes or until desired browing is achieved.
- To serve, plate a piece of crust, then top with a cut of the pie.
