Email to Cat      

Chicken Parmesan Pot Pie

Source of Recipe

From "The Old Farmer's Almanac Comfort Food"


List of Ingredients

Crust:
◦  Food Processor Tart Dough or your favorite, prepared as directed

Filling:
◦  4 Tbsp (½ stick) unsalted butter
◦  1 medium onion, chopped
◦  2 stalks celery, chopped
◦  ⅓ cup all-purpose flour
◦  1¼ cups chicken or turkey stock
◦  1¼ cups milk or half-and-half
◦  ½ tsp crumbled or powdered sage
◦  ½ tsp dried thyme
◦  2½ cups diced, cooked chicken
◦  2½ cups cooked vegetables (corn, green beans, peas, or other), alone or in combination
◦  ½ cup freshly grated Parmesan cheese, divided
◦  Salt and freshly ground black pepper, to taste
◦  1 egg beaten with 1 tablespoon milk, for glaze


Recipe

For Crust:
Turn the dough onto a lightly floured counter or work surface. Pack it together, then divide in half. Knead one-half of it two or three times, then flatten into a ½-inch-thick disk. Wrap in plastic wrap and refrigerate for 1 to 2 hours. Repeat with the other half, then wrap, refrigerate, and use within 2 days (or place in a plastic freezer bag and freeze for up to 2 months.)

For Filling:
Melt the butter in a large saucepan over medium-low heat. Add the onion and celery, stir, cover, and cook for 6 to 7 minutes or until soft, stirring occasionally. Add the flour, increase the heat to medium, and cook for 1 minute, stirring. Add the stock and whisk to blend. As the sauce starts to thicken, add the milk, sage, and thyme and whisk to blend. Add the chicken and vegetables and continue to cook for 3 to 4 minutes, or until heated through, stirring. Add â…“ cup of the Parmesan cheese and remove from the heat. Add salt and pepper, to taste.

Butter a shallow 2- to 2½-quart baking dish. Transfer the filling to the dish and smooth the top. Sprinkle with the remaining Parmesan cheese. Set aside for 15 minutes.

Preheat the oven to 400° F.
On a sheet of wax paper, roll the pastry to be slightly larger than the dish. Invert the pastry over the filling and peel off the paper. Tuck the pastry edges into the dish. With a paring knife, make several cuts, or steam vents, in the pastry. Brush the pastry with the egg glaze. (If the baking dish is quite full, place it on an aluminum foil-lined baking sheet to catch spillovers.)

Bake on the center oven rack for 40 minutes, or until golden and bubbling.


Makes 6 servings


Food Processor Tart Dough:

â—¦ 1 cup (2 sticks) cold unsalted butter, cut into ½-inch cubes
â—¦ 2 cups all-purpose flour
â—¦ ¾ tsp salt
â—¦ 1 large egg beaten with ¼ cup ice-cold water

Chill the butter in the freezer for 15 minutes.

In a food processor, combine the flour and salt, cover, and pulse four or five times to mix. Scatter the chilled butter on top. Cover and pulse eight to ten times more, in one-second-long bursts to break the fat into very small pieces. Using the feed tube, add the egg mixture in an 8- to 10-second-long stream, while pulsing. Continue to pulse until the dough forms large, clumpy crumbs.

Turn the dough out onto a lightly floured work surface and pack it into a ball. Gently knead once or twice, then flatten into a ½-inch-thick disk. Wrap in plastic and refrigerate for 1 to 2 hours before rolling.


Makes enough pastry for one large tart, a 9-inch double-crust pie, or 6 individual pie shells.