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Chicken Potpie

Source of Recipe


From "The Yellow Farmhouse Cookbook"






List of Ingredients



• -- American Pie Pastry --
  
• 1-1/4 cups all-purpose flour
  
• 1/2 tsp salt
  
• 1 tsp sugar
  
• 6 Tbsp unsalted butter, chilled in freezer for 30 minutes
  
• 4 Tbsp all-vegetable shortening, chilled in freezer for 30 minutes
  
• 4 to 5 Tbsp cold water
  
• .
  
• 6 Tbsp butter
  
• 2 Tbsp olive oil
  
• 1 cup minced onion
  
• 2 cloves garlic, minced
  
• 1 cup sliced carrots (1/4-inch rounds)
  
• 1-3/4 to 2 lbs. skinless, boneless chicken breasts or thighs, trimmed of fat and gristle, cut into bite-size chunks
  
• Salt and freshly ground black pepper to taste
  
• 2 cups sliced fresh white mushrooms
  
• 3 Tbsp flour
  
• 1-1/4 cups chicken stock (homemade, if possible)
  
• 1/4 cup white wine
  
• 3 Tbsp dry sherry
  
• 1 Tbsp minced fresh thyme leaves (or 1 tsp dried)
  
• 2 cups (10-ounce pkg.) frozen peas (not thawed)
  
• 1 egg yolk
  
• 1 Tbsp heavy cream
  






Instructions



1. For the pie pastry: Mix flour, salt and sugar in a medium mixing bowl. Grate butter and shortening into the bowl. Toss flour and fat mixture about 8 or 10 times until all the butter and shortening are coated with flour and mixed evenly throughout the flour. Break up any clumps with your fingers as you toss the mixture.
   
   
2. Sprinkle 3 tablespoons of water over the mixture. With blade of a rubber spatula, use a folding motion to mix, then press down on dough with the broad side of the spatula until dough sticks together, adding up to 1 tablespoon more water if dough will not come together. Shape dough into a ball, then flatten into a 4-inch-wide disk. Dust lightly with flour, wrap in plastic, and refrigerate for at least 30 minutes before rolling.
   
   
3. For the potpie: Heat 1 tablespoon each of butter and oil in a large skillet over medium heat. When foam subsides, add onion. Saute 5 minutes. Add garlic and saute 1 minute. Add carrots and saute 4 minutes. Remove carrot/onion mixture to a large bowl. Add 1 more tablespoon of butter to the skillet and saute chicken until browned, about 9 minutes. Season with salt and pepper and remove to bowl with slotted spoon. Pour off pan juices and reserve. Put 1 tablespoon each of butter and oil into skillet and, when hot, add mushrooms and saute until they release their juices. Season liberally with salt and pepper and remove to bowl.
   
   
4. Heat remaining 3 tablespoons of butter in the skillet; when foam subsides, add flour and stir with a wooden spoon, scraping up any bits from the bottom of the pan. Whisk for 1 minute. Add chicken stock and reserved pan juices; whisk over medium heat until mixture thickens, 3 to 4 minutes. Add white wine, sherry and thyme and stir together. Pour over other ingredients in bowl and stir to mix. Taste for seasonings and adjust if necessary. Add frozen peas.
   
   
5. Pour mixture into a shallow casserole. Roll out pastry to the shape of the casserole and place over dish. Trim so that 1/2-inch of dough overlaps edges. Fold excess dough underneath the edges and crimp. To glaze the pastry, beat together the egg yolk and cream with a fork and brush over top with a pastry brush. Cut 3 steam vents with a small knife. Place in oven and bake for 20 minutes or until crust is nicely browned. Serve immediately.
   
   Makes 6 servings.