WeTwo | Chicken Pot Pie: A Culinary Pas de Deux
Embarking on the journey of crafting a chicken pot pie together is not just about creating a meal; it’s about choreographing a dance of flavors, textures, and, of course, a sprinkle of laughter. After all, the couple that sautés together, stays together. So, grab your aprons (and perhaps a feather duster for our fine fowl friend), and let’s dive into this culinary escapade.
Ingredients:
For the Pie Dough:
• 1 recipe homemade pie dough (yields two crusts: one for the bottom and one for the top)
For the Filling:
• 1 pound boneless, skinless chicken breasts
• 1/3 cup unsalted butter
• 1/2 cup celery, sliced
• 1/3 cup onion, chopped
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon celery seed
• 1/2 teaspoon garlic powder
• 1 teaspoon chicken bouillon paste (or 1 bouillon cube)
• 1 cup milk
• 1 cup water
• 8 ounces frozen mixed vegetables (carrots, peas, green beans, and corn)
For the Egg Wash:
• 1 egg
• 1 tablespoon milk
Instructions:
1. Prepare the Chicken:
• Season the chicken breasts with salt and pepper.
• In a large saucepan, place the chicken and cover with water. Bring to a simmer and cook until just cooked through.
• Remove the chicken from the water, let it cool slightly, then chop into bite-sized pieces. Reserve 1¾ cups of the cooking water.
2. Create the Filling:
• In the same saucepan, melt the butter over medium heat. Add the chopped onions and sliced celery, cooking until they become soft and translucent.
• Stir in the flour, salt, pepper, celery seed, garlic powder, and chicken bouillon paste, ensuring the mixture is well combined.
• Gradually pour in the reserved cooking water and milk, stirring continuously. Bring the mixture to a simmer until it thickens into a creamy sauce.
• Fold in the chopped chicken and frozen vegetables. Taste and adjust seasoning as needed. Allow the filling to cool to prevent the pie crust from becoming soggy.
3. Assemble the Pie:
• Preheat the oven to 425°F (220°C).
• Roll out one portion of the homemade pie dough on a lightly floured surface to fit a 9-inch pie pan. Gently place the rolled-out dough into the pan, pressing it into the edges.
• Pour the cooled filling into the prepared crust, spreading it evenly.
• Roll out the second portion of dough and place it over the filling. Trim any excess dough and crimp the edges to seal. Cut a few small slits in the top crust to allow steam to escape.
4. Bake the Pie:
• In a small bowl, whisk together the egg and milk to create an egg wash. Brush this mixture lightly over the top crust to achieve a golden finish.
• Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 40-50 minutes, or until the crust is golden brown and the filling is bubbling.
• If the edges of the crust brown too quickly, cover them with aluminum foil to prevent over-browning.
5. Serve and Enjoy:
• Once baked, remove the pie from the oven and let it rest for at least 15-20 minutes. This resting period allows the filling to set, making it easier to slice and serve.
• Share and savor this homemade delight with your loved one, embracing the warmth and comfort it brings.
Remember, cooking together is about more than just the meal—it’s about the memories you create and the fun you have along the way. So, why did the chicken join the band? Because it had the drumsticks!
Happy cooking, lovebirds!
