Mar

16

2009

This Is When You Know It’s Worth It

Comments 45 Comments

Cheddar Chicken Pot Pie, Garlic Honey Mustard Vinaigrette

Poultry & Pork • Tags: , , , , , ,

chicken-pot-pie-the duo dishes

Sometimes it’s easier to throw in the towel and go pre-made.  We’re all busy with insert-word-in-blank, and it takes a lot of time to really do some of the things by hand that maybe we should.  Like make pie crusts.  We love Mr. Pillsbury.  That squishy dough man has appeased our food yearnings with biscuits, toaster strudels, crescent rolls, pizza crusts, and brownies for years.  He’s also rolled out his share of pie crusts.  We’ve had many, many years of Pillsbury pie crusts, and we’ve enjoyed.  But there’s nothing like one you make with a mean combination of real butter, a pastry blender, and a little bicep/tricep action.  Our grandmas and the Pennsylvania Amish knew what they were doing!

This is a great dinner to come home too, but it takes a bit of prep time.  We opted for the make in the morning, go to Happy Hour in the afternoon, come back and heat in the oven at night method.  It worked very well.  It also tasted great with a eeney weeney side salad.  Our apologies for the fact that we totally did not measure one thing that went into the vinaigrette.  Just start with a few things in the bowl, mix, taste and add based on whatever it may be missing.  Hopefully the approximations below will be a good jumping point for you to modify based on your preferences.

chicken-pot-pie-2-the duo dishes

Cheddar Chicken Pot Pie – Serves 6 to 8
2 white potatoes, parboiled and cubed
2 red potatoes, parboiled and cubed
1/2 red onion, chopped
2 stalks celery, chopped
1 1/2 cup baby carrots, chopped
2 cups frozen peas
3 cloves garlic, minced
2 tablespoons butter
2 tablespoons olive oil
2 cups chicken broth, warm
2 tablespoons flour
1 tablespoon cornstarch
1 cup milk
2 teaspoons salt
1 tablespoon thyme, minced
1 tablespoon rosemary, minced
1 tablespoon basil, minced
1 teaspoon mint, minced
1 teaspoon oregano
1/2 teaspoon sage
2 tablespoons parsley, minced
1/2 tablespoon dill, minced
2 bay leaves, whole
3/4 cup cheddar cheese, shredded
Zest of 1 lemon, minced
6-7 chicken breast tenderloins
2 pie crusts (frozen or prepared)

Crust (from Simply Recipes)

2 1/2 cups all purpose flour
1 teaspoon salt
1 tablespoon sugar
3/4 cup butter, chilled and cubed
1/2 cup Crisco, butter flavor
6-8 tablespoons ice water
1 egg
1 1/2 tablespoons milk

1.  Start with crust.  Combine flour, sugar and salt in a large bowl.  Add chilled butter and combine with a pastry blender.

2.  Add shortening and combine to cut into flour and butter mixture.  Mixture should resemble coarse cornmeal.

3.  Slowly add ice water by tablespoons.  Mix well after each addition until dough begins to stick together.

4.  Place dough on a flat surface and divide into 2 even pieces.  Roll into balls, dust lightly with flour and wrap in plastic.  Place in fridge for at least an hour.

5.  As dough chills, drop chicken tenders into boiling water.  Cook until no longer pink inside, approximately 2-4 minutes.  Set aside in a small bowl.  When cool, tear into pieces–a mixture of large and small.

6.  In a deep, wide skillet, melt butter and oil.  Add garlic, carrots, celery, onions, potatoes and bay leaves.  Cook until carrots have softened a bit but aren’t mushy, approximately 10 minutes. Pour in chicken broth.

7.  Mix cornstarch and flour into milk.  Mix well.    Add to cooking vegetables.  Toss in peas.

8.  Cook until mixture begins to thicken, approximately 8-10 minutes.  Stir in remaining herbs, spices, chicken and half of the cheese.

9.  Remove bay leaves and take off heat.  Allow to cool.

10.  As chicken filling cools, take dough out of fridge and roll one ball for bottom half of crust.  Drop in 9-inch pie dish and trim edges.  Place into fridge as you roll out second piece of dough for top of crust.

11.  Pull out crust and pour chicken filling into dish and sprinkle with remaining cheese.  Top with top crust and trim edges a bit.  Roll top crust edges over bottom crust.  Press together all around with a fork.  Cut slits into top crust.*

12.  Whisk egg and milk together.  Brush over top crust. Bake in a preheated oven at 350 degrees for 45-50 minutes or until golden brown.

*This is totally a make in advance meal. Let the filling cool completely (pop into the fridge to speed that up and keep crust in fridge as well). Pour filling into bottom crust, top with upper crust, cut slits and keep in fridge until ready to cook. Brush with egg wash and bake.

Garlic Honey Mustard Vinaigrette
1/2 cup olive oil
1 tablespoons white wine vinegar
2 cloves garlic, minced
1 tablespoons mustard
1 1/2 tablespoon honey
Pinch of salt

Whisk oil, vinegar, garlic, mustard and honey together well.  Salt to taste.

Click HERE for printable recipes.

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Comments

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  1. Great pot pie…nice flaky crust and a thick, stick to your ribs filling.

    Reply

  2. Can I just tell you I LOVE you for making this?? It looks unbelievably scrumptious. I am definitely trying this. My husband LOVES pot pie and all the ones I tried are lacking, I just KNOW this will fit the bill. I’ll let you know how I do. Thank you!

    Reply

  3. Oh! Look at all of those ingredients! The list keeps on going and going. I bet they combine to make the most delicious pot pie!

    Reply

  4. Looks fantastic!!!

    NAOmni

    Reply

  5. MMMMMM….Looks so delicious!! well done! great job!

    Reply

  6. I’ve been wanting to make a homemade quiche for a while, but have been on the fence about whether to buy a premade crust or endeavor to make my own. Yours looks pretty gosh darn tasty and oh so flaky, so maybe it is about time I get down and dirty with the good old pastry blender that I don’t have!

    Reply

  7. Oh my goodness, I can almost taste it, thanks for sharing!

    Reply

  8. That pot pie looks so delicious and comforting and perfect with Cheddar!

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  9. Pot pie! Is there anyone out there who can resist flaky pastry crowning creamy, cheesy, tender chicken? Ahh, it’s the perfect comfort dish.

    Reply

  10. This definitely looks worth the effort. I tend to go the quick and easy route and top my pot pie with phyllo. Can’t wait to try your version.

    Reply

  11. Seriously, you left for happy hour? ding-dang, can I be your neighbor? by the way, I love Mr pillsbury as well and as long as the kids are little, he is my buddy. ;)

    Reply

  12. Mmmm, this looks so delicious. I LOVE pot pies and have actually been craving one recently…so I may just have to try this one :)

    Reply

  13. Nice. I love, love, love pot pies – this one looks amazing.

    Reply

  14. You just can’t beat a homemade pot pie – this looks really incredible.

    Reply

  15. So flaky! That looks incredibly delicious. This would be a wonderful Sunday dinner.

    Reply

  16. my hubby would be crazy-happy if I made this for him. he just adores pot pies, doesn’t matter whats in them.
    looks good! nice photos!

    Reply

  17. Pie like that is so worth the effort!

    Reply

  18. Mmm I love pot pie. And that pastry looks so nice and crumbly too, just the way I like it! LOL at doing it between Happy Hour-good plan! ;)

    Reply

  19. Thanks so much for stopping by to support Burp and Slurp’s Guest Post :)

    NAOmni

    Reply

  20. That has to be the most flavorful pot pie I’ve ever seen! The crust looks wonderfully flakey. Just chock full of goodies!

    Reply

  21. I love chicken pot pie but yours looks especially wonderful with cheddar cheese!

    Reply

  22. Nice oozing in the pic!

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  23. Well yes… nothing like a good, homemade crust. :)

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  24. Oh my goodness that’s nice. Wow, wow, wow!

    Reply

  25. That’s the same way I felt about making the tarallucci! All this time they were simply an addition to the shopping cart, until one fine day I stumble upon absolute inspiration from another baker and voila! The nice thing about making your own is knowing what goes (or doesn’t, like preservatives) in the mix!

    Reply

  26. The crust looks awesome! I know it’s worth it but I am too lazy to make my own pot pie nowadays.

    Reply

  27. I have never had chicken pot pie but I have always wanted to try it!!! Yours is seriously making my mouth water!!! That looks goooooooooorgeous!

    Reply

  28. This looks great. I don’t even LIKE pot pie and this looks great. My husband probably thanks you for posting this recipe :)

    Reply

  29. That is some kick ass pie you have made…did you save me some? Well…maybe next time…

    I am giving you a great big ‘Green’ shout out later today on my post…

    Reply

  30. I think I would cheat and use pre-made pie crust. I know yours is way better though.

    Reply

  31. Mr. Pillsbury saves my behind on a regular basis, but after seeing the result of your home cooked result, I will have to opt for your recipe!

    Reply

  32. Looks fantastic! Definitely worth it!

    Reply

  33. I have no words to express the mouth watering that is going on as I try to climb into my monitor. Keep cooking and when you’re done, send some my way!! p.s. that’s my favorite salad dressing, and it’s a tad different each time I make it! :)

    Reply

  34. That pot pie looks so good! I like the use of cheese.

    Reply

  35. I want to eat that RIGHT NOW!! Looks 100% worth it– wish I had made THAT pie this weekend :)

    Reply

  36. Mmmm chicken pot pie!!! I love when my dad makes this, his is so amazing! Yours looks great!

    Reply

  37. Oh man that looks good, Duo! I love, love pot pie … and I have to confess my use of frozen pie crust. Eh, it happens to the best of us. Bravo for making your own this time. It looks scrumptious!

    Reply

  38. Wow, that’s a lot of ingredients, but it looks all worth it!!!

    I used to work at KFC when I was in high school: love their chicken pot pies.

    Reply

  39. This does sound worth it.

    I like it when I can get meals started in the morning so dinner is quick.

    Reply

  40. This kicks my Easy Chicken Pot pie in the tush! Yummy!

    Reply

  41. That looks amazing! What a crust.

    Reply

  42. You didnt say when to add in the chicken broth? I just guessed and it came out delicious so i’m pretty sure I was right. But just to clarify?

    Reply

  43. [...] salt 2 tablespoons butter, chilled and grated 1 unbaked 9″ pie shell, chilled (Leftover pie dough in the freezer worked well [...]

    Reply

  44. [...] This post was mentioned on Twitter by Lauren Cucinotta, Love_The_Pie. Love_The_Pie said: Nom. This blogger's chicken pot pie recipe has got my stomach growling: http://ow.ly/1Ua0R from @theduodishes [...]

    Reply

  45. [...] three of these guys again. You can use your own favorite shortcrust pastry dough recipe or try the version we’ve used for a number of pot pies and [...]

    Reply

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