Sunday, April 27, 2014

Recipe RE:MAKE: Lemon Rosemary Roasted Chicken Pot Pie

This month, we attempted to makeover the basic chicken pot pie by jazzing up the otherwise boring flavor profile.

To do that, we made lemon rosemary roasted chicken pot pie. Instead of a soupy, creamy filling, we used lots of veggies, huge chunks of chicken, and lots and lots of spices.

You don't have to make your pie crust from scratch, but if you want to, here's how ...

2.5 cups all purpose flour
1 tsp salt
1 tsp sugar
1 cup chilled unsalted butter, cut into small pieces

Put flour, salt, and sugar, and small pieces of butter into a mixing bowl. Using a pastry blender, cut in butter until the mixture resembles coarse meal.

Add 4 tbsp ice water; knead dough into a ball. If your dough is still crumbly, add 1 tbsp of ice water at a time until dough comes together. Do not overwork your dough.
Divide dough in half, wrap in plastic and refrigerate for at least one hour.

In the meantime, prep your filling for the pot pie. We made 2 enormous pot pies, but you can probably use the same ingredients for 4 average sized pies or one large 9-inch pie.

2 chicken breast
2 tbsp olive oil
1 medium onion, diced
1/2 cup diced carrots
1/2 cup green peas
1/2 cup corn kernels
1/2 cup chopped celery
1 bay leaf
2-3 sprigs of rosemary
1/4 tsp celery seed
1/4 tsp chili pepper flakes
1 lemon, juiced (or 3 tbsp lemon juice)
2 tbsp flour
salt and pepper, to taste

Preheat oven to 350°F. Rub some olive oil, sprinkle salt and pepper on chicken breasts, and cook for 20-30 minutes or until juices run clear. Let chicken breasts rest for at least 5 minutes, then chop into generous-sized chunks.

In a saucepan over medium heat, cook onions until soft and translucent.
Stir in flour, salt, pepper, celery seed, lemon juice, and red pepper flakes.
Add celery, corn, peas, carrots; cook for 5 minutes.
Add bay leaf, rosemary sprigs, and chicken chunks; cover and simmer until vegetables are soft; about 10 minutes.

Discard bay leaf.
Place chicken and vegetable mixture on top of bottom pie crust.
Cover with top crust, seal edges, and make several small slits in the top for steam to escape.
Place on baking sheet, and bake at 425°F for 30-35 minutes, or until pastry is golden brown and filling is bubbly.
Cool for at least 10 minutes before serving.

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