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Chicken Potpie
All recipes by Joy the Baker
Ingredients
- ¤ 2 1/2 Cup of All-Purpose Flour
- ¤ 2 Tablespoon of Sugar
- ¤ 1 Teaspoon of Salt
- ¤ 1/2 Cup of chilled Unsalted butter, diced
- ¤ 1/2 Cup of chilled Solid Vegetable shortening, diced
- ¤ 1/4 Cup of chilled Buttermilk, plus 2 additional Tablespoons
- ¤ 2 bone-in, skin-on chicken breast halves (12to 14 ounces each), I used 4 boneless, skinless chicken thighs instead.
- ¤ course salt and ground pepper to taste
- ¤ 3 Tablespoon of Olive Oil
- ¤ 4 Carrots, sliced 1/4-inch thick
- ¤ 1 Medium of Onion, finely chopped
- ¤ 1/4 Teaspoon of Dried Thyme
- ¤ 1/4 Cup of All-Purpose Flour
- ¤ 2 1/2 Cups of Low-fat milk
- ¤ 1 10-Ounce package of frozen peas, thawed
- ¤ 2 Tablespoon of fresh lemon juice
Instructions
For the pie dough:
Combine flour, sugar and salt in large bowl. Add butter and shortening. Cut in using hands or pastry blender until mixture resembles coarse meal. Add buttermilk and stir with fork until moist clumps form. (Dough can also be prepared in processor. Using on/off turns, cut butter and shortening into dry ingredients until coarse meal forms. Add buttermilk and process just until moist clumps form.) Press together to form dough. Divide dough in half. Gather dough into balls; flatten into disks. Wrap separately and chill 1 hour. (Can be prepared ahead. Refrigerate 1 week or freeze 1 month. Let dough stand at room temperature to soften slightly before using.)
For the filling and assembly:
Combine flour, sugar and salt in large bowl. Add butter and shortening. Cut in using hands or pastry blender until mixture resembles coarse meal. Add buttermilk and stir with fork until moist clumps form. (Dough can also be prepared in processor. Using on/off turns, cut butter and shortening into dry ingredients until coarse meal forms. Add buttermilk and process just until moist clumps form.) Press together to form dough. Divide dough in half. Gather dough into balls; flatten into disks. Wrap separately and chill 1 hour. (Can be prepared ahead. Refrigerate 1 week or freeze 1 month. Let dough stand at room temperature to soften slightly before using.)
For the filling and assembly:
- Preheat oven to 400 degrees. Place chicken on a rimmed baking sheet; season with salt and pepper. Roast until an instant-read thermometer inserted into thickest part of breast (avoiding bone) registers 165 degrees, 25 to 30 minutes. Let cool slightly; discard skin and bones. Shred meat, and set aside.
- While chicken is roasting, heat 2 tablespoons oil in a large saucepan over medium. Add carrots, onion, and thyme; season with salt and pepper, and cook until carrots are crisp-tender, 8 to 10 minutes. Add flour, and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer and thickens.
- Remove from heat; stir in peas, lemon juice, and chicken, and season with salt and pepper. Pour filling into a 9-inch deep-dish pie plate. I left my filling in the cast iron skillet because it's oven safe.
- Roll out chilled pie crust to 1/2-inch to 1-inch larger than the baking dish. Cut out two or three circles from the crust to allow the filling some breathing room. Place the pie crust over the baking dish and tuck into the sides. Brush with an egg was (1 egg and a dash of water) if you like. Bake until golden and bubbling, 20 to 25 minutes. Let potpie cool 15 minutes before serving.
