Tuesday, September 27, 2011

Chicken Pie

A friend of mine was downsizing her home, moving into an apartment and she gave me a book by John Hadamuscin entitled Simple Pleasures, 101 Thoughts and Recipes for Savoring the Little Things in Life, where I discovered a recipe for chicken pie.

I love chicken pie. It’s great comfort food on a cold, winter day. Since those days are just around the corner, yes, I know you don’t want to hear that, this recipe is fast, relatively speaking, easy and delicious.

I made it the other day and unfortunately, it didn’t last very long and as a consequence I didn’t take any photos; rest assured I will be making it again very soon it’s that good.

Grandma Wynn’s Chicken Pie

Double pastry crust for a 9-inch pie
2 tablespoons (1/4 stick) butter
1 cup sliced mushrooms
1 medium onion chopped
3 tablespoons all-purpose flour
1 cup milk
1 cup chicken stock
4 cups cubed cooked chicken (I used 3 cups and that was plenty)
1 cup fresh or frozen peas
1 cup sliced carrots
1 cup peeled pearl onions
¼ cup parsley
2 teaspoons chopped fresh tarragon or ½ teaspoon dried tarragon
Salt, and ground black pepper, to taste

Preheat the oven to 375 degrees. Line a 9-inch deep-dish pie pan with half the pastry dough.

In a large, heavy saucepan over medium heat, combine the butter, mushrooms, and chopped onion. Sauté until the mushrooms are browned and the onion is golden, 7-10 minutes. Slowly add the flour, stirring until it is all absorbed. Gradually stir in the milk and chicken stock, and continue cooking a few minutes until the sauce thickens.

Stir the chicken, peas, carrots, pearl onions, and herbs into the pan; season to taste with salt and pepper. Transfer to the prepared pan, top with the remaining crust, and crimp the edges. Cut a few slits into the top crust to allow seam to escape during baking. Bake until the crust is nicely browned, 40-45 minutes. Serve hot. After baking, let the pie sit for at least 15-20 minutes. Serves 6-8.

NOTES: I marinated and grilled the chicken. The flavor of the marinade enhanced the pie’s flavor.

I had two issues with the pie, which I can rectify. The bottom crust was soggy and like paste. The next time I will bake the bottom crust before filling. The sauce wasn’t thick enough. I think that was due to the mushrooms so I will cook them longer making sure all the moisture is out of them.

So, as Julia Child always said, Bon Appétit.



Anonymous said...

This sounds wonderful, Chris! Thanks for sharing it with us.


Christina said...

i must try this.