Cooking Lesson #586: Chicken Pot Pie

…from the Perspectives’ Kitchen

How you doin’? Van de Kamp’s was a commercial bakery and retail outlet in Southern California from the 1920s to the 1970s. The brand is still around in the baking space today. The company was ahead of its time selling meals-ready-to-heat, when most families were still cooking from scratch. They offered cheese and beef enchiladas, fried halibut fillets and chicken pot pies. The latter is the subject for today’s blog.
 
The pinnacle of comfort foods must surely be the Chicken Pot Pie. It’s one of those foods that not only makes you smile when you eat it but is also powerfully soothing. It is a deeply satisfying one-bowl meal made with cooked chicken and vegetables smothered in a savory creamy sauce and tucked into a crust—who could want anything else?
 
The funny thing about pot pies is that they’re country humble and intimidating at the same time. Making them from scratch seems like a heavy lift for a weeknight, but not with this recipe. I’ve eliminated a lot of the prep work by making it with leftover rotisserie chicken (or any cooked chicken) and a frozen puff pastry, pie dough or corm muffin mix.
 
After baking, the chicken is tender and the veggies are perfectly cooked. It has the classic sauce with touches of garlic, wine and plenty of thyme to give it chef-touched depth. After a long day away from home (or just the next room if you’re working from home) it is like a warm motherly hug in a bowl.
 
Prep time:  15 minutes
Cook time:  22 minutes
Bake time:  20 to 25 minutes
Yield:  4 to 6 servings
 
Ingredients 
4 tablespoons unsalted butter
1 cup yellow onion, diced
1 cup Yukon Gold potato, peeled and diced (or other waxy potato)
1/2 cup celery, medium diced
1/2 cup carrots, medium diced
2 teaspoons kosher salt or to taste
2 tablespoons minced garlic
2 teaspoons minced fresh thyme leaves
1/4 cup dry white wine
1/4 cup all-purpose flour
1/2 cup heavy whipping cream
2 cups low-sodium chicken stock
1/2 cup frozen peas
1/2 cup frozen corn
3 cups bite-sized skinless rotisserie chicken pieces
2 tablespoons fresh parsley leaves, chopped
1 tablespoon lemon juice
1/2 teaspoon black or white pepper or to taste
1 sheet thawed puff pastry (or 1 sheet of thawed pie dough or one box of corn muffin mix)
1 large egg yolk, beaten with one tablespoon water, for egg wash top
 
Directions

1. Preheat an oven to 400º.
2. Melt the butter in a large skillet over medium heat, and add the onion, potato, celery, carrots and salt. Stir to combine and cook until softened, about 10 minutes.
3. Add the garlic and thyme and cook until fragrant, about 1 minute.
4. Add the white wine, scraping any bits off the bottom of the skillet and cook, stirring occasionally, until the wine evaporates, about 1 minute.
5. Add the flour and toss to coat the veggies.
6. Pour in the heavy cream and stock and stir until combined.
7. Bring to a simmer and cook until thickened, about 10 minutes, stirring occasionally.
8. Add the peas, corn, chicken, parsley and lemon juice.
9. Season with salt and pepper to taste.
10. Stir to combine and remove the pan from the heat.
11. Roll out the thawed puff pastry dough (or prepare other crusts) and cut it into a circle approximately 1 inch larger than the skillet.
12. Cover the skillet with the dough (pour over the corm muffin mix if using), folding the overhanging dough under itself so it’s just the size of the skillet.
13.  Press the edges of the dough into the edges of the skillet using your fingers or the back of a fork.
14. Brush the top dough with the egg wash and cut a few slits in the center of the crust to allow steam to escape.
15. Place the skillet on a baking tray to catch any drips and bake for 20 to 25 minutes, or until the crust is golden brown.
16. Let cool for 5 minutes and serve.

ChefSecret:  When serving, divide the rich, buttery crust evenly. Otherwise, people will be tempted to steal chunks of it to scoop up their filling and the last serving will sadly be a crustless affair. If you don’t have rotisserie chicken, you can substitute three skinless boneless roasted chicken breasts or 6 roasted thighs.

Quip of the Day: Did you know if it weren’t for plumbers you wouldn’t have any place to go.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross.
 
#Entrees #ChickenPotPie #RotisserieChicken #VanDeKamps #PuffPastry #ComfortFood #WhatsForDinner #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup
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