Homemade Chicken Pot Pie

There is nothing better than comfort food in the winter, to keep you warm...... that tends to be a bit of a problem in my household because I get a little carried away, but I love cooking.. so why not?  I came across this recipe a few years ago.  I have made it over and over, each time changing something slightly or learning from the previous time.  I have finally perfected the recipe, and I am ready to share it.  This recipe, for Chicken Pot Pie made completely from scratch can be modified.  If you have left over turkey after Thanksgiving, just use shredded turkey instead.  If you are really not in the mood to poach your own chicken, you can also use a rotisserie chicken.  So, whichever way you choose to make this, I am sure it will still be delicious!  Don't forget it's a great way to use that turkey from Thanksgiving!

Ingredients;
Crust (optional.  You can use the frozen puff pastry dough if you like)
1 1/2 c all-purpose flour
1/2 tsp salt
1/2 tsp baking powder
1/2 c butter (1 stick cut into 1/2" cubes)
1/8 c vegetable shortening
1/4 c ice water

Chicken;
(or use your extra turkey from Thanksgiving)
1 4-5 lb whole chicken
2 c carrots, coarsely chopped
1 large onion, coarsely chopped
3 celery stocks, with greens, coarsely chopped
6 sprigs of thyme
3 sage leaves
2 bay leafs
1 cup dry white wine
1 tsp whole peppercorns
1 tbsp tomato paste

Filling;
1 1/2 c chopped carrots (about 1/2'')
1 c fresh or frozen peas
1/2 a red onion, minced
2 cloves of garlic
1/4 c butter
1/2 c flour
6 fresh sage leaves, chopped
4 sprigs of thyme, removed from stem
1 sprig of rosemary, minced
1 c cremini mushrooms, chopped into quarters
1 cup potatoes, chopped into 1/2" pieces
1 egg, beaten
salt and pepper to taste

For the crust;
Mix flour, salt and baking powder.  Add cubed butter and shortening ans use a pastry cutter to combine.  Gradually add the ice water until the dough forms.  Flatten into a disc shape, wrap in plastic and refrigerate for 30 minutes.  After 30 minutes, remove from fridge, place on a lightly floured surface.  Roll out to the size of your pan, about 1/4 inch thick.  Cover tightly and place in the fridge until you are ready to place on top of your dish.

For the chicken;
Add chicken, breast side down, in a large pot with celery, carrots, thyme, bay leaf, onion, sage, wine, salt and peppercorns.  Add 8 cups of water, cover and bring to a boil.  Reduce heat to low and simmer gently for 10 minutes.  Remove pot from heat, cover and poach the chicken until cooked through, about 45 minutes.

Remove the chicken from the broth and set aside.  Reserve the broth.  Shred the meat and discard the bones.  Strain the broth over another pot.  Stir in the tomato paste.

Return the broth to medium heat and simmer uncovered until the broth is reduced to 5 cups, about 40 minutes.

For the filling,
Preheat the oven to 400 degrees.  Chop celery, carrots, potatoes, onions, garlic and cremini mushrooms.

 Place about 1 tablespoon of olive oil in a saute pan, on medium heat, add onions, garlic.  Saute for about 5 minutes.  Add celery and mushrooms, saute a few more minutes.

 Add carrots, saute for about 5 more minutes.

 Set aside in a bowl, add potatoes.

In a large saute pan, melt butter on medium high heat.  Slowly add flour, and saute until it starts to turn brown.  Slowly add the broth.  This is the rue for your sauce.

 Stir constantly with a whisk, making sure that none of the sauce burns on the bottom of the pan.  Add the herbs into the sauce.  Add salt and pepper.

Cook your sauce, for about 20 minutes, until it gets nice and thick.  Be sure to whisk the sauce regularly to avoid burning the sauce.  Be sure to taste your sauce to ensure that it is seasoned well.
Add the reserved veggies, the peas and chicken to the sauce, stir to incorporate.

Pour the mixture into a large pan and cover with the pastry dough.  Slit the dough about 1-2 inches, so the pot pie can "breathe".

Beat 1 egg and brush the egg on top of the dough, so that the dough will brown nicely.  You can add pepper to the top to give it a nice touch.
Note:  Do not fill the baking dish all the way to the top.  It will overflow if you fill it to the top, I learned the hard way.
I also like to make little individual ones too, which are fun to reheat and eat the next day as well. :)

Thyme 2 Taste....

TIP: If you have too much turkey left over, you can use chicken broth, rather than making your own.  From there, just follow the steps.
Also, if you're not into making the crust, use the puff pastry crust you can buy in the frozen food section :)