Simply Sublime Chicken Pie

Chicken pot pie is so fun to make because there are so many variables to play with; from the ingredients to the presentation there are lots of options.

For presentation, my favorite is a cast iron pan. It stays nice and hot and I just love the way it looks on the table. Individual servings in ramekins or big ceramic coffee mugs are also fun and add an elegant touch when serving guests.

I made this one over two days, preparing the pastry, chicken and stock the day before. But it would be easy to cut the prep time by using already prepared chicken, stock and pastry crust.

The best part about making your own pastry for this pie is that the addition of Neufchatel cheese makes it taste just like a flaky cheese cracker and along with the red pepper, hot sauce and lemon in the filling it generates a perfectly balanced mouth feel.

If you're just learning how or still perfecting your pie crust technique, I've been very specific in the directions about preparing the dough so you should be able to follow it. There are some great photos of what each step will look like on Beyond Salmon. She also has a fantastic explanation of how to make a standard pate brisee using a stand mixer instead of a food processor. It was from reading that very post that I made the first ever pie crust I was actually proud to serve. Thanks Helen!

Even with the decadence of the cheese pastry crust, this pie is substantially lower in fat and simple carbs than traditional pot pies and it still serves up all that warming comfort that pot pies are so famous for.

Simply Sublime Chicken Pie Recipe

(Makes enough for eight individual pies; two 9 inch pies or one large 8x13 baking dish)

Whole Grain Cream Cheese Pastry Crust: (This can be prepared up to a week in advance)
7 ounces (1.5 cups) whole grain pastry flour, refrigerated for at least 30 to 60 minutes
1/2 cup butter, cut into 1/2"cubes; place half in the freezer and half in the fridge for not less than 20 and not more than 60 minutes
4 ounces Neufchatel cheese, cut into 1" cubes and placed in fridge until ready to use
1/2 tsp salt
1/4 tsp freshly ground pepper
1 tsp apple cider vinegar

Place the bowl and blade of your food processor in the fridge while you prepare the butter and cream cheese. When ready to make the dough, remove from fridge and pulse flour and refrigerated butter until it resembles whole cornmeal/polenta in appearance (10 to 15 times) . Add butter from freezer and pulse until is resembles small peas ( 5 to 8 times) . Add the cream cheese, salt, pepper and vinegar; pulse just until it will stick together when pinched (5 to 8 times).

Place crumbly dough in a mound on a clean surface. Divide into two piles; shape into 2 discs. Knead just enough for the discs to hold together and the dough to pull - but only slightly. Basically you are using the warmth of your hands to melt the butter just enough to incorporate the flour but not warm enough make it liquid. You should still see bits of butter in the dough. If you notice the butter is looking too melted or the dough feels 'weepy' at any point, simply put it in the fridge for 20 minutes and start again where you left off. Wrap each disc in plastic wrap and refrigerate at least 1 hour; these will keep nicely in the fridge for up to a week.

Poached Chicken and Savory Stock: (This too can be prepared up to a week in advance)
1 (4 to 5 pound) free range whole chicken, washed and patted dry
3 carrots, cut in 2-inch pieces
3 celery stalks, cut in 2-inch pieces
1 onion, halved
1 head garlic, halved horizontally
1 turnip, quartered
Bouquet garni of fresh thyme sprigs, fresh Italian parsley sprigs and bay leaf - placed in muslin or cheesecloth and secured with string

Put the chicken in a large stockpot and cover with 3 quarts of cool water. Add the vegetables and herbs and bring to a boil over medium-high heat. Simmer, uncovered, for 1 hour. Remove the chicken to a platter to cool. When it's cool enough to handle, shred the chicken meat with your fingers or cut into bite sized pieces and set aside.

Using a colander, strain the chicken broth into another pot and discard the solids. To make the stock more flavorful, bring to a boil over medium high heat, then reduce heat to medium low and continue to simmer until the quantity has reduced by about 50%. Place the broth in fridge to cool until ready to use. Skim and discard the congealed fat that will rise to the top prior to using.

Filling: (This can also be prepared in advance; the yogurt based gravy isn't as creamy, but it's still just as tasty, after a day or two)
1/2 cup chicken stock
2 medium shallots, thinly sliced or finely diced
2 cloves garlic, pressed or minced
1.5 cups chicken stock
2 heaping Tbsp arrowroot
1.5 cups plain Greek style yogurt
Sea salt and freshly ground black pepper, to taste
(veggies)
4 to 6 carrots, sliced 1/2" thick (if you use a bunch with the greens still on them, you can use the greens in place of the parsley for the broth, filling and garnish)
8 ounces baby bella mushrooms, sliced about 1/2" thick
2 to 3 roasted red peppers, coarsely chopped (I used jarred but I'm guessing freshly roasted red bell peppers would taste even better)
(flavorings)
1/4 cup coarsely chopped fresh Italian parsley (if using carrot greens, use 1/2 cup)
leaves from about 8 fresh thyme sprigs (no stems)
1/2 to 1 tsp crushed red pepper flakes
a dash or so of hot sauce
zest from one organic lemon, minced (about 2 tsp)
Juice from the same lemon (about 2 Tbsp)

1 egg gently beaten with 3 Tbsp of water, for egg wash
Italian parsley or carrot greens, for garnish

Make the gravy by heating the stock in a medium saucepan over medium heat. Add shallots, 1/2 tsp salt, and 1/4 tsp pepper. Cook, stirring occasionally, until shallots are translucent, about 2 minutes. Add garlic and continue to simmer until fragrant. (Don't let garlic brown bc it gets bitter) Stir in 1.5 additional cups of chicken stock. Stir arrowroot and yogurt together in a small bowl until smooth; whisk into shallot mixture. Bring to a low boil, whisking constantly. Reduce to a low simmer; cook for 5 minutes, whisking occasionally.

Add the veggies and flavorings; stir to combine. Simmer over medium low heat for about 10 minutes or so to soften the veggies; taste and adjust salt, pepper and spices as desired. If you got too heavy handed with the red pepper or hot sauce, add a little lemon juice or apple cider vinegar to balance it.

Stir in the chicken; remove from heat and cool to room temperature. It will continue to thicken a bit as it cools.

Assemble pie(s):
Preheat the oven to 425F. Take the dough out of the refrigerator for about 5 minutes to warm up a bit, making it easier to roll out.

Place on a flat surface dusted with flour and roll out to 1/8 to 1/4-inch thickness. Measure the diameter of the pot pie bowls, pan, skillet or whatever baking dish you decided to use and cut out dough to 1.5 inches larger in diameter.

Divide filling among serving dishes. Some examples would be 8 - 2 cup ramekins or large coffee mugs; 2 9-inch pie pans or skillets with heatproof handles; or a single 13x9 baking dish. Anything heatproof and deep enough will work.

Whisk the egg and water in a small bowl. Lay dough on top of the pie(s), making sure it hangs evenly over the edges or simply tuck the edges in or make a fancy pinched crust. Brush the dough lightly with the beaten egg. Make some holes in the top of the dough for steam to escape. Place pie(s) in oven and close the door quickly to keep the oven hot. Turn the temperature down to 375F. Bake the pie(s) for 20 minutes without opening the door. Ok, you can open the door now and check the pies and either take them out or bake for another 5 minutes or so until golden brown.

Garnish with fresh parsley or carrot greens. Serve immediately.