Chicken Pot Pie
Tell all your friends you're having pot pie for dinner and see how big their smiles get. When it comes to pot pie, all that matters is what's inside.
- 1 tbsp canola oil
- 1 cup chopped onion
- 1/2 cup chopped carrot
- 1/4 cup chopped celery
- 4 skinless, boneless chicken thighs chopped
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 6 tbsp flour all-purpose
- 2 fresh thyme sprigs
- 3 cups chicken stock
- 1 cup frozen green peas thawed
- 2 green onions trimmed and thinly diagonally sliced
- 2 tsp fresh thyme chopped
- cooking spray
- 1 3/4 cups flour all-purpose
- 6 tbsp cornstarch
- 1/4 cup grated parmesan cheese
- 3 tbsp cornmeal
- 1 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/2 cup cold butter cut into small pieces
- 2 large egg yolks divided
- ice-cold water
- 2 tbsp heavy cream
Preheat oven to 400˚F.
To prepare filling, heat oil in a large saucepan over medium-high heat. Add onion, carrot, and celery; sauté 4 minutes. Add chicken, salt and pepper; sauté 3 minutes. Stir in flour; cook 1 minute, stirring constantly. Add thyme sprigs. Slowly pour the stock into the pan, stirring constantly; bring to a boil. Reduce heat to medium; simmer 8 minutes, stirring occasionally. Remove from heat. Discard thyme sprigs. Stir in peas, green onions, and chopped thyme. Pour filling in a 9-inch baking dish coated with cooking spray.
To prepare crust, weigh or lightly spoon 13/4 cups flour into dry measuring cups; level with a knife. Combine 13/4 cups flour and next to the ingredients in the mixing bowl of a heavy-duty stand mixer with paddle attachment. With motor running at low speed, add butter 2 – 3 pieces at a time, beating until the butter breaks up into pea-sized pieces. Stir in 1 egg yolk. Add enough ice-cold water, 1 Tbsp. at a time, until a moist dough forms, beating just until dough forms a ball. Roll dough out to 12-inch circle. Place dough over top of pie plate, folding edges and fluting, pressing edges into sides of pie plate to prevent them from sinking. Cut 3 to 5 slits in top of pastry to vent.
Whisk cream and remaining 1 egg yolk together; brush mixture over top of the pastry. Bake at 400˚ for 25 – 30 minutes or until pastry is golden brown and cooked through.