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Chicken Pot Pie with Rosemary

Chicken Pot Pie with Rosemary

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Admit it -- you ate a lot of frozen pot pies when you were growing up. That's why, when pot pies got revived in the eighties and nineties, they seemed so comforting and attractive. Of course, the fact that these freshly made ones were a hundred times better than the old freezer jobs also helped. This is a startlingly delicious version of pot pie, fragrant with fresh rosemary, made with a top crust only (which is wonderfully light, buttery, flaky), served family style from one communal dish. This one avoids the Big Pot Pie Problem: often, you put a pot pie in the oven with a perfectly textured filling, only to find the filling thin and runny when it comes out of the oven. That won't happen here. Serves 6

SKU 842-Recipe

6 Serves

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Ingredients:

for the pie dough
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, chilled and cubed
1/4 cup ice water
for the filling
2 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
salt and pepper to taste
3 tablespoons olive oil
2 teaspoons garlic, finely minced
3 celery ribs, cut in 1/4-inch dice
2 large carrots, cut in 1/4-inch rounds
1 quart water
1/4 pound haricot verts
1 cup fresh tiny pearl onions
5 tablespoons butter
1/2 cup all-purpose flour
3 cups boiling chicken stock
1 cup milk
1/3 cup light cream
2 1/2 tablespoons finely chopped fresh rosemary
for the egg wash
1 egg
2 tablespoons water

Directions:

Preheat oven to 375 degrees.
Make the pie dough in the food processor: Place flour, salt, and butter in a food processor and pulse repeatedly (about 6 or 7 pulses) until mixture resembles coarse crumbs. (Tiny chunks of butter in the flour ensure a flaky crust, so be careful not to over process.)
While the machine is running, add the ice water though the tube and process until the dough comes away from the side. (Do not let the dough form a ball.)
Working quickly and handling the dough as little as possible, put the dough on a lightly floured surface, shape into a ball, and flatten slightly. Wrap in plastic wrap and refrigerate 30 minutes to 1 hour.
Make the filling: Season the chicken well with salt and pepper. Heat 2 tablespoons of the oil in a large sauté pan over moderate heat. Add chicken and cook, stirring occasionally, about 8 to 10 minutes, or until very lightly browned. Set chicken aside.
Add the remaining tablespoon of oil to the same pan along with the garlic, celery, and carrots. Cook until vegetables are tender, about 6 minutes. Set aside.
Bring a quart of water to a boil in a saucepan, and add the haricot verts. Cook until almost tender, about 5 to 6 minutes. Drain in strainer and immediately plunge beans into ice water. Remove beans and set aside.
Peel the pearl onions, but leave the root largely intact so the onions hold together. Add them to boiling water and cook for 10 minutes. Drain in a strainer, rinse, and remove the root ends.
Melt the butter in a saucepan over moderate heat. Add the flour and mix quickly with a whisk for about 1 minute. Add the stock, milk, and cream. Bring to a boil, whisking, reduce the heat to moderately low, and simmer for 5 minutes. Season with salt, pepper, and rosemary.
Place the chicken and vegetables in a large baking dish (about 1 1/2-quart capacity), and pour cream mixture over the filling, mixing thoroughly.
On a lightly floured surface, roll the dough into a round that is about 1 to 1 1/2 inches wider than the baking dish. Place it over the pie and pinch the edge to form a decorative edge. Prick the top with a fork.
Make the egg wash by whisking the egg and water together, and lightly brush the mixture on the dough. Bake in the oven until golden brown, about 45 minutes. Let rest for 5 minutes before serving.