As requested- the chicken pot pie recipe that was mentioned during class last month. Sometimes I skip the whole poaching of the chicken and use leftover chicken or turkey. If you like cranberries, I love cranberries served on the side. Sorry, I don't have a picture for this one...yet.
2 ½ cups all purpose flour
1 tsp. salt
1 tsp. sugar
1 cup (2 sticks) unsalted butter very cold and cut into pieces
¼ cup ice water
In a medium sized bowl, combine the flour, sugar and salt. Add the butter pieces and, using a pastry blender or 2 dinner knives held between your fingers, cut the butter into the flour and continue until the mixture is crumbly and looks like the size of peas. You can also pulse in a food processor.
Add the water one tablespoon at a time, mixing in between additions (or pulse). You'll notice that a solid piece of dough is forming. If the mixture is still dry and crumbly add another tablespoon of water. The dough is ready when it holds together without crumbling. Best if refrigerated for about an hour.
Shape into a ball and flatten slightly. Try not to overwork this dough with your hands. A quick knead is fine, but your hands give off heat and if you handle it too much it will lose the tenderness and flakiness that makes pie dough so good!
CHICKEN POT PIE
4 pounds chicken breasts with skin and bones
4 to 6 cups chicken broth
3 large carrots, peeled, cut into 1/2-inch pieces
1 large turnip, peeled, cut into 1/2-inch pieces
3 ribs celery
1 white onion
1 cup peas
1 cup green beans
1 cup corn kernels
1 cup potato, diced
½ cup zucchini, broccoli, cauliflower, any vegetables you love
1/4 cup (1/2 stick) butter
3 medium leeks, sliced
2 large shallots, minced
2 tablespoons minced fresh thyme
1/2 cup all purpose flour
1/2 cup whipping cream
Place chicken breasts in heavy large pot. Add just enough broth to cover chicken. Bring broth to boil; reduce heat to low. Cover pot and simmer until chicken is just cooked through, skimming surface occasionally, about 20 minutes. Using tongs, transfer chicken to plate and cool.
Add carrots, celery, potato, onion and turnips to chicken broth in pot. Simmer uncovered until vegetables are just tender, about 10 minutes. Add the rest of the vegetables and simmer for five more minutes. Using slotted spoon, transfer vegetables to a bowl.
Strain broth; reserve 4 cups. Remove skin and bones from chicken. Cut meat into 1/2- to 3/4-inch pieces. Add chicken to vegetables.
Melt butter in same pot over medium heat. Add leeks, shallots and thyme. Sauté until tender, about 8 minutes. Add flour and stir 2 minutes. Stir in 4 cups broth. Increase heat to high and bring to boil, stirring constantly. Add cream and boil until sauce thickens enough to coat spoon, whisking frequently, about 6 minutes. Season with salt and pepper. Pour gravy over mixture in bowl. Stir to blend. Cool till no more steam rises.
Preheat to 400̊F. Roll out crust dough into two large circles. Turn dough over onto filling. Trim dough overhang; tuck dough edge inside pan. Cut slits in crust to allow steam to escape.
Place pot pie on top rack and bake until crust is golden and gravy is bubbling, about 50 minutes. Let stand 10 minutes before serving.