Frances Palmer Pottery

Suggested serving ware: 4 Pearl Lidded Dish Ramekins

Chicken Pot Pie

2 boneless chicken breast halves
1 quart fresh chicken stock
3 tab. olive oil
2 carrots
2 medium potatoes diced or butternut squash, peeled and diced
3 leeks
1 ½ cups string beans cut into 1 inch pieces
1 cup sliced brussel sprouts
¾ cup of peas
1 cup wild mushrooms – such as hedgehog, oyster, chanterelles or whatever is available
2 cloves garlic chopped
2 tab. fresh herbs such as parsley, thyme, basil, sage and/or rosemary chopped finely
3 tab. butter
3 tab. flour
½ cup heavy cream
salt and pepper to taste

1.Bring the chicken broth to a simmer and poach the chicken breasts for about 20 minutes. Remove the breasts from the broth and cut into 1” diced chunks. Place the chicken in a bowl.

2. Pour the olive oil in a skillet and sauté the potatoes or butternut squash, carrots, leeks, string beans and brussel sprouts. After 10 minutes add the mushrooms, peas, mushrooms and garlic and cook a few minutes more, seasoning with salt and pepper as needed. Place the vegetables in the bowl with the chicken, add the fresh herbs and toss together.

3. Melt the butter in the skillet used for the vegetables and stir in the flour, gradually add in 3 cups of the chicken stock stirring to blend in the flour and butter. Add in the heavy cream and simmer for a few minutes.

4. To assemble the pot pies divide the chicken and vegetables between the 4 dishes and pour in the chicken cream, filling the dishes to the top. Roll out the crust, divide into 4 placing over each dish and folding the edge over a bit. Before placing in the oven with a knife make some loose slits in the crust for venting and sprinkle parsley and herbs on top.

5. Bake in a 400 degree oven for 30-40 minutes until the crust is brown

Pastry Dough Recipe:

1 cup flour
1/8 cup sugar
a healthy pinch of kosher salt
6 tab. unsalted butter room temperature
1/8 cup of orange juice

Place the flour, sugar and salt in a large bowl. With a fork, pastry cutter, or one’s own hands, cut the butter into the dry ingredients until well dispersed and the mixture is crumbly. Pour in the orange juice to bring together the dough together into a ball. It should not be wet or sticky and a bit more flour can always be added. On the other hand, if the dough is too dry, add more orange juice a bit at a time. Do not over work. Put dough on a large sheet of wax paper and place in the freezer for a few minutes.

Written by Frances Palmer — October 16, 2012

© 2006-2016 Frances Palmer Pottery 203.227.7204
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