Chicken Pot Pie

Saw carrots, squash, and zucchini at the Farmer's Market so I decided to make chicken pot pie, even though it is not really a summer dish per say.  The original recipe comes from "The Heart of Pittsburgh II," A Cookbook from Historic Pittsburgh.   I changed it up a bit, added way more vegetables.  This is labor intensive, but worth the effort.  

Vegetable Chicken Pot Pie

Crust

2 1/2 cups flour

1 t salt

1 t sugar

1/2 chilled butter, cut into 1/2 inch pieces

1/2 chilled shortening, cut into 1/2 inch pieces

5-7 T cold water

Filling

2/3 pieces of boneless chicken

6 cups low-salt chicken broth

1 pound small red potatoes, quartered

3 carrots, peeled and cut

2 celery, cut

1 head of broccoli or 1 bag

1 squash

1 zucchini

1 bell pepper 

1 package of spinach

Sauce

1/4 c butter

2 large shallots, finely chopped

1/2 c flour

1/2 c dry white wine

1/2 c heavy cream

salt and pepper

Butter a 4 quart casserole dish.  (I use a 9x13 dish and another smaller one cause I don't have a casserole dish that size.)

For Crust:

Mix flour, salt, and sugar.  Add butter and shortening.  Blend, using a pastry cutter until it resembles coarse meal.  Add the cold water, 1 T at a time, mixing with a fork until dough starts to form a ball.  Shape dough into a flat rectangle; cover with plastic wrap, and refrigerate for at least 30 minutes.

For Filling:

Place chicken and broth in a large pot over medium heat.  If necessary, add water to cover chicken.  Bring to a boil.  Reduce heat and simmer, covered for 20 minutes or until chicken is cooked through.  Remove chicken to a plate.  Add potatoes, carrots, and celery to pot.  Add rest of vegetables.  Simmer, uncovered for 10 minutes or until potatoes are tender but firm.  Using a slotted spoon, transfer potatoes and vegetables to prepare casserole.  Cook spinach and if necessary, broccoli.  Cut the chicken into 1/2 inch pieces.  Transfer to casserole, mix with the potatoes and vegetables.  

For Sauce:

Strain liquid from pot and reserve 4 cups.  Skim fat off of top.  Using the same pot, over medium heat, melt the butter.  Add shallots, saute over medium heat for a few minutes.  Add the flour gradually, whisking for 2 minutes.  Add the 4 cups of broth and the wine.  Bring to a boil, whisking continuously.  Add cream, boil for 5 minutes, whisking frequently, until sauce thickens.  Season with salt and pepper.  Pour 1/2 of the sauce into the casserole, mix well.  Add additional sauce to just reach the top of chicken and vegetables.  (Do not overfill.)  

Let mixture cool for 30 to 45 minutes.  Preheat over to 400 degrees.  Allow chilled dough to soften slightly.  On a floured surface, roll dough to 1/2 inch larger than the casserole.  Place dough on top.  Cut slits in dough to allow steam to escape.  Place casserole on a baking sheet for 50 minutes or until sauce is bubbling and top is lightly browned.  

Note:  Dough may be made up to 2 days ahead; wrap tightly and refrigerate.  Filling and sauce may be made 1 day ahead; mix together as instructed.  Cover tightly and refrigerate.  Do no assemble until pot pie is ready to bake.  

8 servings

Enjoy! 

Christine