Leftover Chicken Herbed Pot Pie
Crust
2 1/2 cups of flour
1/2 teaspoon of salt
1/2 cup of butter, cut up
2 ounces of cream cheese, softened
1 teaspoon of apple cider vinegar
6 to 8 tablespoons of ice water
1 teaspoon of dried thyme
1 teaspoon of dried basil
Filling
8 tablespoons of butter, divided
salt and pepper to taste
1 onion, chopped
1 celery stalk, chopped
2 carrots, diced
1 tablespoon of fresh parsley, chopped
1 cup of corn niblets
1/2 to 1 cup of cooked leftover chicken, chopped
2 cloves of garlic. minced
1 tablespoon of combined fresh herbs (I like thyme and rosemary, chopped fresh)
1/4 cups of flour
1 cup of chicken broth
1 cup of milk or cream
1 cup of frozen peas
2 teaspoons of sherry
Directions:
Preheat oven to 400°. In a food processor combine the flour and the salt for the crust. Add the butter and the cream cheese and process until the mixture is crumbly like cornmeal. Next, add the vinegar and water, and any herbs until the flour begins to shape into dough. Take out of the processor and make two discs and wrap in plastic wrap. Chill for about 30 minutes. This makes two crusts. You will need only one, you can use the second crust to make a quiche the next day. Or you can cut this recipe in half for just the top of the pot pie.
In a large sauté pan over medium heat, take 4 tablespoons of the butter and melt. Add the onion, garlic, celery, and carrots. Cook everything until just tender. Add the corn, then add the herbs and mix.
Return sauté pan back to the stove and melt the other 4 tablespoons of butter over medium heat. Whisk in the flour and cook. You’re creating a roux. Cook for about a minute, then add the stock and the milk. Whisk and cook for 10 minutes until the sauce gets thick. Add the frozen peas into the sauce and whisk in finally the 2 teaspoons of Sherry. Mix well and pour over the vegetable filling in the casserole dish. Now prep your crust.
Roll out the dough between two sheets of plastic wrap that’s been floured. Roll out until about 1/4 of an inch thick. Depending on the casserole shape, try to roll out the crust in the shape of that pan. I used an oblong casserole dish, so I rolled out my crust to be a little bit more oblong. You’re looking also for an inch overhang. Trim the edges and pinched together an edge. Using a knife create steam holes and brush the top with extra milk. Place pie on a baking sheet and bake for about 40 minutes. You will see some of the filling bubbles up through the steam holes.
You want the crust to be puffy and golden. Let sit at room temperature for 10 minutes to let everything set up and also to cool down. Serve in large bowls. Spoon it out nice and hot with a little bit of crust and filling for everybody.
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