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Roast Chicken & Mushroom Pot Pie

Chicken Pot Pie
1/2 Recipe for Flaky Pie Pastry
1 smallroasted chicken, skinned and boned, dice into 1-inch pieces (about 3 cups)
3 mediumcarrots (about 1 cup) cut in 1-inch chunks
1 cupfrozen pearl onions
1 cupfrozen peas
3 largemushrooms, caps and stems, cut into 1-inch pieces
3 Tbsbutter, melted 1/4 cup flour
1 1/4 cupsreserved vegetable broth
1 1/4 cupschicken broth
1 to 2 Tbs.dry sherry
1/2 tsp.dried thyme
1/2 tsp.ground sage
1/8 tsp.nutmeg
Salt and freshly ground pepper, to taste
Flaky Pie Pastry
3 cupsunsifted all-purpose flour
4 tsp.sugar
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Roast Chicken & Mushroom Pot Pie - Ingredients Continued

1 tsp.salt
1/2 tsp.baking powder
3/4 cupfirm, unsalted butter, cut into 1/2-inch cubes
1/2 cupchilled vegetable shortening, cut into small pieces
7 to 8 Tbs.ice water, or more as needed
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Roast Chicken & Mushroom Pot Pie - Equipment List

Chefs Knife
Saucepan
Colander
Whisks
Pie Pans
Mixing Bowls

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Roast Chicken & Mushroom Pot Pie - Instructions

For Chicken Pot Pie
Bring 2 cups of water to a boil in 2-quart All-Clad saucepan. Add 1/2 teaspoon salt, the carrots and
onions. Cover the pot and bring to a boil, then simmer on low heat for 5 minutes. Off the heat add the
frozen peas and mushrooms. Cover and let stand for 1 minute. Place a colander over a large bowl. Drain
vegetables in the colander shaking it briefly. Reserve liquid for sauce.

In a medium All-Clad saucepan melt the butter. Add the flour and whisk quickly to form a roux. Cook on
low heat for 4-5 minutes or until the mixture turns a light gold color.

Add vegetable and chicken broths all at once and whisk on medium heat until the mixture comes to a boil
and is thickened. Add the sherry, thyme, sage, nutmeg, salt and pepper. Simmer for 5 minutes.

Preheat the oven to 400 degrees F. Distribute the chicken and vegetables into a 10-inch All-Clad Pie
Plate. Pour sauce over mixture. It should come to 3/4 of the level of the filling. If you do not have
enough sauce, add a bit more vegetable broth. Roll pastry into a 13-inch circle. Lay the dough loosely
on the top of the pan. Trim edges, leaving 1-inch around. Turn edges under and press against side of the
pie pan. Flute or crimp with a fork. Pierce the top 10-12 times with the tines of a fork.

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Brush the top with ice water and sprinkle with 1/4 teaspoon kosher salt and 1/4 teaspoon dried thyme.
Bake in 400 degree F oven for 35-40 minutes or until the crust is golden brown. Let stand 15 minutes
before serving.

For Flaky Pie Pastry
Place the dry ingredients in the bowl of a food processor fitted with a steel blade. Chill for 15
minutes. Process for 5 seconds to blend.

Add half of the butter and shortening. Pulse 4 to 5 times, then process for 4 to 5 seconds. Add the
remaining butter and shortening and pulse again 4 to 5 times, then process for 4 to 5 seconds. The
mixture should have the texture of coarse meal and still contain some larger pieces of fat.

Empty the mixture into a large bowl. Add the ice water, 1 tablespoon at a time, drizzling it
around the side of the bowl. Use a kitchen fork to push the mixture toward the center with each
addition.

With floured hands, press the dough against the side of the bowl forming two balls. All of the crumbs

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Roast Chicken & Mushroom Pot Pie - Instructions Continued

should adhere to the balls and clean the bowl. If not, add some additional water, a few drops at a time.
Flatten the balls into two, 4 to 5-inch disks.

Dust the disks with flour, then score with side of your hand. Cover with plastic wrap. Chill 1/2 hour or
longer before using. Will keep refrigerated for up to 3 days. This recipe makes one double crust
10-inch pie.


This recipe serves 4-6.

Recipe from All-Clad.com
Copyright 2007 by Carole Walter, CCP

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