Chicken Pot Pie

Chicken Pot Pie

No matter what season it is, a day like today can always be around the corner.  This actually suits me just fine, because a cloudy, rainy evening is perfect for a dinner like this – Chicken pot pie.  The name and concept behind this meal has comfort food written all over it, and besides being nourishing and delicious, this recipe holds the added bonus of working well as a make-ahead dinner – after all, this is the homemade version of what may be the most famous of frozen foods.  

Making and enjoying this Chicken pot pie fresh is of course preferred, however, unless you have friends over or a family to feed, this recipe will leave you with some leftovers.  I assure you, this is most certainly not a bad thing.  We wrapped our extra pot pies in tinfoil, then in plastic wrap, and we now have our next cloudy, rainy evening dinner made and waiting for us in our freezer.  

We’ll be making this again for sure, and keeping this recipe in mind for when we have leftover turkey from the holidays to make turkey pot pies or for using leftover roasted chicken as well.  We adapted this recipe from an article in Fine Cooking magazine by Abigail Johnson Dodge and we hope you enjoy it…

Chicken Pot Pie

Ingredients / Ingredientes

Crust / Masa

  • 2 cups flour/ tazas de harina
  • 3/4 tsp salt / cucharillas de sal
  • 12 Tbsps cold butter / cucharadas de mantequilla fría

Filling / Para el relleno

  • 5 Tbsp olive oil / cucharadas de aceite de oliva
  • 6 Chicken thighs (skin off, bone in) / muslos de pollo sin cuero
  • 2 cups Crimini mushrooms (in quarters) / tazas de hongos cortados
  • 1 1/2 cups frozen pearl onions / tazas de cebollas perlas o cebollín congeladas
  • 4 medium carrots / zanahorias
  • 3 cloves garlic (minced) / ajos
  • 4 Tbsp butter / cucharadas de mantequilla
  • 1/2 cup flour / taza de harina
  • 3 cups chicken stock / tazas de caldo de pollo
  • 1 cup heavy cream / taza de crema de leche
  • 5 cups red potatoes in 1/2 inch dice / tazas de papas cortadas en cuadritos
  • 1 cup frozen peas / taza de arvejas
  • 1/4 cup dry sherry / taza de licor de sherry o jerez
  • 1/4 cup fresh parsley chopped / taza de perejil picado
  • 1 tbsp dried thyme / cucharada de tomillo
  • 1 1/2 Tbsp dijon mustard / cucharadas de mostaza djon

Instructions / Instrucciones

  • To make the crust – add the flour and salt into the bowl of a food processor and pulse to blend.  Add the butter, cut into tbsp size pieces, and pulse until the butter pieces are coarsely mixed into the flour.  Finally, add 3 Tbsp of cold water over the butter flour mixture and pulse until the mixture begins to clump together / Para hacer la masa primeramente debes poner la harina y la sal en un procesador de comida y triturar. Agregar la mantequilla en pedazos y triturar hasta que todo esté incorporado. Agregar 3 cucharadas de agua fría a la mezlca y triturar hasta que se incorpore en la masa.
  • Turn the mixture onto a work surface, gather into a pile and, using the heel of your hand smear the dough into the table a few times until the crumbs form a dough.  mold into a block, wrap in plastic and refrigerate until firm (about 2 hours) / Sacar la masa del recipiente y amasar con las manos hasta que esté todo junto. Colocar plástico a la masa y colocar en el refrigerador por 2 horas, hasta que esté firme.
  • Heat 2 tbsps of oil in a dutch oven over medium high heat / Calentar 2 cucharadas del aceite de oliva en una olla grande

Red potatoes, crimini mushrooms, carrots, pearl onions, parsley

  • Season the chicken thighs with salt and pepper / Sazonar el pollo con sal y pimienta.
  • Working in two batches, brown the chicken on both sides and remove from the pot to a cutting board.  Remove the meat from the bones and place the chicken in a medium sized bowl.  The chicken will not be fully cooked at this point, however it will be added back to the pot and finished later  / Primeramente dorar el pollo en el aceite y luego colocar los muslos en una tabla para cortar, remover toda la carne de los huesos y colocar la carne en un recipiente. El pollo no estará completamente cocido.
  • Once all the chicken is cooked and added to the bowl, add another tbsp of oil to the pot and add the mushrooms.  Cook the mushrooms without stirring for one minute, then begin to stir until they are well browned (another 3-4 minutes).  Add the mushrooms to the bowl with the chicken / Después de que hayas terminado de dorar los muslos de pollo, en la misma olla colocar una cucharada de aceite de oliva. Agregar los hongos y cocinarlos por 3 o 4 minutos. Transferir los hongos al recipiente con el pollo.

crimini mushrooms, carrots and pearl onions

  • Add another tbsp of oil and add the onions and carrots to the pot.  Cook, stirring occasionally until the vegetables begin to caramelize (8-9 minutes).  At this point, add the garlic cook until the garlic is fragrant then remove the vegetables from the pot and add them to the bowl with the mushrooms and chicken in the separate bowl / Poner otra cucharada de aceite de oliva en la olla y agregar las cebollas y zanahorais y dejar cocinarlas por 8-9 minutos. Agregar el ajo y cocinarlo por 30 segundos, transferir los vegetales al recipiente con el pollo y los hongos.

Roux

  • Melt the butter in the same dutch oven over low heat.  Add the flour and whisk until the texture smooths out (4 minutes).  Slowly begin to add the chicken broth, whisking constantly, and add the cream as well.  Raise the heat to medium high and bring the mixture to a boil, then reduce the heat to low and add the potatoes, chicken, and vegetables (including any juice from the bowl as well) / Derretir la mantequilla en la misma olla a fuego lento, agregar la harina y batir hasta que la mezcla esté suave (4 minutos). Poco a poco agregar el caldo de pollo y la crema de leche. Aumentar el fuego a medio para que empieze a hervir, luego que esto suceda bajar el fuego a lento y agregar las papas, pollo y los vegetales.

chicken pot pie filling

  • Add a large pinch of salt and pepper, partially cover the pot and simmer for 15-20 minutes – until the potatoes and carrots are just tender / Agregar sal y pimienta, cubir pero no por completo la olla y dejarla hervir por 15 a 20 minutos,(hasta que las papas y zanahorias estén blandas)  removiendo de vez en cuando.

final touches

  • Stir in the peas, sherry, parsley, thyme, and mustard.  Season to taste with more salt and pepper / Colocar las arvejas, sherry, perejil, tomillo y mostaza. Colocar sal al gusto si necesita.

chicken pot pie

  • Distribute the filling among oven safe bowls / Distribuir el relleno en los recipientes para poner al horno
  • Roll the dough between two pieces of parchment to approximately 1/8 of an inch thickness and using a cookie cutter, or another bowl, cut circles that are slightly wider than the inner diameter of the bowls  / Enrollar la masa entre dos piezas de papel pergamino. La masa tiene que quedar aproximadamente 1/8  pulgadas de espesor y utilizando un cortador de galletas, u otro recipiente, haz  círculos los cuales sean un poco más grandes que el recipiente el cual vas a poner la masa.

chicken pot pie

  • Cut vents in the circles of dough and place over the filling / Hacer un pequeño corte en la masa para que respire y luego colocarla encima del relleno.
  • Bake the pies in an oven preheated to 425 degrees F on a sheet lined with aluminum foil and bake until the filling is bubbling and the crust is golden brown – about 45 minutes.  Cool on a rack for 20-30 minutes before serving / Hornear los pies en un horno de 425 grados F sobre una bandeja forrada con papel aluminio hasta que estén dorados (apróximadamente 45 minutos). Dejarlos enfriar por 20 minutos antes de servir.  Enjoy / Disfruta

Chicken pot pie... provecho!

Homemade Oreos

Homemade OreosWe could call these ‘Chocolate shortbread sandwich cookies with white chocolate ganache’ but we all know what these are – Oreos – This week we tried out another recipe from Thomas Keller’s fantastic book ‘Bouchon Bakery’.  At Bouchon Bakery these are called TKO’s – a name which pays tribute to their owner – Thomas Keller – and to the fact that they are a total knockout cookie.  

These look just like Oreos but, as you can probably imagine, taste far superior.  These are Oreos for adults, made with dark cocoa powder, butter, white Callebeaut chocolate and cream these were bound to be great.  I really like that they aren’t crunchy like the classic Oreo, I always enjoy softer, chewier cookies and this consistency works especially great with these ones because you don’t expect it to be soft when you bite into a black and white sandwich cookie like this.  If you like your Oreos crunchy, bake them a few minutes longer than I have listed here.  Because of the chocolate ganache, you’ll want to store these in an airtight container in the fridge and eat them within a few days after filling them (I’m sure that part will not be a problem).  

Even though I strongly believe these cookies can only be fully appreciated when paired with a glass of milk (as shown below), Fabio insists that cookies and milk is ‘childish’ and laughs at me every time I pour myself a glass.  On this occasion however, Fabio has humoured me and allowed me to photograph him with a glass of milk… baby steps… baby steps… 

AKA: Homemade Oreos

Chocolate Shortbread sandwich cookies with white chocolate ganache… OR – Homemade Oreos

Final point – make sure to use the alkalized or Dutch process cocoa – it is important for the smooth flavor and dark color that you want for this cookie.  Enjoy!

Ingredients / Ingredientes

White chocolate Ganache / Relleno de Chocolate Blanco

  • 125 grams white chocolate / gramos de chocolate blanco
  • 125 grams whipping cream / gramos de crema de leche
  • 15 gams unsalted butter / gramos de matequilla sin sal

Chocolate Shortbread / Galleta de chocolate

  • 259 grams flour / gramos de harina
  • 87 grams dutch processed (alkalized) cocoa / gramos de cocoa
  • 1.6 grams baking soda (approx half tsp) / gramos de bicarbonato
  • 227 grams unsalted butter (room temperature) / gramos de mantequilla sin sal
  • 6 grams salt / gramos de sal
  • 161 grams sugar / gramos de azúcar

Instructions / Instrucciones

  • Melt the chocolate and butter together in a double broiler (or bowl over a saucepan of simmering water) / Derretir el chocolate blanco junto con la mantequilla en baño maria.
  • Bring the cream to just under a simmer and pour over the completely melted chocolate mixture and whisk together / Calentar la crema de leche hasta que esté tibia y  colocarla junto al chocolate y la matequilla y mezclar.
  • Transfer to a bowl, let cool, cover with plastic wrap and refrigerate for at least 4 hours or overnight /  Colocar la mezcla en un recipiente y cubrirlo con plástico, colocarlo en el refrigerador por al menos 4 horas.
  • Place the flour in a medium bowl, sift in the cocoa and baking soda and whisk together / Colocar la harina en un recipiente, colar la cocoa y el bicarbonato y mezclarlos junto con la harina.

Chocolate shortbread

  • Place the butter in the bowl of a stand mixer with the paddle attachment and mix until smooth / Colocar la mantequilla en el recipiente de una batidora de pie y mezclar la mantequilla hasta que esté suave.
  • Add the salt and mix for another 15-30 seconds / Agregar la sal y mezclar por unos 15-30 segundos.
  • Add the sugar and mix for 2 minutes – until the mixture is fluffy. / Agregar la azúcar y mezclar por 2 minutos.
  • Scrape down the sides of the bowl and add half of the dry ingredients and mix together, stopping after combined, scraping down the bowl and adding the remaining dry ingredients. / Raspar los lados del recipiente y agreguar la mitad de los ingredientes secos y mezclar juntos, deteniéndose después de combinarse, raspar el recipiente nuevamente y agregar los ingredientes secos restantes.
  • Mix until the dough starts to come together then turn out onto a a dry surface and press the crumbs and together forming a mound and then flattening into a block approximately 6 inches square / Mezclar todo hasta que la masa tome forma, luego colocar la masa en una superficie limpia y presionar todo la masa junta. Aplanar la masa hasta tener un bloque cuadrado de 6 pulgadas de los lados.
  • Wrap in plastic and refrigerate at least 1 hour (until firm) or up to two days / Colocar plástico a la masa y ponerla en el refrigerador por lo menos 1 hora (o hasta 2 días) antes de usarla.
  • Preheat the oven to 325 and position the racks in the upper and bottom thirds of the oven. / Calentar el horno a 325 grados y colocar las bandejas con las galletas en la parte superior e inferior del horno .
  • Unwrap the dough and place between two pieces of parchment – if the dough has been in the fridge overnight you will need to do this about an hour before rolling out the dough as it will be quite stiff. / Colocar la masa sobre dos hojas de papel pergamino, si es que has dejado la masa en el refrigerador por la noche puede ser que esté bien dura, por lo tanto necesitaras sacar la masa del refrigerador una hora antes.
  • Roll the dough to 1/8 of an inch – do your best to keep it even throughout however this can be a bit of a challenge / Aplanar la masa hasta que tenga 1/8 pulgadas de espesor, esto puede ser un poco complicado pero trata de hacerlo lo mejor posible.

rolling the dough, beating the frosting

  • Once the dough is at the appropriate thickness it may be quite soft so if necessary, slide the dough (within the two pieces of parchment) onto the back of a sheet pan and place in the fridge to firm up / Colocar la masa al refrigerador (con el papel pergamino)  para endurarla un poco si es que lo deseas.
  • Using either a 2 or 3 inch round cutter, cut the dough and place the cut circles onto parchment or silpat lined baking sheets / Cortar la masa con un instrumento redondo para formar las galletas.
  • The remaining dough can be gathered together, chilled in the fridge for a while longer and rolled out and cut as well / Con la masa restante puedes volverla a aplanar y usarla para nuevas galletas.
  • Bake for 15 minutes, rotating sheets halfway through, until the cookies have small cracks on the surface / Hornear las galletas por 15 minutos, hasta que las galletas tengan grietas en la superficie
  • Allow cookies to cool completely before filling / Permitir a las galletas enfriar antes de poner el relleno.

Filling the cookies

  • Place the filling the bowl of the stand mixer, with the paddle attachment, beat until smooth – 1-2 minutes on medium – the thick ganache will be aerated to a frosting consistency / Colocar el relleno de chocolate blanco en un recipiente de una batidora de pie y mezclarla hasta quedar suave por 1 o 2 minutos. El relleno tiene que tener una consistencia de un glaseado.
  • Use a piping bag or a ziploc bag with a corner cut off to squeeze your preferred amount of ganache onto the bottom of half of the cookies and cover with the remaining halves / Usando una manga pastelera colocar la mezcla de chocolate blanco en la mitad de las galletas y luego colocar encima las otras galletas sin el glaseado.
  • Store in an airtight container in the fridge / Conservar las galletas en un contenedor en el refrigerador.
Homemade Oreos... Provecho!