Is anyone else having a bit of a Harry Potter themed week looking forward to the release of the Fantastic Beasts movie this Friday? With Bea’s birthday just around the corner, you can bet we are! Break out the The Lunchbox Season’s Famous Butter Beer Blondies! We’re also planning on watching the Mudbluds Quidditch documentary and then going outside and playing Quidditch with the neighbours! Of course, no Harry Potter week would be complete without at High Table Feast!
Now, what to make when you want to have a fantastic FEAST on your table? Well, thinking back on last month’s wonderful Boeuf Bourg, I thought I’d go back to one of my absolute favourite “nesting” dishes of all time, our Lemony Wonderful Chicken Pot Pie.
How was this recipe born? Well, I was once so impressed with the wonderful lemon- and cognac-laced chicken pot pie we ate at a dinner at our friends’ house that I asked the hostess, Chelsea, for her recipe. As I recall, she had no recipe! She’d winged it! [Wow!] So, I tried to wing it, myself. After a few miserable attempts, and then a few more and more successful ones, I came up with this beauty!
We know you’ll love it! And there are short-cuts, too! Don’t want to cook the chicken? Buy a rotisserie chicken and slice it up. Don’t want to make the crust? Buy frozen puff pastry! Just make sure you’ve got a lemon on hand! And, if you want, a little whiskey, too!
Here’s our recipe!
Lemony Wonderful Chicken Pot Pie
- 1.5 kg chicken [either a whole chicken or the bone-on, skin-on pieces of your choice]
- 1800 ml chicken stock [2 "boxes" low or no salt is fine]
- 2 onions
- 2 celery stalks
- 2 lemons
- 3 large carrots
- 3 large potatoes
- 1/4 c butter
- 1/2 c flour
- Optional: 2 tbs whiskey or cognac of your choosing
- 1 large cup frozen peas
- 1-2 egg yolk[s]
- 1 1/2 cup flour + additional flour for rolling the dough
- 1/2 cup cold butter cut into small cubes just before combining.
- 2 tbs ice water
- The recipe makes a scant 4.5 cups of filling. So look for one large 4.5-5 quart dish, two 2 1/2 quart pie dishes, casseroles or bakeware of any shape. We used a 2.5 quart casserole and a 2 quart souffle dish.
- Quarter the onions and the celery stalks.
- Zest and juice the lemon, separating the zest and juice into separate bowls.
- In a large saucepan, bring the raw chicken or chicken pieces, stock, onion, celery, and the zest of the lemon zest to a boil.
- Cover, lower the heat, and simmer for 30 minutes.
- Quarter the carrots and potatoes and add to the pot.
- Cover and simmer for another 20 minutes.
- With a slotted spoon, remove the veggies and place them on a cutting board.
- Slice the veggies into bite-sized pieces and place in a clean bowl.
- With tongs, remove the chicken and place it on the cutting board.
- Skin and debone the chicken. Compost the bones. And, either reserve the skin for another use, compost it, or feed it to the dog!
- Cut or shred the chicken into bite-sized pieces and add it to the bowl of vegetables.
- Skim the fat from the cooking liquid and bring it to a boil.
- Into a heat-proof glass measuring bowl, pour about 800ml [about 3 1/2 cups] of the cooking liquid. [The rest may be reserved in a separate container as stock for future use. If, for some strange reason, you don't have enough liquid to measure, top it up with additional stock, white wine, or water.]
- Melt the butter in the microwave or in a small pot.
- Add the flour and whisk with a fork for about 60 seconds.
- Add the butter flour mixture to the large, empty cooking pot.
- Turn the heat on medium-high.
- Skim the fat from the stock and slowly add it back to the pot, whisking with a flat whisk or wooden spoon until it boils and thickens up a bit.
- Turn the heat off.
- Add the lemon juice and whiskey.
- Add salt and pepper to taste.
- Remove from heat.
- Add the frozen peas and stir to incorporate.
- Stir the chicken and vegetables into the sauce.
- Allow the mixture to cool for at least 1 hour before continuing with the crust and the final bake!
PREPARE THE CRUST AND BAKE
- Heat the oven to 375F.
- In a medium bowl, place the 1 1/2 cups flour.
- With your fingers, a fork, or a pastry blender, cut the 1/2 cup butter lightly into the flour until you have little crumbs of buttery-floury goodness.
- Add the water and mix with a butter-knife or spatula until the mixture is no longer sticky and forms a soft dough.
- On a floured surface, roll the pastry to a slightly larger size than the circumference of your vessel[s]. [I like to use floured sheets of wax paper to roll my stickier doughs]
- Place the empty cooking vessel[s] upside down on the surface of the dough and cut about 1/2 inch around it with a knife.
- With the extra dough, cut shapes to your liking with your knife or with cookie cutters.
- Fill the pie dish or casserole[s] with the cooled filling. [If the filling is too watery for your liking, use a slotted spoon!]
- Cover the top of the pie with the dough.
- Press the pastry down around the edges of the dish with your fingers or a fork.
- Arrange any cuttings on the top of the pie.
- Beat the egg yolk[s].
- Brush the egg yolk over the top of the crust.***
- Bake for 30 minutes, or until the crust is golden brown.
**You may substitute puff pastry if you'd like.
***The uncooked pie may also be frozen and baked until hot in the centre and browned on top!