A HEARTY DISH THAT NEVER GOES OUT OF STYLE
Hearty and heartwarming, chicken pot pie is an old-fashioned dish. You can find it in The Joy of Cooking, and in the yellowed, dog-eared pages of a Betty Crocker cookbook. The flaky, buttery pastry encases a rich and decadent filling that is stuffed with chunks of chicken meat, carrots, and peas. It’s an enduring and wholly satisfying dish, and one that pairs beautifully with our Three Hills Cuvée Chardonnay. This more grown-up rendition features the addition of fresh tarragon and Parmigiano Reggiano for added richness and depth of flavor.
FOR THE DOUGH
2 1/2 cups all-purpose flour (I love King Arthur)
1 stick butter, cold, cut into 1/4” cubes
1 stick shortening, cold, cut into 1/4” cubes
1 teaspoon salt
1 teaspoon sugar
6-8 tablespoons ice water
1 egg white
FOR THE FILLING
5 tablespoons unsalted butter
1 large carrot, sliced
1 celery stalk, sliced
1 medium sweet onion, finely chopped
4 tablespoons all-purpose flour
1 cup frozen petite peas
1 tablespoon fresh tarragon
2 cups chicken broth
1/2 grated Parmigiano Reggiano
1 cup heavy cream
3 cups roasted chicken cut into 1/2 inch chunks
1/2 teaspoon sea salt
freshly ground black pepper to taste
One 12” pie dish
In a large mixing bowl, toss together the flour, salt, and sugar. Add the butter and shortening. Cut the fat into the flour by using your thumbs and index fingers to smear the butter and shortening into sheets. Continue mixing by hand until the dough just comes together, there should be larger pieces of fat left in the dough.
Gently incorporate the water by sprinkling it over the top of the dough a couple of tablespoons at a time. It’s important to stop mixing when the dough just comes together, it should feel very tender to the touch.
Divide the dough into two balls, turn them out onto a floured surface and flatten them into discs, then wrap them in plastic wrap and chill.
While the dough is chilling, position a rack in the center of the oven and preheat to 425°.
Make the filling by melting 2 tablespoons of butter in a large skillet over medium heat. Add the onions with a pinch of salt and sauté for 5-7 minutes until browned and translucent. Add the celery, carrots, and transfer and cook, stirring frequently, for an additional 3-5 minutes, until fragrant.
Transfer the vegetables to a bowl, and wipe out the sillet, then place it back on the burner. Add the remaining three tablespoons of butter and the flour and whisk until it is forms a roux—the mixture will thicken within a minute or so. Add the broth and whisk until the it is fully incorporated into the roux, then add the heavy cream and grated cheese. Stir until the mixture has thickened and is smooth.
Remove the dough from the refrigerator. Unwrap one of the discs and roll it out until it is 1/8” thick. If the dough begins to stick, sprinkle it with flour. Fold the dough into quarters and set it aside. Roll out the second disc.
Position the dough into the bottom of a 12” pie plate. Mound the filling into the center of the pie plate and cover it with the second round of dough. Trim the excess dough with a pair of kitchen shears, leaving a 1/2” overhang. Tuck the edges of the dough under, then press them together to create a seal. Shape the edges of the dough as desired.
Cut four 1” vents in the top for steam. Using a brush, apply an egg wash to the top of the dough.
Place the finished pie on a baking sheet and bake for 10 minutes, then reduce the heat to 350° and bake for another 40 to 45 minutes or until the crust is golden brown and the filling is bubbling.
Let the pie on a rest 10-15 minutes before serving with a glass of Three Hills Cuvée Chardonnay.