Start to Finish: 2 hours
With a hearty roux-thickened sauce, a plethora of vegetables and a flaky pie-crust topping, chicken pot pie sticks to your ribs. Hearty and satisfying pot pies aren't a bad thing -- they're classic comfort food all the way -- but you can make them lighter with a couple basic recipe substitutions, without sacrificing flavor or fullness. Use lean dough instead of pie crust and thicken the sauce with cornstarch instead of butter and flour.
- 3/4 cups tepid water (about 110 degrees Fahrenheit)
- 1/2 teaspoon of granulated sugar
- 1 packets active dry yeast (1/4 ounces)
- 1 tablespoon of olive oil
- 1 teaspoon of salt
- 2 cups of all-purpose flour
- 2 tablespoons of olive oil
- 2 large onions, diced
- 4 medium carrots, diced
- 3 garlic cloves, minced
- 2 cups of button mushrooms, sliced
- 4 cups of chicken stock
- 4 tablespoons of cornstarch
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon fresh thyme, coarsely chopped
- 3 cups of cooked chicken breasts, shredded
- 1 cup of frozen peas, thawed
- 1/4 cup fresh parsley, coarsely chopped
Making the Crust
Pour the water in a large mixing bowl and mix a teaspoon of sugar into it. Sprinkle the yeast over it.
Set the bowl aside until bubbles form, about 5 minutes. Stir the olive oil and salt into the yeast mixture.
Stir the flour and salt into the yeasty water until a ragged, loose dough forms. Transfer the rough dough to another mixing bowl, adding oil to this batch.
Lightly brush the top of the dough with olive oil and lay a piece of plastic wrap on it. Set the dough aside in a warm place to rise until it doubles in volume, about 1 hour.
Making the Filling
Heat the oven to 425 degrees Fahrenheit.
Heat the olive oil in a large saucepan on the stove over medium heat. Add the onions, carrots, garlic and mushrooms.
Saute the vegetables until they are softened and golden, about 7 minutes, stirring frequently. the saucepan with the chicken stock.
Bring the stock to a simmer. While the stock heats, whisk the cornstarch with 4 tablespoons of cold water and set it aside.
Whisk in the cornstarch slurry when the stock starts to simmer. Simmer the sauce until it is thickened, about 5 minutes.
Taste the sauce and adjust the seasoning with kosher salt and freshly ground black pepper to taste. Stir in the chicken, peas and parsley. Take the saucepan off the stove.
Stir the pot-pie filling and spoon it into six oven-safe 2-cup ramekins or bowls. Set the bowls aside.
Remove the plastic wrap from the dough. Press the dough down to expel the air and turn it out of the bowl onto a floured surface. Slice the dough into 6 pieces of approximately the same size.
Roll out each piece of dough to a 1/8-inch-thick round using a floured rolling pin. Trim each round of dough so that it is large enough to hang over the edges of the ramekins by about 1 inch.
Lay the rounds of dough on top of the ramekins. Roll the hanging dough inward and crimp it with your fingers to seal.
Slice one 1 1/2-inch slit in center of the dough and brush it with the beaten egg. Place the ramekins on a baking sheet lined with aluminum foil and place the baking sheet in the oven.
Bake the pot pie 45 minutes, or until the center reaches 165 F. Let the pies cool for 15 minutes before serving.