Description
Hearty michael symon chicken pot pie delivers classic comfort with a modern twist. Home cooks can elevate weeknight dinners through rich, creamy filling and flaky golden crust you’ll savor until the last delicious bite.
Ingredients
Scale
- 1 whole pulled roasted chicken
- ½ cup flour
- 1 ½ cups flour
- 4 tbsps unsalted butter
- 8 tbsps cold, cubed unsalted butter
- 3 cups chicken stock
- 1 cup frozen peas
- ½ cup diced celery
- ½ cup peeled, diced carrot
- 1 diced yellow onion
- ¼ cup heavy cream (or half & half)
- 1 tbsp milk
- 1 egg
- 2 tbsps thyme leaves
- 1 tsp sugar
- ½ tsp salt
- 3 ½ tbsps ice water
- salt & pepper
Instructions
- Pastry Preparation: Pulse flour, sugar, and salt in a food processor. Add cold butter and blend until mixture resembles coarse crumbs. Drizzle ice-cold water and process until dough forms. Divide into two portions, wrap, and refrigerate for one hour.
- Vegetable Sauté: Melt butter in a skillet over medium heat. Sauté onions, carrots, and celery until softened. Season with salt and pepper. Introduce green peas and thyme, then dust with flour, stirring to coat evenly.
- Sauce Development: Pour chicken stock and heavy cream into vegetable mixture, stirring constantly to create a smooth sauce. Add shredded chicken and simmer until mixture thickens and becomes creamy.
- Dough Assembly: Roll chilled pastry to 3 millimeters thickness on a floured surface. Line ramekins or baking dish with pastry, trimming excess edges. Fill with chicken-vegetable mixture, leaving minimal space at the top.
- Crust Finishing: Cover filled dishes with remaining pastry, creating an elegant top crust. Crimp edges to seal decoratively. Whisk egg with milk and brush over pastry surface. Sprinkle with flaky sea salt and cracked black pepper.
- Baking Process: Preheat oven to 200 degrees Celsius. Bake for 15 minutes, then reduce temperature to 190 degrees Celsius. Continue baking 45-60 minutes until crust turns golden and filling bubbles. Rest for 15-20 minutes before serving to allow filling to set.
Notes
- Chill Dough Strategically: Cold butter and resting time create flaky, tender pastry layers that melt in your mouth, preventing tough, dense crust.
- Prevent Soggy Bottom: Roll pastry thin and avoid overfilling ramekins to ensure crisp, golden crust that maintains structural integrity.
- Season Generously: Balance flavors by seasoning vegetables and sauce with salt and pepper throughout cooking process, enhancing overall taste profile.
- Rest Before Serving: Allowing pot pies to cool 15-20 minutes helps filling set, preventing burning and ensuring perfect texture when serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 100 mg