We made the roast chicken and it was tasty. Now we are taking the leftovers and making chicken pot pie. Origins of chicken pot pie are sketchy, but most everyone agrees it has always been the way to use leftovers from roast chicken. The first “pot-pies” were made in Greece, but only had the crust on the bottom. The Romans added the crust to the top, then the British began making their popular pasties, which are like fruit pies but a savory version, with chicken or beef.
This is part of the series of using one chicken for three meals. Check this out.
Ingredients
1 leftover roast chicken with 4-5 oz of meat left on it
2 to 2 1/2 cups of leftover vegetables from the roast chicken
1 stick of very cold butter plus 2 TB
1 1/4 cups of flour plus 2 TB
2 cups chicken stock from the leftover chicken (see recipe below)
pinch of sea salt plus 3/4 tsp
1/2 tsp dried thyme
1/4 tsp ground peppercorn mix
1 large egg
Method
Preheat the oven to 375 degrees F. Separately chop the leftover chicken and vegetables into 1/4″ pieces. Place them in separate bowls. In a large frying pan, melt 2 TB of butter over high heat. Add vegetables and saute for a couple of minutes. Add 2 TB of flour and stir to combine. Add thyme, 3/4 tsp salt and 1/4 tsp ground peppercorn mix. Add chicken. Add 2 cups of stock (recipe below) and reduce slightly for about 10 minutes, stirring frequently. Remove from the heat and pour mixture into an 9″ deep dish pie plate or an 11″ glass pie plate. Allow to cool while you make the pastry.
Dice up a very cold stick of butter. Add to food processor. Add 1 1/4 cups of all-purpose flour and a pinch of salt. Buzz until the mixture resembles small peas. Add 1/4 cup of water. Buzz until it forms a ball. Form into a disc, wrap with plastic wrap and place in the fridge for 20 minutes.
Making the pastry dough
Dust a large cutting board with flour. Place the pastry disc on it and dust the top of it with flour. Roll out into a circle by turning 1/4 turns on each roll until it is large enough to cover the pie plate with a little overlap. Roll the pastry up on the rolling pin and roll back out over the top of the pie plate. Beat the egg with a splash of water. Fold the pastry under around the edges and pinch the edges all the way around. Make 4 slits in the center for venting and brush the entire crust with the egg mixture. Bake for 55 minutes. Allow to cool for 10-15 minutes before serving.
Chicken stock
Ingredients
1 large onion
2 cloves
2 carrots
1 stalk celery
1 leftover chicken carcass
3/4 tsp dried thyme
4-6 stems parsley
6-8 peppercorns
1 bay leaf
Method
Cut onion in half (do not peel). Put a clove in each onion. Heat a large pot over high heat and place each half onion cut-side down in the pot. Let sear for 5-7 minutes. Cut carrots and celery into large 3″ pieces. Add to pot. Add leftover chicken carcass. Add 4 quarts of water, thyme, parsley, peppercorns and bay leaf. Bring up to a simmer. Simmer gently for 2-2 1/2 hours without boiling. Strain and cool stock over an ice bath before refrigerating or freezing. Remember that stock has no salt in it when cooking with it. You will use 2 cups for the pot pie, but save the rest for our soup tomorrow.
