Chicken Pot Pie Founding Farmers’ Chicken Pot Pie

Name: Chicken Pot Pie Founding Farmers’ Chicken Pot Pie
Prep time: 1 h
Cook time: 40 min
Total time: 1 h 40 min
Yield: 4 pies
Ingredients: 2 ounces olive oil or 2 ounces canola oil; 1 tablespoon unsalted butter; 2 cups small-diced yellow onions; 2 cups small-diced celery; 2 garlic cloves, minced; 1 bay leaf; 1 sprig fresh thyme; 3/4 cup flour; 1 cup chicken stock, warm; 2 cups whole milk, warm; salt and pepper; 1/4 cup olive oil or 1/4 cup canola oil; 1 lb yellow onion, roughly chopped; 1 cup large-diced carrot; 3/4 cup large-diced celery; 2 garlic cloves, minced; 1 chicken bouillon cube; 3/4 cup white wine; 1 cup small-diced potato; 2 cups chicken, velout; 1 cup heavy cream; 2 tablespoons unsalted butter, plus extra for brushing; 1 tablespoon maple syrup; 1 cup peas (fresh or frozen); 2 1/2 lbs rotisserie chicken meat, cut into large pieces; 2 tablespoons grated parmesan cheese; 4 pieces pillsbury pie crusts (Just Unroll!); salt and pepper

Submitted by Tim_John

"Don’t be afraid to improvise and experiment with a variety of fresh herbs and vegetables. If you’re a vegetarian, substitute vegetable stock for the chicken stock, then add tofu and your favorite vegetables.This pot pie is loaded with chunks of chicken breast, fresh vegetables, and creamy gravy, then topped with a flaky pastry crust. A velouté sauce is one of the sauces of French cuisine, that were designated the four "mother sauces" by Antonin Carême in the 19th century. The French chef Auguste Escoffier later classified tomato, mayonnaise, and Hollandaise the mother of all sauces as well."

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photo by Tim_John

Ready In:: 1hr 40mins
Ingredients:: 28
Yields:: 4 pies

ingredients

Make the velout ingredients
2 ounces olive oil or 2 ounces canola oil
1 tablespoon unsalted butter
2 cups small-diced yellow onions
2 cups small-diced celery
2 garlic cloves, minced
1 bay leaf
1 sprig fresh thyme
³⁄₄ cup flour
1 cup chicken stock, warm
2 cups whole milk, warm
salt and pepper
Make the filling and pie
¹⁄₄ cup olive oil or 1/4 cup canola oil
1 lb yellow onion, roughly chopped
1 cup large-diced carrot
³⁄₄ cup large-diced celery
2 garlic cloves, minced
1 chicken bouillon cube
³⁄₄ cup white wine
1 cup small-diced potato
2 cups chicken, velout
1 cup heavy cream
2 tablespoons unsalted butter, plus extra for brushing
1 tablespoon maple syrup
1 cup peas (fresh or frozen)
2 ¹⁄₂ lbs rotisserie chicken meat, cut into large pieces
2 tablespoons grated parmesan cheese
4 pieces pillsbury pie crusts (Just Unroll!)
salt and pepper

directions

Make the velouté:
Heat the oil and butter in a large sauté pan over low heat. Add the onions, celery, garlic, bay leaf, and thyme. Sauté 5 to 8 minutes or until the onions are transparent. Sprinkle the flour over the vegetable mixture and continue to cook for an additional 2 minutes. Add the warm stock and milk, whisking to combine. Raise the heat and bring to a boil, then reduce the heat to a low simmer. Continue to simmer for 15 minutes. Add salt and pepper to taste. Remove the velouté from the heat and strain. Set the liquid aside.
Make the filling and pie:
Preheat the oven to 350 degrees.
Heat the oil in a large sauté pan over medium heat. Sauté the onions, carrots, celery, and garlic until the onions begin to soften. Add the chicken bouillon cube and white wine, and reduce by half. Add the potatoes and chicken velouté, and simmer for approximately 2 minutes. Add the heavy cream and continue to simmer until the potatoes are tender. Be careful not to burn the mixture. Remove from the heat. Fold in the butter, maple syrup, peas, chicken, and Parmesan cheese. Add salt and pepper to taste.
Divide the filling evenly into 4 oven-safe pie baking dishes. Top each with pie dough. Lightly brush the tops with the remaining butter, and if desired, sprinkle with pepper. Bake for about 40 minutes or until the dough is golden brown.