Do you know of this food blog called Smitten Kitten?
Wait! It's Smitten KiTCHEN.
I always type it kitten. Meow.
Of course you know this blog.
Ms. Mudd turned me on to her. Thank you Ms. Mudd!
The girl's a rage.
Never had a cooking lesson.
Never even waitressed.
Has a best selling cookbook on the NYT list. (Hint, hint Santa.)
Last night I, on a complete cooking whim, decided to tackle her chicken pot pie.
Now, I rarely eat meat, and I am not a big fan of yard bird, to be truthful, BUT (butt after you read the butter count in this recipe) I do love a pot pie!
I love vegan pot pie, and turkey pot pie, and Shepard's Pot Pie and, now, chicken pot pie.
I am not kidding you when I say we ate this stuff like wolves.
All three of us.
Drooling and shoveling and grunting.
Disgusting and fantastic.
You get the picture.
So, yea, Smitten Kitchen is the best food blog on the Oracle, if you ask me.
I know it's not Friday Food, but you might want to make this on Friday so you can eat it again on Saturday and Sunday without your coworkers staring at you in horror while you rip at it's flesh. I mean, crust.
It is that good.
It might be the best thing I ever cooked.
I really mean that. It was incredibly freaking delicious to the point of being weird.
To begin, here's what I did differently:
1. I used frozen puff pastry instead of making my own crust because a) I am lazy and b) I am lazy. My friend, Chef Mo, said to make sure to prick (hee hee, she said prick) the tops of the pastry so that it can puff up.
Warning!!!! Frozen puff pastry needs 40 minutes to defrost. This is a terrible thing to discover at 6:00 pm when you've just told your family the pies are "going in the oven in 5 minutes." I ended up holding the big brick of dough over a steaming pot of water and it took less than the dreaded 40.
If you want the crust recipe, Missy Perfecto, head on over there to her site cuz it looked pretty easy. You'll just have to ignore the instructions on the end of the recipe if you're using frozen dough like I did. Just drape the sheets of thawed puff pastry over the tops of the bowls any old way you want, crimp them down around the edges of the bowl and then prick them. I pretty much doubled the sheets of pastry because I loooooove crust.
2. I did not have any frozen baby onions so I sauteed some mushrooms with the sauteing onions and that worked out just fine and yummy. I added 1.5 cups of them.
3. I could not find bouillon cubes at the market anywhere?!?! What the hell on that? Some lady told me get Better Than Bouillon, so I did. It was good shit. Now I see that she even mentions that in the recipe.
4. I used less salt because the Better Than Bouillon stock stuff was salty like a sailor and I got scared. I thought the pies were pretty too salty even still. I would definitely take the salt down to one teaspoon. Right before she says to add the heavy cream, she says to add 2 tsps of salt. I added one, but would not add any next time.
5. She said that this recipe makes 4 bowls. I'm not sure how big her bowls were, but we had 4 big ramekins, plus two mini bake pans, plus 2 pints leftover (that I ate for breakfast and lunch).
6. It did not take anywhere near an hour for all this to cook into bubbly and brown. I think she did some of hers the night before and I did mine all at once so everything was already piping hot. So just keep an eye and a nose on it. You'll see when the tops start getting golden.
Here's the recipe:
(Apparently it's adapted from an Ina Garten recipe.)
(Be sure to read the comments for some extra fun and information.)
Chicken Pot Pie
Adapted from Ina Garten
3 whole (6 split) chicken breasts, bone-in, skin-on (we used 2 whole/4 split large ones; worked fine)
3 tablespoons olive oil
Freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes (if you, like us, use Better than Bouillon, the exchange is 4 teaspoons)
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups yellow onions, chopped (2 onions)
3/4 cup all-purpose flour
1/4 cup heavy cream
2 cups medium-diced carrots, blanched for 2 minutes
1 (10-ounce) package frozen peas (2 cups)
1 1/2 cups frozen small whole onions (apparently, Birds Eye sells these;
I’ve never found them and peeled fresh ones), blanched for 2 minutes
(can do this with the carrots)
Glug of sherry (optional)
1/2 cup minced fresh parsley leaves
Preheat the oven to 350 degrees F.
Place the chicken breasts on a baking sheet and rub them with olive
oil. Sprinkle generously with salt and pepper. Roast for 35 to 40
minutes, or until cooked through. Set aside until cool enough to handle,
then remove the meat from the bones and discard the skin. Cut the
chicken into large dice. You will have 4 to 6 cups of cubed chicken. (We
did this a day in advance.)
In a small saucepan, heat the chicken stock and dissolve the bouillon
cubes in the stock. In a large pot or Dutch oven, melt the butter and
saute the onions over medium-low heat for 10 to 15 minutes, until
translucent. Add the flour and cook over low heat, stirring constantly,
for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low
heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2
teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas,
onions, parsley and a glug of sherry, if you’re using it. Mix well.
Preheat the oven to 375 degrees F.
Divide the filling equally among 4 ovenproof bowls. Divide the dough
into quarters and roll each piece into an 8-inch circle. Brush the
outside edges of each bowl with the egg wash, then place the dough on
top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp
the dough to fold over the side, pressing it to make it stick. Brush the
dough with egg wash and make 3 slits in the top. Sprinkle with sea salt
and cracked pepper. Place on a baking sheet and bake for 1 hour, or
until the top is golden brown and the filling is bubbling hot.
You will die.
You will die.
You will die.
I will admit that I kinda freaked out on the butter content. I put that much in there, but then drained a bunch of it out. I'm sure that's what made it all taste so insanely good, but I just don't think I could use that much again next time. It felt evil. I saw in the comments section that some people did not use that much and things turned out quite yummy anyway.
I also did not have any sherry, but I wish I had had some because that sherry taste would have sent this off the charts. I like the taste of sherry though. Maybe you don't.
On a scale of 1-10 for difficulty, I think this was a 4 even though it looks kinda tricky. It was really easy ... just cutting and sauteing and mixing together. The puff pastry made it super easy.
I do think the mushrooms added some depth to it.
I was also surprised that parsley was the only herb, but damn if it wasn't perfect. I wouldn't shy away from some sage or rosemary next time though, just for kicks.
I hope you try this so that we can oooh and ahhh over it.
I wanna know if you thought it was a heavenly as we did.
I'm gonna try a vegan version of it next time. Well, actually, probably vegetarian because I'm pretty sure some of that butter is gonna stay.
It's staying on my ass right now, for sure.
Worth every bit, y'all, worth every bit.