Fools Spring Pot Pie
Our first recipe!!!!
Fools Spring Chicken Pot Pie <3
Due to this return of winter in NYC aka Fools Spring I was craving something super comforting, classic and from scratch. I hope this recipe gives you a big warm hug. Please let us know if you try this! would love all the feedback as this is the first of many recipes to come.
Some notes before we start-
This is essentially 3 recipes in 1- we have bone broth and chicken, homemade pastry and the pot pie itself. If you want to make some shortcuts there are options…
Swap homemade bone broth + chicken for a box of organic chicken broth and a cooked rotisserie chicken
Swap homemade pastry dough for frozen pre made pastry dough
With my recipe you will have 1 leftover disk of pastry to freeze for a future pie & enough broth to make a chicken soup.
Lets get started!
You will need about 3 hours before you are looking to eat if you plan on making everything from scratch- keep this is mind! ps. pastry calls for frozen butter so throw that in the freezer asap!
Bone Broth + Boiled Chicken
Ingredients-
1 whole chicken (3-4 pounds)
3 unpeeled garlic cloves
6 sprigs fresh thyme
1 sprig fresh rosemary
2 thumb size pieces of ginger (optional)
2 thumb size pieces fresh turmeric (optional)
1 small handful black peppercorns
1 tbs sea salt
veggie scraps from your pot pie : green tops of leeks, discards of your onions, tops of carrots and any other veggie scraps you have laying around (the broth will be strained at the end and these will be discarded)
Directions-
Throw everything in a dutch oven or pot big enough to fit your chicken and enough water to cover it.
Once all ingredients are in your pot cover everything with fresh cold water- there should be about an inch of water sitting above the chicken.
Bring to a boil- once boiling lower to a simmer and let sit for two hours while your chicken cooks.
you will see a foamy layer start at the top, make sure to scrape off foam with a slotted spoon and discard here and there as your broth cooks. This is called scum (nasty) its nothing bad just not wanted in your final soup.
Now moving on to your pastry dough….
Basic Pastry Dough
Ingredients-
2 ½ cups all-purpose flour, (spooned and leveled)
1 teaspoon coarse salt
1 cup (2 sticks) frozen or very cold unsalted butter
3 tablespoons ice water
Directions-
Mix flour and salt in a big bowl
Grate frozen butter into the flour mixture using a cheese grater
press flour and butter mixture together in between your fingers- you do not want the butter to soften you just want all butter to be coated in flour almost flattening it but not melting it together. I would suggest watching a quick youtube on how to make basic pastry and you will see its not as scary as it seems!
slowly add ice water 1 tbs at a time making sure not to add to much where the dough is sticky- it should be crumbly but hold together when you squeeze it. If your dough is just too dry to form a disk you can add a tiny bit more water.
cut dough in half and form into two 1-inch-thick disks, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to 3 days).
* you will only need one disc for this recipe so freeze the second one for another pie/gallete/tarts etc etc
Now your chicken is cooking, your dough is cooling and its PIE TIME!
Fools Spring Pot Pie
Its time to start your pie once you have removed your cooked chicken from your broth (should be 165 degrees on a meat thermometer), let chicken cool and shred in a bowl, strained your broth and discarded of all the scraps from your pot. You should be left with a clear golden broth. If you’re doing store bought methods now would be time to defrost your dough!
Ingredients-
1 medium or 2 small leeks diced
1 small yellow onion diced
2 medium carrots chopped
1 cup frozen peas
1 handful fresh parsley chopped
5 sprigs fresh thyme chopped
1 sprig fresh rosemary chopped
3 cloves garlic chopped small
4 tbs butter
4 cups chicken broth
1 cooked shredded chicken (breasts, legs, thigh meat)
Ground pepper + sea salt
1/2 cup flour
Directions-
Preheat oven to 375 degrees F
In an oven safe pot (I use a cast iron, if you don’t have an oven safe pot use any pot and pour everything into a baking dish before you bake) melt butter and add chopped onions, leeks and carrots, cook until soft (about 8 minutes).
Add garlic, rosemary and thyme cook until fragrant (about 1 min)
Add flour and stir to coat the veggies
Slowly add broth, whisking until smooth. Bring everything to a boil, reduce and simmer for about 5-7 minutes or until sauce has thickened.
Stir in peas, shredded cooked chicken and chopped parsley
Pour ingredients into an oven safe dish if you are not already using one
Roll out your dough on a floured surface until its big enough to cover your pie
Fold dough over your pie- you can roll it bigger than your dish if you want to do a pretty crimped edge (I did not do this)
Cut 4 air vents into your dough and bake for 45-55 minutes or until crust is browned to your liking. I usually put a baking dish underneath to catch any saucy spills.
Once cooked let rest for 10-15 minutes and enjoy with some sea salt and lots of cracked black pepper!
This pie can be reheated in the oven the next day and is so delicious! Please let me know if you try the recipe and how you liked it.
Love,
Mia
🤤