This week brought the first snow that stuck to the ground. Roads were icy and the local news channel was all over it – but the moment was fleeting. Even still, now that the cold weather has reared its ugly head, it’s time we hunkered down with some good ol’ comfort food. Then again, when are we not eating good ol’ comfort food in this house?!
One of the big comfort foods for this time of year? Here’s a quick recipe for pot pie. I love this recipe because it keeps giving – great leftover food, and there’s enough dough to freeze for another pot pie later on!
Chicken and Mushroom Pot Pie
(Martha Stewart Living, October 2011)
1.5 oz bacon, finely chopped
1 tablespoon extra virgen olive oil
1 medium onion, chopped
6 oz cremini mushrooms, quartered
3 medium carrots, sliced 1/4 inch thick
1 celery stalk, thinly sliced
Coarse salt and freshly ground black pepper
1/4 cup plus 1 1/2 teaspoons all purpose flour
3 cups chicken stock
2 1/4 pounds boneless, skinless chicken breast halves and thighs, cut into 1-inch cubes
3 tablespoons heavy cream
For pate brisee
2 1/2 cups all purpose flour
1 tablespoon sugar
2 sticks plus 2 tablespoons cold unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water
1 large egg, lightly beaten
1) Make pate brisee: Pulse flour, sugar and 1 teaspoon salt in food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1/4 cup ice water evenly over mixture. Pulse until mixture holds together when pressed between 2 fingers (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse. Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate until firm, at least one hour.
2) Make the filling: Cook bacon in a large saucepan over low heat until crisp, about 10 minutes. Transfer bacon to plate using slotted spoon. Raise heat to medium, and add oil. Add onion, and cook until translucent, about 8 minutes. Add mushrooms, carrots, and celery, and cook until softened, about 10 minutes. Season with salt and pepper. Stir in flour.
3) Add stock and bring to a simmer. Cook until thickened, about 5 minutes. Add chicken and cream. Simmer until chicken is just cooked through, about 5 minutes. Return bacon to saucepan. Let cool.
4) Divide filling among eight 4-inch (12 ounce) ramekins. Preheat oven to 375 degrees.
5) Assembly: Roll out pate brisee to a 1/4 inch thickness on a lightly floured surface. Cut out 8 circles that are 1 inch wider than the ramekins. Top ramekins with dough, and crimp edges with a fork to seal. Brush dough with egg wash. Freeze for 20 minutes.
6) Bake until topping is golden and filling is bubbling, about 40 minutes.