Rustic Chicken Pot Pie
Active Time: 40 Minutes
Total Time: 4 Hours 45 Minutes
Chicken pot pie deservedly holds its own as one of the top comfort foods for sweater weather. The best part of pot pie is of course the delicious roux sauce that coats every bite. Don’t let boil-out ruin your pie or your pan. Our recipe keeps the roux right where it belongs with a dash of methylcellulose.
Ingredients
- 2000g (½ gallon) Chicken Stock (Split into 2 equal portions)
- **(Homemade preferred & lowest sodium possible if store bought)
- 5g (2 tsp) Methylcellulose LV
- 150g (3/4 cup) Carrots, Small Dice
- 200g (1 cup) Onions, Small Dice
- 200g (7 oz) Butter
- 125g (1 cup) Flour
- 5 Sprigs Thyme, Tied Into a Bundle
- 1000g (2 lbs) Chicken, Cooked and Cubed
- 150g (¾ cup) Peas, Fresh or Frozen
- 40g (2 tbsp + 2 tsp) Salt, (if using homemade stock)
- **20g (1 tbsp + 1 tsp) Salt, (if using store bought stock)
- 10g (1 tbsp) Ground Black Pepper
- 1 Biscuits Recipe
- 1 Egg
Equipment
- Casserole Dish or Crock
- Rolling Pin
- Ring Cutters
- Pastry Brush
Timing
Active Time: 40 Minutes
Total Time: 4 Hours 45 Minutes
Yield
1 Pot Pie
-
Thicken Stock
Preheat an oven to 350°F.
In a blender add ½ of the chicken stock and begin blending. Slowly add the methylcellulose and blend until thickened.
Chef Note: The Methocellulose is added to stop boil over while the chicken pot pie is being cooked.
-
Sweat Vegetables, Create Roux
In a large heavy bottomed pot add the butter, onions, and carrots. Sweat over very low heat until all the vegetables have become slightly softened. About 10 minutes.
Add the bundle of thyme. Sauté until fragrant.
Add the flour to the pot and create a roux. Cook the rough until the edges begin to brown slightly and the pot smells slightly nutty.
-
Cook Vegetables
Add the chicken stock that was not blended with the methylcellulose. This will make a thick mixture.
Add the chicken and peas. Continue to cook until the vegetables are softened.
Season with salt and pepper. The mixture will seem over seasoned but once the remaining chicken stock is added it will be perfect.
-
Cool & Add Thickened Stock
Remove the bundle of thyme and leaver any stray leaves in the pie filling.
Cool this mixture completely. It must be below 100°F before moving on. This could take an hour or more. the reason this needs to be cooled is so that when this and the methylcellulose stock are combined it will not prematurely gel the methylcellulose.
Once the mixture is cool you can add the methylcellulose thickened chicken stock and mix it in well.
-
Bake & Serve
Once the mixture is cool you can add the methylcellulose thickened chicken stock and mix it in well. Pour the pot pie mixture into your preferes serving vessel. Leave about ¾ in from the top.
Roll out the biscuit dough to the size of the serving vessel. You can lay the entire dough over the top or you can cut out individual biscuits to place on top of the pot pie. This decision is your preference. It will be delicious either way.
Beat and egg and brush it evenly over the top of the crust.
Cook the pot pie in the oven for 45 minutes to an hour or until it reaches an internal temperature of 165°F.
Remove and allow the pot pie to cool for 10 minutes before serving.
Summary
Recipe Name
Rustic Chicken Pot Pie
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
1 comment
October 20, 2020 9:51 am
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