My older brother called me the other day, and after I told him I was making a chicken pot pie, the immediate response was a rant: “You’d better be doing a crust on the bottom too! I hate it when it’s only on the top. I mean, my favorite part is eating all the filling, then you get to the bottom crust which has soaked up all of the delicious flavors of the chickeny goodness.” You know, he makes a good point, doesn’t he? The crust on the bottom is a treat, and soaks up all the flavor of the filling. I made a lattice top for this particular batch, but I like to do the traditional completely covered top as well, so do whichever one you’re feeling. Here’s how to do it:
Yield: 6 individual ramekin portions or 1 big 8-inch souffle dish. Serves 6.
1 tbsp extra virgin olive oil
2 cups chopped yellow onion
1 cup chopped carrot
1 cup chopped celery
1 cup chopped potato
3 sage leaves
5 sprigs thyme
1 rosemary stem
1 cup frozen peas, thawed
1.5 lbs boneless skinless chicken breast, cooked and diced
1 quart chicken stock (not broth)
6 tbsp unsalted butter
1/2 cup flour
salt and pepper
1/4 cup heavy cream
2 prepared pie crusts
Heat up the olive oil over medium heat in a large pot. Add the chopped onion, carrot, celery, potato, sage, thyme, and rosemary. Saute until soft, about 30 minutes.
Add the peas and diced chicken to the pot.
Heat up the chicken stock in a saucepan until it’s at a slight boil. Keep it warm with a lid.
Add the butter to the softened vegetables, and let it melt completely. Add the flour and stir to distribute, then add the hot chicken stock while whisking. Bring the mixture up to a simmer, and let it bubble for a minute or two until it has thickened. Season with salt and pepper, and add the heavy cream.
Lay the bottom pie crust into your baking dish, and spoon all of the chicken vegetable mixture into your crust. If you fully cover the top, cut a few slits in the dough so the steam can escape. Otherwise, cut the dough into strips and weave them into a lattice:
Bake the smaller ramekins for 45 minutes, and if you’re doing the full pot pie, you may need to bake for an hour. Whenever the pie crust is golden brown, it’s ready. Enjoy!