Description
Hearty Michael Symon Chicken Pot Pie brings comfort straight from grandma’s kitchen to your dinner table. Creamy chicken nestled in flaky pastry creates a memorable meal that wraps warmth and flavor into one delicious experience you cannot resist.
Ingredients
Scale
Protein:
- 1 whole pulled Roasted Chicken
- 1 Egg
Vegetables and Seasonings:
- 1 diced Yellow Onion
- ½ cup diced Celery
- ½ cup peeled, diced Carrot
- 1 cup frozen Peas
- 2 tablespoons Thyme leaves
- Salt & Pepper
Liquid and Dairy:
- 3 cups Chicken Stock
- ¼ cup Heavy Cream (or use Half & Half)
- 1 tablespoon Milk
- 4 tablespoons Unsalted Butter
- 8 tablespoons cold, cubed Unsalted Butter
Dry Ingredients for Crust:
- 1 ½ cups Flour
- ¼ cup Flour
- 1 teaspoon Sugar
- ½ teaspoon Salt
- 3 ½ tablespoons Ice Water
Instructions
- Prepare the pastry dough by blending all-purpose flour (225 grams), granulated sugar (15 grams), and kosher salt (5 grams) in a food processor. Incorporate cold unsalted butter (170 grams), cubed into small pieces, and pulse until the mixture resembles coarse breadcrumbs with pea-sized butter fragments.
- Slowly drizzle ice-cold water (60-75 milliliters) into the flour mixture, processing until the dough just begins to come together. Divide the dough into two equal portions, wrap each tightly in plastic wrap, and refrigerate for approximately 60 minutes to allow the gluten to relax and butter to firm.
- For the savory filling, melt butter (45 grams) in a large skillet over medium heat. Sauté finely chopped onions (1 medium), diced carrots (2 small), and sliced celery (2 stalks) until softened and translucent, seasoning with salt and freshly ground black pepper.
- Add frozen green peas (120 grams), fresh thyme leaves (1 tablespoon), and all-purpose flour (30 grams) to the vegetable mixture. Stir continuously to coat and prevent burning.
- Gradually pour in chicken stock (240 milliliters) and heavy cream (120 milliliters), stirring constantly to create a smooth, creamy sauce. Incorporate cooked, shredded chicken (340 grams) and simmer until the mixture thickens.
- Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Roll out the chilled pastry dough on a lightly floured surface to approximately 3 millimeters thickness.
- Line individual ramekins or a large baking dish with pastry, trimming excess edges. Fill with the prepared chicken and vegetable mixture, leaving a small space at the top.
- Cover the filled ramekins with remaining pastry dough, creating a decorative top crust. Crimp edges to seal and create a decorative pattern.
- Whisk together one egg and 15 milliliters of milk to create an egg wash. Brush the pastry tops generously, then sprinkle with flaky sea salt and cracked black pepper.
- Bake at initial temperature for 15 minutes, then reduce heat to 190 degrees Celsius (375 degrees Fahrenheit) and continue baking for an additional 45-60 minutes until the crust turns golden brown and filling bubbles.
- Remove from oven and allow the pot pies to rest for 15-20 minutes, enabling the filling to set and cool slightly before serving.
Notes
- Butter’s Magic Touch transforms ordinary pastry into a crisp, melt-in-your-mouth experience by staying icy cold during mixing.
- Resting Time works wonders for dough structure, allowing gluten to relax and creating impossibly tender crust layers.
- Kitchen Timing matters more than you might expect, with each step carefully choreographed for maximum flavor and texture development.
- Mixing Method determines your pastry’s destiny, requiring gentle hands and minimal contact to preserve those delicate butter pockets.
- Temperature Control is the secret weapon for achieving that perfect golden-brown exterior and flaky interior every single time.
- Ingredient Quality speaks volumes in this recipe, where fresh, premium components elevate a simple pot pie to a culinary masterpiece.
- Improvisation Welcomes creativity, letting you swap vegetables or proteins while maintaining the dish’s comforting core essence.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 360 kcal
- Sugar: 1 g
- Sodium: 650 mg
- Fat: 23 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 75 mg