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It was a dark and stormy night… Well, not here in California. In fact, based on this weather it’s hard to believe we’re in January. So, our version of a rain dance is winter comfort food. Not just any comfort food, but warm, inviting, homemade chicken pot pie. The best way to use leftovers from a rotisserie chicken with roasted potatoes and carrots is chicken pot pie. Make a pie crust, create a gravy base, throw in some green beans, onions and your leftover potatoes, carrots and chicken and there you go. Bon Appétit!

Casci DesignWorks Chicken Pot Pie

  • 2 whole chicken breasts, cooked and cubed
  • 2 TBL olive oil
  • Kosher salt
  • Fresh ground pepper
  • 4 cups chicken stock
  • 1 stick unsalted butter
  • 1 chopped large yellow onion
  • 3/4 cup flour
  • 1/4 cup half & half
  • 2 cups roasted, chopped potatoes, carrots, & onions
  • 2 cups french green beans (frozen from Trader Joe’s)
  • 1/2 cup finely chopped parsley

 

For the Crust:

  • 2.5 Cups flour
  • 2 sticks unsalted butter
  • 1 tsp salt
  • 1 tsp sugar
  • 1/4 – 1/2 cup ice water

Warm the chicken stock in a saucepan.

In a large pot, melt the butter and sauté the onions (med-low heat) until they are translucent. Add the flour and cook over low heat, stirring constantly for 2 minutes. Add the warm chicken stock and stir until thick. Add 1-2 tsp salt, 1/2 tsp pepper, and half & half. Add the cubed chicken, veggies & parsley. Mix well and keep slightly warm.

To make the pastry, add the flour, salt and sugar to the bowl of a food processor and mix. Cut the butter into small cubes and add to food processor and run until mixture resembles coarse cornmeal. Slowly add the ice water and process until dough comes together. You may not need the entire 1/2 cup water. Chill the dough (wrapped in plastic) for at least 30 minutes.

Preheat the oven to 375 degrees F.

Divide the filling among several ovenproof bowls. Egg-wash the tip edges of each bowl. Roll out the dough and cut to fit the bowls, pinching the edges and cutting vent slits. Brush the tops with an egg wash, sprinkle with kosher salt and cracked pepper. Place on a baking sheet and bake for 60 minutes, or until filling is bubbling hot and pastry is golden brown.

Enjoy and pray for rain. . .