Thursday, February 13, 2014

Hoover's Chicken in Every Pot Pie, A Favorite Winter Comfort Food Taken to New Heights

President Herbert Hoover promised back in the 1930's while on the campaign trail that he would put a "chicken in every pot". Well that promise didn't come through, but this recipe for chicken pot pie really does. I mean, who doesn't love a pot pie. All hot and crusty and bubbling with goodness. And since Mother Nature has seen fit to really give us a real winter this year I thought it would be a good thing to actually revisit my pot pie recipe and whip it up for a little winter dinner last night.

I was pressed for time and wanted to be able to enjoy myself during the get together and thought well just make something you can throw in the oven and forget about. So while shopping at Trader Joes on a Saturday ( which I never do because the line literally wraps around the entire store ), I thought pot pie is easy ( I think? ). So I ran around the store grabbed what I needed and got in that line. It wasn't that bad actually. In fact it was quite a quick trip to the cash register. In the meantime I looked around at other people's baskets. I always find it interesting to see what other people are buying and eating.

So what makes Pot Pie so popular with us in the US. nowadays? It's simple uncomplicated food which somehow connects us to our roots. It evokes thoughts of a simpler time perhaps and makes us relax in a world that is far too modern sometimes. I think it is also an easy food. One not associated with trying too hard. Yet even the humble pot pie can be elevated and enhanced and I set out to do just that.

I didn't really do much just added a few things like bacon fat and herbed cheese to the sauce to enhance the flavor. I added some chicken bullion to the chicken broth which I got from my onion soup recipe to ramp up the flavor.  I also chose to add the wine at the end and let it cook out in the oven. That touch changed dramatically the overall flavor and really made it better than my usual. But all in all it's Chicken Pot Pie and it's just a good recie to try if you want to make it. So enjoy and give it a try Ya'll

Forrest's Best Ever Chicken Pot Pie

What you will need:

2 pre-made pie crusts defrosted and rolled out using a small plate measure 4 circles and cut out and reserve in the fridge.

Then you will need 3 to 4 cups of cooked cubed chicken or shredded Rotisserie Chicken
1 1/2 cups chopped onions
1 1/2 cups cubed carrots
1 1/2 cups chopped celery
10 oz sliced mushrooms
3 tablespoons butter
1 tablespoon bacon fat ( optional if you don't have use another tablespoon of butter)
1/2 cup flour plus 3 tablespoons
1 1/2 tablespoons chopped fresh or dried parsley
1 tablespoon fresh thyme leaves
4 cups warm chicken broth
2 chicken bullion cubes
1 package Boursin Herbed Cheese
1 teaspoon dried thyme
1/2 cup white wine ( not Chardonnay)
Maldon sea salt
1 egg yolk mixed with a little water to make an egg wash


Preheat oven to 425

In a large pot melt the butter
Add the veggies except mushrooms and saute till just soft
Season with S&P ad fresh and dried thyme
Add the 3 tablespoons of butter and stir cooking about 3 mins
Combine the bullion with the broth keep warm
Add half the bullion stock mixture to a bowl and slowly whisk in the flour to make a "slurry"
Add the other stock to the pot with the veggies bring to a high simmer and the flour and veggie mixture
Slowly add the slurry mixture with a whisk stirring to combine and bring to boil then reduce heat and stir till it thickens up stir to avoid clumps.
If too thick add a little water
Add the Boursin and melt in till combined
Add the wine
Add the Mushrooms
Add the Chicken
Hold warm

In 4 individual baking dishes divide the filling to the top of each dish
Top with the crust and crimp the edges
Sprinkle with salt and pepper and press in with your fingers.
Brush with the egg wash
Make a small slit in the top

Place on a baking tray cover with foil to protect from spillage
Bake for 25 mins or until the crust is golden brown and done
Let sit for 5 mins then serve

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