Chicken Pot Pie

Last night was Thursday Night Dinner, and it was at Donald and Don's house this week. I am up next week (unless something else is already scheduled...)
Don made YUMMY chicken pot pie, from a recent Bon Appetit Magazine.
I figure, since it isn't HIS recipe, I would share because I think I could eat this every night of thee week.

Chicken Pot Pie

Ingredients

CRUST

• 1 1/4 cups all purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
• 3 tablespoons (or more) ice water
• 1 egg yolk, whisked to blend with 1 tablespoon water (for glaze)

FILLING

• 7 tablespoons butter, room temperature, divided
• 5 tablespoons all purpose flour
• 2 tablespoons olive oil
• 8 oz assorted fresh wild mushrooms (such as crimini, oyster, and stemmed shiitake), sliced
• 1 cup chopped onion
• 1 cup 1/2-inch cubes celery
• 1 cup 1/2-inch cubes peeled carrots
• 1 1/2 tablespoons chopped fresh thyme
• 1 garlic clove, minced
• 1 cup dry white wine
• 2 1/2 cups (or more) low-salt chicken broth
• 5 cups coarsely chopped or torn roast chicken, skin and bones removed (from 1 large chicken)
• 1 1/2 cups frozen green peas
• 1/3 cup whipping cream
• 1/3 cup chopped fresh Italian parsley

Preparation

CRUST

• Blend flour and salt in processor. Add butter and blend, using on/off turns, until mixture resembles coarse meal. Add 3 tablespoons ice water; blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into rectangle. Wrap in plastic; chill at least 1 hour and up to 1 day.
• Preheat oven to 425°F. Line baking sheet with parchment. Roll out crust on floured surface to 12x8-inch rectangle. Cut into 8 equal rectangles. Transfer to prepared sheet, spacing apart. Pierce crusts with fork, then brush with egg glaze. Bake until light golden, about 15 minutes. Carefully run long sharp knife under crusts. Cool on sheet. DO AHEAD Can be made 8 hours ahead. Let stand uncovered at room temperature.

FILLING

• Mix 5 tablespoons butter and flour in small bowl until smooth. Melt 2 tablespoons butter with oil in large wide pot over medium-high heat. Add mushrooms, onion, celery, and carrots; sauté until vegetables start to soften and brown, about 10 minutes. Add thyme and garlic; stir 3 minutes. Add wine; boil until almost evaporated, about 3 minutes. Add 2 1/2 cups chicken broth; bring to simmer. Add butter-flour mixture, 1 tablespoon at a time; whisk until incorporated and mixture boils. Reduce heat; simmer until sauce thickens, stirring often, about 5 minutes. Stir in chicken, peas, cream, and parsley; bring to simmer. Season with salt and pepper. DO AHEAD Can be made 8 hours ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing, adding broth by 1/4 cupfuls if mixture is very thick.
• Preheat oven to 425°F. Transfer filling to 13x9x2-inch baking dish. Carefully place crusts atop filling. Bake until heated through, about 20 minutes. Let rest 5 minutes.

Don made it a little special by making AWESOME mashed potatoes (I won't tell his secret ingredient!!) and putting them on the plate before the fillling and topping with the crust. This helped the filling stay in place. He also served with steamed broccoli (I really need a steamer). Chardonney went perfect with it as well.

Yum!

Now that Lee is back from NY, I will commence cooking next week and do my best to post each night.