Cooler weather calls for comfort food, and what better late fall/early winter comfort food is there than chicken pot pie? We fancied up the traditional recipe with wine and bacon for a new family favorite that is perfect to warm up a chilly evening.
Yield: 6 to 8 servings
Ingredients
- 2 slices thick-cut bacon
- 1 pound boneless, skinless chicken thighs or breasts, cut into 3/4-inch cubes
- 1 medium onion, diced (1 cup)
- 1/2 cup thinly sliced celery (1/8-inch thick)
- 2 garlic cloves, minced (1 tablespoon)
- 1/2 cup dry white wine, such as pinot grigio
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 2 large carrots, sliced 1/4-inch thick
- 2 medium russet potatoes, peeled and cut into 1/2-inch cubes (2 cups)
- 2½ cups chicken stock
- salt and pepper to taste
- 1/2 cup frozen peas
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 pie-crust pastries (homemade or store-bought)
- egg wash (1 egg whisked with 1 tablespoon water)
Preparation
Preheat the oven to 375 degrees F. In a large skillet, fry the bacon until crispy. Transfer the bacon to a paper towel, and pour out all but 1 tablespoon grease.
Add the chicken, and brown on all sides. Add the onions, celery and garlic. Sauté until browned. Add the wine, and scrape up the browned bits from the bottom of the pan. Cook until the wine is reduced by half.
Add bay leaf, thyme, carrots, potato, chicken stock, salt and pepper. Bring to a boil, lower the heat, cover, and simmer for 15 minutes until veggies are just tender.
Add the reserved bacon and peas. Bring back to a boil, and stir in the cornstarch mixture. Cook for two minutes until thickened. Spread onto a sheet pan to cool.
Roll out half of the pastry to fit into a deep-dish, 10-inch pie plate, and roll out the other half to fit on top. Scrape the chicken filling into the shell, and top with the other half of the pastry. Fold and crimp the edges together, and brush the top with half of the egg wash. Decorate with scrap pastry, if desired. Brush with the remaining egg wash. Cut vents in the top crust with a knife or cookie cutter.
Bake for one hour or until the crust appears golden and the filling bubbles out of the vents. Let rest for 20 minutes before serving.
This article originally ran in Hobby Farm Home Presents Pot Pies (2013).
