Meals like pot pies are classics for a good reason which makes them the foundation for endless inspiration. When you chose to ‘reinvent’ classic dishes, you must keep some of the elements that make the dish familiar and at the same time, you want to make the dish better, not just new. Taking a new approach to an ‘old school’ dish gives a chance to appreciate what was great about the original but making it new again.
Pot pie is a comfort food favorite which I have posted on this blog in many renditions over the years. Along with chicken I have featured seafood, beef as well as some pork & oyster pot pies.
Chicken is arguably one of the most favored proteins to put on the dinner table. Its valued for its nutrition, accessibility, low cost and most importantly its extreme versatility. Poultry serves as a blank slate and flavor absorbing foundation for every type of cuisine imaginable.
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- 3 Tbsp sour cream
- 1/3 cup ice water
- 1 1/3 cup flour
- 1/4 cup cornmeal
- 1 tsp sugar
- 1/2 tsp salt
- 90 grams OR 7 Tbsp cold butter
- 250 grams roasted chicken breast OR thigh meat, coarsley chopped
- 100 grams OR 3 slices bacon, diced
- 1/2 leek, white & green parts, finely diced
- 2 tsp garlic, minced
- 250 grams mushrooms, sliced
- 2 Tbsp butter,
- 1/3 cup flour
- 1 cup chicken broth
- 1 3/4 cup milk
- 1 Tbsp EACH veg oil + butter
- 1 1/2 tsp sea salt
- 1/2 tsp pepper
- 1 Tbsp fresh thyme OR 1 tsp dried thyme
- 1 tsp summer savory
- 120 gram box 'Stovetop Chicken Stuffing' mix
- 1 egg plus 1 Tbsp water, beaten for egg wash
Ingredients
Sour Cream Cornmeal Pastry
Chicken Filling
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- In a small bowl, combine sour cream & ice water; set aside. In a large bowl, whisk together flour, cornmeal, sugar & salt. Using a pastry blender or finger tips, cut in butter until mixture resembles both coarse crumbs & small peas. Sprinkle the cold sour cream mixture over dough, 1 Tbsp at a time, tossing with a fork to evenly distribute it.
- After you have added all the sour cream mixture, dough should be moist enough to stick together when pressed; if not add additional cold water, 1 tsp at a time. DO NOT overwork dough. Press dough into 2 disks & wrap in plastic wrap. Refrigerate for at least 2 hours.
- Dice previously roast or pan fried chicken; set aside. In a saucepan, melt oil & butter & add leek, mushrooms & garlic. Cook until fragrant & the leek has softened. Toss in the bacon & continue to cook for about 2-3 minutes; stirring to combine. Add diced roast chicken.
- Sprinkle with the flour & seasonings; stir to combine. Add the stock & milk. Cook to reduce the sauce as well as it thickening it. Remove from heat & transfer to a bowl to cool then refrigerate for 20 minutes. Prepare Stove Top stuffing as directed on package.
- Preheat oven to 400 F. Prepare the egg wash in a small dish.
- Remove pastry disks & filling from refrigerator. Allow pastry to sit for a few minutes to become workable. Roll out first disk to about 10 1/2-inches in diameter. Line a 9 1/2-inch pie dish with it. Fill case with chicken filling. Fold top inch of pastry over filling in a cupping fashion. Using about 2/3 of remaining pastry, roll it into a 9-inch diameter & place on top of filled pie.
- Divide remaining dough into 8 strips. Place over covered pie resembling spokes of a wheel. On alternate wedges place chicken stuffing. Use egg wash on remaining four sections & on top of the narrow pastry strips.
- Bake for 40 minutes or until golden & cooked through. If the top is browning too quickly, loosely cover with a layer of foil until done. Remove from oven & allow to cool somewhat before serving.