Best Chicken Pot Pie Ever!

Sous Vide Details: Cook Chicken at 145F for 1-2 hours

Ingredients, Serves 8:

• 2 Skinless, boneless chicken breasts
• 2 Skinless, boneless chicken thighs
• 8 Sprigs of thyme
• 8 Sprigs of rosemary
• 8 Sprigs of sage
• Crust:
• 3 C Flour
• 1 t Salt
• 1 t Baking Powder
• 1 C Unsalted butter (2 sticks) cut into cubes
• 1/4 C Vegetable shortening
• Filling:
• 1 1/2 C Your favorite mushrooms (chanterelle, oyster, shitake)
• 1 C Peeled sliced carrots (you can use baby carrots)
• 1 C Peas (Frozen or fresh)
• 1 C Red pearl onions
• 1 C Chopped celery
• 1/2 C Unsalted butter (1 stick)
• 3/4 C Flour
• 16 Oz Chicken Stock
• 6 Fresh sage leaves
• 4 Sprigs of Thyme
• 2 Sprigs of Rosemary
• 1 C Sliced fingerling potatoes
• 1 Egg beaten
• Salt and pepper to taste

I don't normally love chicken pot pie, but this recipe is incredible!  Pre-heat the water bath to 145F.  Season the chicken on both sides with salt and pepper.  Place the breasts in one bag and the thighs in another.  Add the sprigs of thyme, rosemary and sage evenly to both bags.  Seal and drop in water bath.  Cooked for 1-2 hours.

Now for the crust.  Mix the flour, salt and baking powder in a food processor with a dough blade.  Add the cubes of butter and shortening and process until the mixture is coarsely mixed.  With the machine running, add 1/2 C ice cold water and continue mixing until a dough is formed.  Knead into a ball and flatten into a disk.  Wrap in saran wrap and refrigerate for at least 30 minutes.

To make the filling, fill a large saucepan about half way with salted water.  Bring to a boil and add carrots.  Boil for 2 minutes.  Using a large ladle strainer or slotted spoon, remove the carrots from the saucepan into a bowl.  Add peas and boil for 1 minute.  Remove and add to the bowl with carrots.  Add celery to saucepan and boil for 1 minute.  Remove to the bowl with the other vegetables.  Add pearl onions to the saucepan and boil for 2 minutes. Remove onions to chopping board.  Cut the bottoms off and slide the insides of the onion out and add to the bowl with all the other vegetables.  

In another large saucepan (with high sides), melt the butter over medium heat.  Whisk in the flour and cook for 7 minutes, whisking constantly.  Add the herbs, chicken broth and 1/2 C of the mushrooms.  Simmer for 20 minutes, stirring regularly.  Using a large strainer, strain the mixture and discard the solids.  Return liquid to saucepan and add all vegetables: carrots, celery, onions, peas, potatoes and the rest of the mushrooms.  Simmer until chicken is ready.

When the chicken is ready, remove from water bath and bag and shred and add to filling mixture.  Salt and pepper to taste.  Keep on low simmer. 

Pre-heat oven to 400F.  Take the dough out of the refrigerator and knead into a malleable ball.  Sprinkle liberal amount of flour on a clean counter top.  Roll the dough out until it is 1/4" thick and can cover a 11" x 8" x 2" baking pan (pyrex).

Using a slotted spoon, fill an 11" x 8" x 2" baking dish with the filling.  Place the dough topping over the filling and trim 1/2" larger than the dish edge.  Fold under and crimp onto the edge of the dish.  Slice a 1" slot into the crust in the middle of the dish for venting.  Brush the crust with the beaten egg mixture and lightly  salt and pepper.  Place the baking dish on a baking sheet (to catch any overflow) and place in middle of oven and bake for 45 minutes or until crust is a golden brown.  Remove and let cool.  Then dig into the best chicken pot pie around!

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