Chicken Pot Pie With Black Pepper Crust

There’s nothing better than a pot pie in the winter! It’s the perfect comfort food during these cold days. Also a great way to use up any root vegetables you have. I cooked this dish with my two friends, which helped expedite all the chopping. We decided to jazz up the dish by adding a good amount of black pepper to the crust, and tossing in some of our favorite spices to the filling. There’s no better way to enjoy a meal then with the ones you love!

Ingredients:
Olive oil
3 medium chicken breasts, chopped
2 large garlic cloves,
1/2 large yellow onion, diced
1 cup celery, diced
2 large parsnips, diced
3-4 medium carrots, diced
5-6 fingerling potatoes (or two regular potatoes) diced
Small handful fresh parsley, chopped
1/2 cup frozen peas
1/4 cup all-purpose flour (plus more as needed)
3 cups chicken stock (or broth)
1/4 teaspoon red pepper flakes
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon crushed pink pepper corns
1/4 cup Half & Half, or cream
Salt and pepper, to taste

Black Pepper Dough:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 crushed black pepper
1/2 cup butter, chilled and cubed
1/4 cup chilled ice water

Start by making the dough. In a large bowl mix the flour, salt, and fresh crushed pepper. Cut in the cold butter with a pasty cutter, or by using your hands (roll the butter and flour between your fingers until pea sized.) Add the old water one teaspoon at a time until incorporated. Pour out onto a floured surface and form into a ball. Wrap with plastic wrap and place in the fridge for at least 30 minutes.

Saute the chicken and set aside until you’re ready to add it to the vegetables. Make sure not to overcook it as it will continue to cook in the oven. Add some olive oil to a large pot and toss in the onion and garlic, cooking for 1-2 minutes. Add the carrot, parsnips, celery, and potato. Cook for about 10 minutes or until everything has softened a bit.  Add the red pepper flakes, tumeric, cumin, cayenne, parsley, and crushed pink pepper corns. Cook for another 5 minutes, then add the flour and cook for an additional 1-2 minutes. Next add the chicken stock, half & half, chicken, and frozen peas. Cook for an additional 5 minutes or until it begins to thicken. Take off the heat and let cool for at least 10 minutes. It will continue to thicken at this point.

On a floured surface, roll out the dough large enough to cover the bottom of the baking dish, with enough hung over the sides to cover the top of the pie. Place the dough in the baking dish and poke a few holes in the bottom with a fork. Pour in the filling, then fold the dough over the top. Slice a small hole in the top, then cook in the oven for 45 minutes, or until the top is golden brown. Let cool for 10 minutes before serving!

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