Chicken Pot Pie with Rosemary

A few nites ago I baked a chicken for dinner.  I had put some potatoes in with the chicken.  Today I saw the left overs in the fridge.... and I though chicken pot pie.  I began by taking the chicken and deboning it.  I cut/pulled/yanked all the meat off the carcass.  There were even 2 full potatoes with skin on so I used them as well.  I cubed the cooked potatoes.  Then I took two carrots, I peeled them, and coined them thinly.  I was going to add a 1/4 cup of frozen peas at the last minute....but I got side tracked putting clean linens on the beds and did not remember them until after I had the top crust on.....so tonite this chicken pot pie has no peas in it!  I put aside the chicken, potatoes, and carrots.  I then diced one A onion and cooked it with 6 tbsp of butter until it was soft.  I then added 1/3 cup flour to the onions along with 1/2 tsp salt, 2 cups chicken broth, and 1/2 cup milk.  I boiled this until it became thick.  No need to boil the flour taste out because you will cook it in the oven for about 30-40 minutes. 

Onto the crust...  This seems to be intimidating to people and often they will purchase premade crusts....and really that just fine.  But making the crust will be so gratifying!!!  I have simplified the crust.  For every stick of butter you use...use one cup of flour.  Its really that easy.  I used 2 sticks of salted butter (ALWAYS salted butter) and 2 cups of flour with a pinch of salt.  Cut the butter into chunks ahead of time.  Its much easier to work into the flour if you cube it first.  At this time add dried rosemary.  Take a palmful and toss it into the flour and butter.  Using a pastry cutter cut the cold butter into flour until you have pea sized flour pieces.  You will add cold water sparingly.  Whatever sandy flour pieces the butter doesn't grab the water will grab.  But only a very small amount of water is to be used.  

flour, butter, salt, rosemary

Once the sandy part of the flour is gone grab the mixture with your hands.  It will stick together.  At this point cut the dough in half and pat into two flat disks.  Wrap each one in saran wrap and place both in fridge for 30 minutes.

the dough just coming together

pat dough into disks, wrap in saran, chill 30 minutes

 After the dough has chilled for 30 minutes roll each one out.  Place the bottom one into the casserole.  Add your potato, chicken, and carrots and then pour your gravy mixture over this.  Roll out the top crust and place it on top.  Pinch the edges all the way around.  This should look rustic...not perfect.  Cut a few slits in the top of the crust to let steam escape.  

bottom crust, filling, gravy, top crust

 Bake in preheated 425 degree oven for 45 minutes et voila!  Perfect chicken pot pie with rosemary crust.

out of the oven

Bon Appetite!