Nothing inspires comfort food like a Sunday night with football and cool weather. This week Tim requested some Chicken Pot Pie because it is his favorite, and I was happy to oblige. This recipe is my mom’s standard, but is originally from Bon Appetit or the New York Times (who knows which). It is my absolute favorite because it is full of the good stuff and not too saucy. The filo dough is a great topping because it isn’t too heavy and can get a bit deliciously crispy.
Happy Sunday and Go Pack Go!
Chicken Pot Pie
For the filling:
3 cups chicken stock
1 carrot, cut crosswise into 1/4 inch pieces
3/4 lb red potatoes, quartered and cut into 1/2 inch pieces
2 stalks of celery, cut crosswise into 1/2 inch pieces
2 1/2 cups cooked chicken (the meat from a 3 pound chicken )
1 onion, chopped
1/2 stick unsalted butter
4 tablespoons flour
1/4 teaspoon dried thyme
1/4 teaspoon nutmeg
1/2 cup minced parsley
For the chicken:
Put the whole chicken into a stock pot and cover with one inch of water. Bring the water to a boil and then turn down to a simmer for 45 min. Remove the chicken and cool for a bit so that it is easier to shred. Save the poaching liquid and use as stock if you want. I don’t measure the chicken, just use all of the meat.
For the filling:
In a sauce pan bring the stock to a boil, add carrots, potatoes and the celery, and simmer for 10 minutes or until tender. Transfer the vegetables with a slotted spoon to a large bowl with the chicken . Reserve the broth. In a heavy sauce pan cook the onion in the butternut ill softened, add the flour and cook the roux for 3 minutes. Add 2 cups of the reserved stock in a steady stream, whisking. Add the thyme and simmer the sauce, stirring, for 5 minutes. Stir in the nutmeg and parsley and salt and pepper to taste, pour the sauce over the vegetables and chicken and combine. Generously salt and pepper.
Transfer to cooking dish. Top with multiple layers of FILO dough with melted butter between the layers for the crust.
Bake in 450 degree over for about 20-30 minutes. Check to make sure the inside is bubbling.