Family Sized Chicken Pot Pie

Submitted by Michael Scott

I have an enormous amount of trouble getting people to come to my parties. I can’t tell you how much leftover guacamole I’ve eaten. I don’t know why I keep making it in such large quantities. Recently, the same thing happened with my family sized chicken pot pie. I invited my family over for dinner in my new condo but they didn’t show. It seems my half sister is still angry that I lost her son in a forest 15 years ago. But I have come up with a way to make it up to her. I will hire him as the new office assistant! Here is how I chose to cope with the depressing family situation and the feeling of falling into an abyss.

• I brought the leftovers into the office, stored in the fridge.
• Heated in the microwave for lunch.

• Devoured in it’s entirety.
• Then I slipped into a food coma.

• No, I don’t know what the rest of the staff was up to.

FOR THE CRUST

• 3 c. all-purpose flour, plus more for surface
• 1 c. butter, cut into 1/2″ pieces
• 1 tsp. baking powder
• 1 tsp. kosher salt
• 1/2 c. ice water (or more, if needed)

FOR THE FILLING

• 4 boneless skinless chicken breasts (or 3 cups shredded cooked chicken)
• 1/2 c. butter, plus more for baking dish
• kosher salt
• Freshly ground black pepper
• 2 large carrots, peeled and diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 3/4 c. all-purpose flour
• 3 c. low-sodium chicken broth
• 1/4 c. heavy cream
• 1 c. frozen peas
• 2 tbsp. freshly chopped parsley
• 2 tsp. freshly chopped thyme leaves
• Egg wash
• Flaky sea salt

Instructions

• Make dough: Place flour and butter into freezer for 30 minutes before starting crust process. In a large food processor, pulse flour, baking powder, and salt until combined. Add butter and pulse until pea-sized and some slightly larger pieces form. With the machine running, add ice water into feed tube, 1 tablespoon at a time, until dough just come together and is moist but not wet and sticky (test by squeezing some with your fingers). 
• Turn dough onto a lightly floured surface, form into 2 balls, and flatten into 2 discs (making sure there are no/minimal cracks). Cover with plastic wrap and refrigerate for at least 30 minutes. 
• Cook chicken: Preheat oven to 400°. Grease a large baking dish with butter and grease one side of a large piece of parchment with butter. Season chicken all over with salt and pepper then place in baking dish. Place buttered side of parchment paper over chicken, so that chicken is completely covered. Bake until chicken is cooked through, 30 to 40 minutes. Let reset 10 minutes before cutting into cubes. 
• Meanwhile, start filling: In a large pot over medium heat, melt butter. Add onions and carrots and cook until vegetables are beginning to soften, about 10 minutes. Stir in garlic, then stir in flour and cook until the flour mixture is golden and beginning to bubble. Gradually whisk in chicken broth. Bring mixture to a boil and cook until thickened, about 5 minutes. Stir in heavy cream, cubed chicken, peas, parsley and thyme. Season mixture with salt and pepper. 
• Assemble pie: On a lightly floured surface, roll out one disc of dough into a large round about ¼” thick. Place in a shallow pie dish then add filling. Roll out second disc of dough into a large round about ¼” thick and place on top of filling. Trim and crimp edges, then use a paring knife to create slits on top. Brush with egg wash and sprinkle with flaky sea salt. 
• Reduce heat to 375° and bake pie until crust is golden, about 45 minutes. Let cool for at least 15 minutes before serving.