When summer slips into fall and heartier dishes make their way to the menu, I always kick off the season change with a chicken pot pie. I grew up on them and loved the ones served at Horsefeathers in North Conway, New Hampshire where we lived for many of ski seasons. After a full day of skiing in the bitter New Hampshire hunger was high and the body temperature low. When they would bring out a steaming pot pie you would warm up just by it’s sight.
I have tinkered with many variations and have come down to a curried, spicy and peppery version that blends all of the flavors and creates a robust dish that everyone comes back for more.
Ingredients
- 3 whole skinless chicken breasts, that have been seasoned with kosher salt and put in the refrigerator for at least 3 hours and up to 6, you want about 6 cups of chicken meat when cooked and chopped
- Olive oil
- 6 to 7cups of chicken stock, depending on the consistency you want
- 3 chicken bouillon cubes
- 12 tablespoons of butter
- 3 cups of yellow onions, rough chop
- 1 cup of shallots, rough chop
- 1 tablespoon of curry powder
- 1/2 to 1 teaspoon of red pepper flakes
- 1 cup of flour
- 1/2 cup of heavy cream
- 1 10 oz package of frozen and chopped carrots
- 1 10 oz package of frozen peas
- 1 10 oz package of frozen yellow corn
- 1/2 pound of button mushrooms, sautéed in olive oil and seasoned with kosher salt over medium high heat for 4-5 minutes
- 3 cups of frozen pearl onions
- 1/2 cup freshly chopped thyme leaves, separated
- 1/2 cup chopped chives, separated
- Cheesy Herbed Biscuits
Making It
- Turn oven to 375 degrees and sprinkle the chicken with olive oil and freshly ground pepper, roast for 30 minutes. Let the chicken cool and chop into 1-inch chunks, you want 6 cups for the pot pie, if you have extra make chicken salad as leftovers
- Heat the chicken stock in a saucepan and add the bouillons until dissolved
- Take the dutch oven and over a medium flame, melt the butter and quickly add the onions after the butter is melted. Add red pepper flakes, curry powder and half of the thyme and sauté the onions for 15 minutes or until they are translucent
- Turn the flame down to medium-low heat and add flour. Stir in with a wooden spoon and do so constantly for two minutes
- Add the heated chicken stock and stir for another minute. It should become a thick consistency
- Add 2 teaspoons of salt, 1/2 teaspoon of freshly cracked pepper, half of the chopped chives and heavy cream
- Add the chicken, mushrooms, carrots, peas, onions and mix well and place in a baking dish that will leave a half an inch (it will bubble over otherwise)
- Make the biscuits as instructed but cook at 375 for ten minutes and set aside
- Put the baking dish in the oven for 15 minutes then place the partially cooked biscuits on the top and put back in oven for 25 more minutes
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