Wednesday, March 16, 2011

St. Patrick’s Day Chicken Pot Pie

In preparation for the one day when everyone gets to becomes Irish, I cooked a meal true to my inner brogue-talking, green-wearing, Irish self.

I’m really not Irish at all. I don’t know what a shillelagh is and the “o” in my name comes at the end, not the beginning. What I do know, is that Ireland is a beautiful country with a fun, spirited holiday called St. Patrick’s Day that typically gives people in America an excuse to drink lots of beer and get wasted.

From a culinary standpoint, I can appreciate the hearty, homey and cozy foods that come from Ireland and the northern European area. To me, nothing fits the above description quite as well as pot pie. Creamy, flavorful chicken pot pie, bubbling beneath perfectly browned pastry, hugs you from the inside out. It won’t be too much longer before it will be too warm to enjoy foods like this, so there is no better time to really appreciate it.

Maybe there was four leaf clover stuck under my shoe or a leprechaun in my pocket; perhaps there was even a rainbow leading to my stove top, because my pot pies might as well have been pots of pure gold. They were…magically delicious! Was that enough clichés for you?

Man, I like being Irish. This is so easy to make, and you probably have most of the ingredients right in your refrigerator. So go get to making some pot pie, grab a green beer, summon your inner Irish self, and have a Happy St. Patty’s Day!

P.S. If you haven't  yet, please visit Kelly Ripa's Tea Party for a Cause at Kelly Confidential by Electrolux. Simply pick a tea party dress and Electrolux will donate $1 to the Ovarian Cancer Research Fund. While your there, I would love for you to check out some of my featured tea party recipes under, "Host Your Own Tea Party."  :-)

Chicken Pot Pie
Yield: 8-10 servings

- 2 tablespoons olive oil
- 2 pounds boneless chicken (breasts/thighs), cut into small cubes
- 2 tablespoons whole, unsalted butter
- ½ cup onion, small dice
- ½ cup celery, small dice
- ½ cup carrots, small dice
- 1 leek, thinly sliced
- 4 ounces flour (weighed)
- 4 ounces whole, unsalted butter (weighed)
- 1 cup white wine
- 2 box/3 quarts chicken stock, warm
- ½ fresh or frozen peas
- 2 tablespoons fresh sage, chopped
- Salt and pepper to taste
- 2 tubes, premade dough sheets ( I used Pillsbury Crescent Seamless Dough Sheets)
- 1 egg, whisked to egg wash the dough
• Preheat oven to 375 degrees Fahrenheit.
• In a large, deep pot, heat olive oil and add chicken until it is almost fully cooked. Remove the chicken and reserve.
• Heat 2 tablespoons of butter. Add onion, celery, carrot, and leeks and sweat. Add flour and 4 ounces of butter; mix continuously to create a roux. Once the mixture looks like wet sand, stir in white wine and then all of the chicken stock. Return chicken to the pot.
• Bring to a boil, stirring frequently throughout as not to let the flour burn at the bottom. Reduce to a simmer and cook until nicely thickened, about 30 minutes. Continue to stir occasionally. In the last few minutes, add peas, sage, and salt and pepper to taste.
• While waiting for the soup mixture to cook, roll out the dough and cut into circles large enough to cover the crock or bowl you will be serving the pot pie in.
• When ready, ladle into crocks or bowls and cover with dough; pinch the sides of the dough to secure. Line up on sheet tray. Brush egg wash over dough for a shiny presentation. Cook in a 375 degree oven for about 15 minutes until the dough is puffed and browned.


Angie's Recipes said...

Love your chicken pot pie! Decorative four leaf clover atop looks very pretty.

Rosemary said...

Don't have to be Irish to love this! And I do. Love your little shamrock, too. Comfort food at its finest.

ravienomnoms said...

That looks so delicious and comforting!

Evan @swEEts said...

I'm not a bit Irish either, but that doesn't mean I don't celebrate like I am :) This pot pie sounds fabulous!

Claudia said...

I love being Irish for a day - and comfort food still works on March 17. I have always adored chicken pot pie and would happily have yours for our St. Patrick's Day dinner.

Roxan said...

I absolutely love chicken pie - especially when it has tons of crust. Sadly, my husband doesn't really care for it so I haven't made it since long before I met him. This looks lovely though, and I think the shamrock you added to the crust is super cute.

Tanantha @ I Just Love My Apron said...

St. Patrick’s Day that typically gives people in America an excuse to drink lots of beer and get wasted.- Love it! haha

I don't celebrate St. Patrick's Day. Although I have an Irish friend who doesn't care about drinking but flipping pancakes on this day. He said it's a tradition.

I like chicken pot pie! It's comforting and the rick creamy sauce is hard to bare.

Karen said...

The ultimate comfort food! And I LOVE that you used premade crust. That is what usually stops me from making pot aversion to pastry!

Victoria said...

Looks like a fantastic meal! I love chicken pot pies (and pot pies of all kinds). Your filling looks not too different from my own, but I usually use homemade pie dough for the top (always seem to have some lying around in the freezer, haha)

Chef Dennis said...

I love chicken pot pies, there is just something so comforting about them, that wonderful buttery crust and that delicious mix of vegetables and chicken in a creamy sauce...sigh
now I want one for breakfast!

Amy said...

What adorable pot pies! What a wonderful dish to celebrate St. Patty's Day! I love the clover on top!


I can't think of anything more comforting than chicken pot pie. Top the cute top!

Victor said...

What a nicely made chicken pot pie. Sure love a try of it.

Mother Rimmy said...

If this isn't the perfect chicken pot pie, I don't know what is. Lovely!