How to: Make your own – Shortcut Chicken Pot Pie

I’m in a chicken pot pie phase. If that can be a phase.

I hope it’s a phase everyone has to go through in life because, damn, it’s awesome.

I’ve been flirting with the idea of posting a chicken pot pie recipe for such a long time. It’s one of those recipes that when made from scratch, takes a whole lot of steps. And while totally worth it, it doesn’t really fit the How to Eat MO of simple, easy, fast.

Until now.

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My little cheater short cuts for this recipe are:

a. Use fully cooked, store bought rotisserie chicken.

b. Use store bought puff pastry

These two little pot pie hacks mean this fabulous homestyle classic can be in the oven in less than 30 minutes and on the table within an hour.

Giving you more time to read, relax, do some yoga or catch up on Netflix. Or if you’re me, (and let’s face it, probably you too), scoop dog poop, clean crusty food off the floor, fold laundry or scrub a toilet bowl. The glamour of it all!

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However, who needs glamour when you’ve got chicken pot pie? Not I.

This is a very basic pot pie recipe.  The flavour comes from the veggies and whatever broth you decide to use.  If you’ve got some homemade stock in the freezer, even better!

You can even make your own with the leftover rotisserie chicken carcass and freeze it for your next chicken pot pie.

Then you too, will officially be in your own chicken pot pie phase.

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Don’t be shy to switch up the suggested filling, either.  Parnsip, squash, turnip or sweet potato could easily replace (or complement) the carrots or potatoes and spinach or arugula (chopped up) could easily work instead of peas for some greenery.

You can even switch up the shortcut. Above, I’ve pictured another pot pie made in a store bought frozen pie crust.  They come in packs of two, so use one as a base and the other as a top. We’re basically pastry chefs now.

And pot pie connoisseurs.

Erin

Shortcut Chicken Pot Pie

Ingredients

  • 3 tablespoons canola oil
  • 2 tablespoons butter
  • 1 Small onion (chopped)
  • 2 Medium carrots (peeled and chopped)
  • 2 stalks celery (chopped)
  • 2 Small thin skinned white or red potatoes (chopped)
  • 1/3 cup all purpose flour
  • 3 cups chicken broth
  • 2-3 cups chopped rotisserie chicken (meat from 1/2 - 1 chicken)
  • 1 cup frozen peas
  • salt and pepper to taste
  • 1 sheet frozen puff pastry (thawed on the counter for about an hour or overnight in the fridge)
  • 1 egg plus 1 Tbsp water (beaten)

Directions

1. Preheat oven to 375F
In a large pot over medium heat, heat canola oil and butter. Add onions, carrots, celery and potatoes and cook until they are softened but still have 'bite', about 7-9 minutes.
2. Sprinkle flour over softened vegetables and stir, cooking for 1-2 minutes until flour is well absorbed. Slowly add chicken broth, while stirring and cook for 2-3 more minutes until sauce is thickened.
3. Remove from heat and add chopped chicken and peas, stirring until well combined. Transfer filling in a 2-2.5L baking dish. A 8"x11" lasagna type pan or an oval Corningware dish works well.
4. Sprinkle some flour over a clean dry surface and roll out the puff pastry into a rectangle that will slightly overlap the edges of your baking dish.
5. Dip your finger in some water and rub the rim of the baking dish to moisten. Top the baking dish with the rolled puff pastry pressing down along the entire rim to secure it. Cut a few holes for the steam to escape with the tip of a knife. Brush the surface of the puff pastry with egg wash.
6. Bake for 30-35 minutes until pastry has puffed (it will be more noticeable around the edges) and browned. Cool for 10-15 minutes before serving.

How to: Make Your Own – Roasted Vegetable and Hummus Galette

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This recipe came about as a result of my anxiety over a whole whack of veggies that were getting a little wilty in the fridge.

You know the ones.  They were supposed to be the stars of a beautiful, fresh, Instagram worthy salad last week. And then you worked late. And then you said “screw the salad”. And then you ordered curry chicken rotis.

Next you know, it’s a week later and they’re looking like sad, wrinkly old man veggies.

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Good thing I’m not ageist. Those sad, wrinkly old man veggies still have a lot of potential! Thanks to roasting.  The fountain of youth for vegetables.

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I’ve been meaning to try making a galette for eons. It’s basically a rustic open face tart.  You can use any old pastry recipe to make the crust, but another must-try on my long list of ‘things to make’ is pastry made with canola oil. My Canadian-produced, heart healthy oil sweetheart.  Here’s a little lesson in food science to explain how it works.

And work, it does!

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The most important step is freezing the canola so it acts like a fat that would normally be solid at room temperature (butter/ lard/ shortening).  The other important step is using a food processor to help bring together the dough quickly (before the canola melts).

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Be sure to have all of your ingredients ready to go and leave the canola in the freezer until the last minute.

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You’re looking for a crumbly texture.  This will mean you’ve achieved cutting the frozen canola into little tiny pieces, which will mean a nice flaky pastry.

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As for the roasted vegetables, use what ever you have on hand.  Somewhere in the 3-4 cup range (roasted) is what you’ll need.  I added frozen kale because I had small bit leftover in the freezer and I thought the tart needed something green. But you can leave it out, if you must. You crazy cat.

The layer of hummus makes it meal-worthy.  Do not leave it out m’k?

You know what would also be awesome, though? Cheese.

Obvs.

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Gorgeous, right?

Erin

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Roasted Vegetable and Hummus Galette

Serves 4-6
Prep time 40 minutes
Cook time 30 minutes
Total time 1 hours, 10 minutes
Website Canola Pastry courtesy of Canola Eat Well

Ingredients

  • 2 Medium yellow, red or orange bell peppers (seeded and chopped)
  • 227g crimini mushrooms (chopped)
  • 1 Small white or yellow onion (chopped)
  • 2 cups cherry or grape tomatoes
  • 1 tablespoon canola oil
  • ½ teaspoon salt
  • ⅛ teaspoon fresh ground pepper
  • ½ cup frozen chopped kale or spinach (thawed and squeezed of excess water)
  • ⅓ cup your favourite hummus

Canola Pastry

  • 2 ½ cups all purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ⅔ cup canola oil (frozen until solid - at least 2 hours or overnight)
  • 1 Large egg (lightly beaten)
  • 1 tablespoon white vinegar
  • ½ cup ice water

Note

This tart can be enjoyed with any type of pastry.  Puff pastry would be delicious and would cut down on prep time.  Simply thaw and blind bake for 10 minutes before topping with hummus and veggies.

Directions

1. Preheat oven to 400F. Toss peppers, mushrooms, tomatoes and onions with canola oil, salt and pepper. Transfer to a parchment lined baking sheet (or two) and spread out evenly in one sparse layer. Roast for 25 minutes, stirring halfway through, until browned.
2. Meanwhile, prepare the pastry. In a large food processor, add flour, salt and baking soda and pulse a few times until combined. Combine the egg, vinegar and ice water in a small measuring cup.
3. Working quickly, break canola oil up into a few pieces and add to flour mixture. Pulse a few times until it begins to break up further.
4. With the food processor running, pour egg/vinegar/water mixture through the chute. Turn it off as soon as everything is combined, about 10 seconds.
5. Transfer crumbly dough out onto a floured work surface. Bring dough together and form into a large ball (do not knead or overwork the dough, work quickly). Cut large ball in half and form two equal balls. Wrap with plastic wrap and refrigerate until ready to use (within 2 hours). If you don't use the second pie dough immediately, transfer to the freezer for up to 3 months. Allow to thaw in the fridge for an hour or two before rolling out.
6. Roll out one dough ball to a 12-14 inch diameter (it's okay if it's crumbly and rustic looking around edges). Carefully transfer to a parchment lined baking sheet (use a little water on your finger tips to patch up any crumbly bits that fall off in the transfer).
7. Spread hummus over crust leaving a 2" border around the edge. Cover with roasted vegetables, and crumble kale/spinach over top.
8. Working in a clockwise fashion, fold crust border over vegetables. Brush the crust with egg wash (optional: this makes it nice and shiny) and return to oven for 30 minutes or until golden brown. Drizzle with a little extra virgin olive or canola oil before serving warm or room temperature.