Chicken Pot Pie
ID: 96eaca28...
A comforting, hearty chicken pot pie made with a rich white wine and milk gravy, loaded with leftover roast chicken, carrots, vibrant purple cauliflower, and peas, all topped with a beautifully flaky, wine-infused pastry crust.
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🍳 Cooking Flow
Make the flaky pastry dough using flour, cold butter, and white wine, then wrap and chill it. → Prepare a rich white wine and milk gravy, then simmer chopped carrots, cauliflower, and chicken in it. → Season the filling slightly too salty, stir in frozen peas at the last minute, and transfer to a baking dish. → Roll out the chilled pastry dough, drape it over the pie, seal the edges, and brush with egg wash. → Bake at 400°F (200°C) for 20 minutes, then let it rest for 10 minutes before slicing.
Cooking Steps
Brief Cooking Order
Make the flaky pastry dough using flour, cold butter, and white wine, then wrap and chill it. → Prepare a rich white wine and milk gravy, then simmer chopped carrots, cauliflower, and chicken in it. → Season the filling slightly too salty, stir in frozen peas at the last minute, and transfer to a baking dish. → Roll out the chilled pastry dough, drape it over the pie, seal the edges, and brush with egg wash. → Bake at 400°F (200°C) for 20 minutes, then let it rest for 10 minutes before slicing.
Introduction
A comforting, hearty chicken pot pie made with a rich white wine and milk gravy, loaded with leftover roast chicken, carrots, vibrant purple cauliflower, and peas, all topped with a beautifully flaky, wine-infused pastry crust.
Step 1
To make the pastry dough, combine 2 cups of flour and 1/2 tsp of salt in a food processor. Cut 1 stick of cold butter into small pieces, add them to the processor, and pulse until the mixture reaches a sandy texture.
Step 2
With the processor running, gradually add cold white wine (about 1 tablespoon at a time, up to 3-4 tbsp) until the mixture just barely holds together into solid flakes when pinched.
Step 3
Empty the crumbly dough mixture onto a sheet of plastic wrap. Gently press it together to form a rough ball, wrap it tightly, and place it in the refrigerator to chill.
Step 4
Prepare the filling ingredients: Peel the carrots and chop them into bite-sized pieces (cutting them progressively shorter as they get thicker). Core and cut the cauliflower into florets. Chop the leftover roast chicken into bite-sized pieces.
Step 5
Melt 1 stick of butter in a large pan over medium heat. Whisk in 1 cup of flour until a thick roux forms. Cook until it smells nutty, then scoop out a small amount of the roux and set it aside to adjust gravy thickness later.
Ingredients List
Important Notes
Using cold white wine in the pastry dough instead of water adds a beautiful fragrance, slight sweetness, and enhances flakiness.
Do not overwork the pastry dough; keeping cold bits of butter intact is the key to achieving a flaky, tender crust.
Over-season the sauce slightly; because the carrots, cauliflower, and chicken are unsalted, they will absorb and dilute the saltiness once assembled.
Add frozen peas right before pouring the filling into the dish; keeping them frozen until they enter the oven prevents them from turning mushy and grey.
Always use a baking sheet or aluminum foil on the rack below the pie in the oven to catch any drippings from bubbling sauce.
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