{"id":232,"date":"2023-02-02T18:22:37","date_gmt":"2023-02-02T18:22:37","guid":{"rendered":"https:\/\/simmerandslice.com\/?p=232"},"modified":"2023-02-02T19:25:33","modified_gmt":"2023-02-02T19:25:33","slug":"clarks-famous-chicken-pot-pie","status":"publish","type":"post","link":"https:\/\/simmerandslice.com\/index.php\/2023\/02\/02\/clarks-famous-chicken-pot-pie\/","title":{"rendered":"CLARK&#8217;S FAMOUS CHICKEN POT PIE"},"content":{"rendered":"\n<p>This unique take on chicken pot pie is a family favorite, not only because it&#8217;s absolutely delicious, but because of how quick it is to throw together compared to a traditional chicken pot pie! Rather than making homemade pie dough, you use prepared puff pastry from the freezer section of any grocery store and it just goes right on top rather than under the filling as well. This helps cut the cooking time down significantly because your filling is precooked!<\/p>\n\n\n\n<p>We prefer to use a cast iron skillet when making this recipe because of the ease and convenience of making it all in one dish, but if you don&#8217;t own one, you can purchase individual aluminum pie tins from the store and use those instead! I included instructions for both methods in the recipe below. <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/simmerandslice.com\/wp-content\/uploads\/2023\/02\/IMG_4842-1-1024x683.jpg\" alt=\"\" class=\"wp-image-240\" srcset=\"https:\/\/simmerandslice.com\/wp-content\/uploads\/2023\/02\/IMG_4842-1-1024x683.jpg 1024w, https:\/\/simmerandslice.com\/wp-content\/uploads\/2023\/02\/IMG_4842-1-300x200.jpg 300w, https:\/\/simmerandslice.com\/wp-content\/uploads\/2023\/02\/IMG_4842-1-768x512.jpg 768w, https:\/\/simmerandslice.com\/wp-content\/uploads\/2023\/02\/IMG_4842-1-1536x1024.jpg 1536w, https:\/\/simmerandslice.com\/wp-content\/uploads\/2023\/02\/IMG_4842-1-2048x1365.jpg 2048w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>Clark&#8217;s Famous Chicken Pot Pie<\/strong><br><em>6 servings<\/em><\/p>\n\n\n\n<p>Ingredients:<\/p>\n\n\n\n<ul>\n<li>3 medium-sized chicken breasts, cut into 1 inch cubes<\/li>\n\n\n\n<li>3 large carrots, diced into 1\/2 inch rounds<\/li>\n\n\n\n<li>3 large stalks celery, diced<\/li>\n\n\n\n<li>1 medium yellow onion, diced<\/li>\n\n\n\n<li>2 large yellow potatoes, cut into 1\/2 inch cubes<\/li>\n\n\n\n<li>1 cup frozen peas (optional)<\/li>\n\n\n\n<li>2-3 cloves garlic<\/li>\n\n\n\n<li>2 T olive oil<\/li>\n\n\n\n<li>1 teaspoon fresh thyme, removed from stem and chopped<\/li>\n\n\n\n<li>1\/2 teaspoon fresh rosemary, chopped<\/li>\n\n\n\n<li>1\/2 cup white wine (or cooking wine)<\/li>\n\n\n\n<li>24 oz. chicken broth<\/li>\n\n\n\n<li>1\/2 cup water<\/li>\n\n\n\n<li>3 chicken&nbsp;bouillon&nbsp;cubes<\/li>\n\n\n\n<li>1\/4 c \u2013 1\/2 c cream (until the correct thickness)<\/li>\n\n\n\n<li>2 T butter &amp; 2 T flour for roux<\/li>\n\n\n\n<li>salt and pepper, to taste<\/li>\n\n\n\n<li>1 T fresh lemon juice and the zest from 1\/2 a lemon<\/li>\n\n\n\n<li>1-2 sheets prepared puff pastry dough (found in the freezer section) <em>*You will need more than one sheet if making individual pot pies<\/em><\/li>\n\n\n\n<li>1 egg whisked with 1 t water (for an egg wash)<\/li>\n\n\n\n<li>*6 individual aluminum pie pans <em>(*this is only if you don&#8217;t have a cast iron skillet and are making individual servings)<\/em><\/li>\n<\/ul>\n\n\n\n<p><strong>Instructions:<\/strong><\/p>\n\n\n\n<ol>\n<li>Preheat oven to 375.<\/li>\n\n\n\n<li>Prepare ingredients by dicing carrots, onions, celery, and potatoes so that they are all roughly the same size. Keep the potatoes separate from the mirepoix (carrot\/onion\/celery mixture). Mince garlic and chop herbs. Set aside.<\/li>\n\n\n\n<li>On a separate cutting board, trim fat and cut chicken into 1-inch cubes and sprinkle with salt and pepper. <\/li>\n\n\n\n<li>In a large cast iron skillet, heat olive oil over medium-high heat and add carrots, celery, and onions to the oil. Cook until they start to soften (approx. 5-8 minutes, stirring frequently). For the last 2 minutes of cooking time, add garlic and herbs.<\/li>\n\n\n\n<li>Once herbs and garlic are fragrant add white wine to deglaze the plan and simmer until at least half is absorbed (approx. 1 minute).<\/li>\n\n\n\n<li>Add chicken broth, water, bouillon cubes, and potatoes, and simmer until the potatoes are&nbsp;<em>almost<\/em>&nbsp;done (slightly al dente), stirring occasionally.<\/li>\n\n\n\n<li>Meanwhile, take the sheet of prepared pastry dough and roll it out so it is slightly bigger than your cast iron skillet (dough shrinks as it cooks). If you are using individual pie tins instead, cut out 3-4 circles per pastry sheet, making sure to leave enough extra room so you can wrap it around the edges of the tins. <strong><em>*Keep checking potatoes.<\/em><\/strong><\/li>\n\n\n\n<li>Once the potatoes are almost cooked, reduce heat and add the chicken and frozen peas. Cook for approximately 3-5 minutes (until the chicken is cooked through and the potatoes are soft). Don\u2019t overcook or you\u2019ll have tough chicken!<\/li>\n\n\n\n<li>While the chicken is cooking, quickly make the roux by melting the butter on the stove, and then adding an equal amount of flour to it. Cook until the mixture is light brown in color.<\/li>\n\n\n\n<li>As soon as the chicken is done, slowly add in the roux while whisking constantly. Mixture will be thick. Reduce heat to low.<\/li>\n\n\n\n<li>Stir in cream until you have reached the desired consistency. Add lemon juice &amp; zest, season with salt &amp; pepper, and remove from heat.<\/li>\n\n\n\n<li>If using a cast iron skillet, place rolled out pastry dough over the top, being careful not to burn your hands on the hot pan. If using pie tins, place them on a baking sheet and ladle the mixture equally into the tins, making sure not to fill them up too high and place one piece of pastry dough over each tin. <\/li>\n\n\n\n<li>Brush the top of the pastry dough with an egg wash (one whisked egg with about 1 teaspoon water). Use a fork to poke holes in the top for venting.<\/li>\n\n\n\n<li>Bake in the oven for 10-15 minutes or until the tops are golden brown and pastry dough is cooked through. Enjoy!!<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>This unique take on chicken pot pie is a family favorite, not only because it&#8217;s absolutely delicious, but because of how quick it is to throw together compared to a traditional chicken pot pie! Rather than making homemade pie dough, you use prepared puff pastry&nbsp;<a class=\"read-more\" href=\"https:\/\/simmerandslice.com\/index.php\/2023\/02\/02\/clarks-famous-chicken-pot-pie\/\">&hellip;<\/a><\/p>\n","protected":false},"author":2,"featured_media":237,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[24,73],"tags":[29,274,276,275,149,137,140],"_links":{"self":[{"href":"https:\/\/simmerandslice.com\/index.php\/wp-json\/wp\/v2\/posts\/232"}],"collection":[{"href":"https:\/\/simmerandslice.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/simmerandslice.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/simmerandslice.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/simmerandslice.com\/index.php\/wp-json\/wp\/v2\/comments?post=232"}],"version-history":[{"count":9,"href":"https:\/\/simmerandslice.com\/index.php\/wp-json\/wp\/v2\/posts\/232\/revisions"}],"predecessor-version":[{"id":255,"href":"https:\/\/simmerandslice.com\/index.php\/wp-json\/wp\/v2\/posts\/232\/revisions\/255"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/simmerandslice.com\/index.php\/wp-json\/wp\/v2\/media\/237"}],"wp:attachment":[{"href":"https:\/\/simmerandslice.com\/index.php\/wp-json\/wp\/v2\/media?parent=232"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/simmerandslice.com\/index.php\/wp-json\/wp\/v2\/categories?post=232"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/simmerandslice.com\/index.php\/wp-json\/wp\/v2\/tags?post=232"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}