Chef Chuck's Chicken Pot Pie

Torta di Pollo

A hearty and healthy chicken pot pie, is the perfect comfort food. Flaky butter crust, lots of vegetables, chunks of chicken and a light flavorful gravy makes this recipe satisfying.

Chicken Pot Pie
Filling
2 organic chicken breasts
5 tablespoons olive oil
2 tablespoons butter
3 carrots, diced
3 celery stalks, diced
1 onion, diced
2 potatoes, diced
8 mushrooms, diced
4 small garlic cloves, minced
1 cup peas
1 1/2 cups organic chicken broth
1/4 cup heavy cream
3 tablespoons flour
1 teaspoon dried oregano
salt and pepper to taste

Crust
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
2 sticks cold butter
8 tablespoons ice water
1 egg white, beaten

Wash and pat dry chicken breasts place on a baking pan, coat with olive oil and salt and pepper both sides. Bake at 375 degrees for 25 minutes. Cut chicken into small chunks, set aside. In a large frying pan heat 3 tablespoons olive oil and butter saute carrots, celery, onions, potatoes and salt for about 5 minutes. Add mushrooms, garlic, peas and pepper, saute 5 minutes. Add cooked chicken, pour in chicken broth, heavy cream and oregano, slowly add flour to make a gravy. Add more broth if too thick.
Using a food processor combine flour, salt and baking powder, pulse. Add cold butter in small chunks, add 1 tablespoon water at a time. Knead on floured board for a minute, cut in half, and roll out one half to fit your pie pan. Pour in chicken mixture and roll out the rest of the dough for the top. Make a few air holes in dough then brush with egg whites and bake at 375 degrees for 30 minutes or until crust is golden brown.