This is a dish I have been playing around with the idea of for a long time. As someone who is all about finding ways to add a twist to comfort food I knew the day would come that I have to tackle chicken pot pie. But how?
Whenever I am stumped on how to make a dish more me I just remind myself of this blog’s tagline, “where South Carolina meets the south of France.” While chicken pot pie is not strictly southern, it is synonomous with the feelings of comfort and warmth that come with southern food. All I needed was the French feel.
And then I remembered one of my favorite ridiculously decadent and just as ridiculously Parisian dishes, poulet au riesling. Poulet au riesling is a dish of chicken and mushrooms braised in a sauce of riesling wine, lots of shallots, herbs, garlic, and finished with cream. The creamy sauce would provide the perfect inspiration for a chicken pot pie filling.
One of the best parts of poulet au riesling is the counterbalance of lemon juice and herb against the creamy sauce, something I brought into my lemon thyme short crust. A surprising flavor bomb of a crust that covers a filling riesling gravy, chicken, mushrooms, and peas to celebrate the new spring season.
While I do have intense love for every recipe here I do have to admit that this pot pie has made my top three for what I have created.
Ingredients, the crust:
- 1 1/4 cups flour
- 1/2 tsp salt
- 1 tsp sugar
- Zest of one lemon
- 1 tsp thyme
- 1 stick cold butter cut into 1/2″ cubes
- 3-5 tbsp ice water
In a food processer pulse the flour, sugar, salt, lemon zest, and thyme together. Add the cubes of butter into the processer and pulse until the dough starts to become gritty with some pea-sized pieces of butter remaining. At this point I like to dump the dough into a large bowl because the best way to work with dough is always with your hands. Add three tablespoons of the water and mix into the dough, being sure not to overmix. If necessary add up to two more tablespoons of water and mix until combined. Flatten into a disk, wrap tightly with plastic wrap, and refrigerate for 1-12 hours. While chilling work on your filling.
Ingredients, the filling:
- 3-5 boneless, skinless chicken thighs, cut into bite sized pieces
- 4 shallots, chopped
- 4 cloves of garlic, minced
- 8 oz white button or cremini mushrooms, cut into quarters
- 3 cups riesling wine
- Juice of one lemon
- 1 cup chicken stock
- 1 cup milk
- 1 cup peas
- 2 tbsp oil
- 2 tbsp butter
- 3 tbsp flour
- Salt and pepper to taste
Preheat the oven to 375. Heat the oil in a large pan over medium-high heat. Salt and pepper the chicken and add to the pan, sauteeing until the chicken has started to brown, about three to five minutes.
Remove from the pan amd set aside. Add the shallots and garlic and sautee until fragrant, about 30 seconds to a minute. Add the mushrooms and sautee until they have shrunken down and released their juices, about five to seven minutes.
Add the butter into the pan and melt it down. Sprinkle the flour over the mushroom mixture and stir it in making sure there are no lumps of raw flour. Allow the flour to cook for two to three minutes to get rid of the raw flour taste.
Add the wine and lemon juice and allow to cook for five to seven minutes to burn the alcohol off. Add the chicken stock, milk, cooked chicken, and peas to the pan and reduce the heat to medium-low. Allow to simmer for 10 minutes to thicken the sauce. While the sauce simmers finish up the dough.
Roll out the dough on a floured surface until it is about 1/8″ thickness, about half as thick as your pinkie finger.
When the filling has cooked place it all in a pie plate or divide it up among individual crocks. Cover with the dough and cut three small vents in the dough to allow steam to escape. Place your pie plates or crocks onto a baking sheet and cook for 40-45 minutes. The dough should be golden brown and the filling will be bubbling. Allow to cool 10-15 minutes before serving.