Chef's Corner

While enjoying a wintery walk around Lady Bird Lake in Austin last week with my friend Ashley, I wondered aloud "What am I going to make for dinner?" I was hosting a dinner party and wasn't terribly excited about multiple dishes. She suggested chicken pot pie. I realized I had chicken in the freezer; onions, carrots, and celery in the fridge; and butter and flour. I'd make a rustic casserole! Of course the idea became more complex as I drove to the store to pick up a few more items. Grilling the chicken adds a depth of flavor as do the sauteed mushrooms. The canned soup makes a quick gravy and fresh herbs take it from a simple pot pie to a level far above anything you can find in a store or restaurant. Enjoy!

Grilled Chicken and Mushroom Pot Pie with Herb Crust
Serves: 10-12
Prep Time: 1 hour
Cook Time: 1 1/2 hours

Tools:

large saute pan

grill pan

large bowl

food processor

rolling pin

9 1/2 x 12 inch casserole

Tips: Have all your vegetables cut ahead of time and store the cut potatoes in water.

Filling:
6 boneless skinless chicken breasts

2 tablespoons olive oil

2 tablespoons salt1 tablespoon black pepper
3 tablespoons olive oil

4 cups button mushrooms, 1/2 inch sliced

2 teaspoons salt1 teaspoon black pepper
3 tablespoons unsalted butter

2 white onions, diced 1/2 inch

6 cloves garlic, minced

1 carrot, diced 1/2 inch

2 ribs celery, diced 1/2 inch
2 baking potatoes, peeled and diced 1/2 inch

1/2 cup fresh parsley leaves, rough chopped (2 tablespoons dried)

1 tablespoons fresh thyme leaves, minced (1 teaspoon dried)

1 tablespoon fresh rosemary leaves, minced (1 teaspoon dried)

2 tablespoons salt1/2 tablespoon black pepper

2 10.75 oz cans Campbell's® Cream of Chicken and Mushroom

2 tablespoons all purpose flour

Herb Pie Crust:
2 1/2 cups all purpose flour

1 teaspoon salt

1 teaspoon sugar

1/2 cup butter, diced

1/2 cup shortening

1/2 cup fresh parsley leaves (2 tablespoons dried)

1 tablespoon fresh thyme leaves (1 teaspoon dried)

1 teaspoon cider vinegar

1/4 cup cold water

bench flour

Directions:
1) Toss chicken breasts with oil and seasonings, leave out at room temperature while cooking vegetables.

2) Heat olive oil on high heat in large saute pan, when smoking add mushrooms and seasoning. Stir and toss constantly for 4 minutes or until dark golden brown. Transfer to large bowl.

3) Heat butter on high heat in large saute pan, add vegetables and cook for 5 minutes or until they just begin to color. Transfer to large bowl.

4) Heat grill pan on medium high heat and grill chicken breasts, about 2 minutes on each side, just to get dark golden brown color and flavor, not to cook completely. Place in refrigerator to cool.

5) Drain potatoes and add to large bowl. Add herbs, seasoning, soup, and flour. Cut cooled chicken into 3/4 inch cubes and add to bowl. Mix thoroughly and pour into casserole.

6) Pulse flour, salt, and sugar in food processor. Add butter and pulse till crumbly. Add shortening and parsley and pulse till little green flecks are throughout. Add vinegar and water and pulse till dough comes together and climbs the side.

7) Using a little bench flour and rolling pin roll dough out to 1/4 inch thickness in a rectangle that would cover the casserole. Roll the dough onto the pin and then off the pin over the casserole. Trim off excess dough around edges and re-roll. Use a cookie cutter or floured shot glass to cut ornamental "buttons" to place on top of crust. Use a knife to open at least 6 "vents" in the top of the crust.

8) Preheat oven to 450 degrees. Place pot pie on middle rack and reduce heat to 425 and bake for 1 hour. Reduce heat to 350 and bake for 30 minutes. Allow to cool at room temperature for 10 minutes before serving.