Recipe Background
There are just some people you never doubt when it comes to knowing where the good food is at! Well, Louise brings it to the table with her self-named Louise's Cheddar Chicken Pot Pie. This isn't just any pot pie... Louise makes hers a little more special with a cheese-infused crust, perched atop a creamy chicken-filled river of "mmm" goodness. One bite of Louise's Cheddar Chicken Pot Pie and you'll never go back to those regular old pot pies. Boring! The flaky crust is to die for, the rich filling is a perpetual dream, and Louise absolutely kills it with the very best pot pie there ever was! Enjoy this bountiful, bevy-to-behold dish and never ever doubt good ole' Louise again! She's got you and the pot pie too!
There are just some people you never doubt when it comes to knowing where the good food is at! Well, Louise brings it to the table with her self-named Louise's Cheddar Chicken Pot Pie. This isn't just any pot pie... Louise makes hers a little more special with a cheese-infused crust, perched atop a creamy chicken-filled river of "mmm" goodness. One bite of Louise's Cheddar Chicken Pot Pie and you'll never go back to those regular old pot pies. Boring! The flaky crust is to die for, the rich filling is a perpetual dream, and Louise absolutely kills it with the very best pot pie there ever was! Enjoy this bountiful, bevy-to-behold dish and never ever doubt good ole' Louise again! She's got you and the pot pie too!
Ingredients
For the crust:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon fine salt
- black pepper to taste
- 1 1/2 cups sharp cheddar cheese grated
- 1 stick cold unsalted butter cut into 1/2-inch pieces
- 6 tablespoons vegetable shortening cold
- 1/2 cup ice water
For the filling:
- 1 (3.5-4-pound) roasted or rotisserie chicken deboned and shredded, bones reserved
- 3 cups low-sodium chicken broth
- 5 tablespoons unsalted butter
- 1 onion chopped
- 5 teaspoons fresh thyme chopped
- 6 stalks celery chopped
- 6 carrots chopped
- kosher salt to taste
- 1/2 pound shiitake mushrooms stems removed and caps sliced
- 1/2 pound cremini mushrooms sliced
- 7 tablespoons all-purpose flour
- 1/2 cup dry white wine
- 2/3 cup heavy cream plus more, to taste, divided
- 1/2 cup fresh parsley chopped
- black pepper to taste
Directions
- In a food processor, add 2 1/2 cups of the flour, the fine salt, and the black pepper and pulse to combine.
- Add the cheese, 1 stick of the butter, and the vegetable shortening to the flour mixture and pulse until the butter forms pea-sized bits.
- Add the ice water to the flour mixture and pulse until the dough just starts to come together.
- Place the dough on a sheet of plastic wrap, pat it into a disk, wrap well, and refrigerate until firm, for at least 1 hour and up to 2 days.
- While the dough is chilling, place the shredded chicken in a large bowl and the bones in a large pot.
- Place the chicken bones over medium-low heat, add the chicken broth, cover, and simmer, about 45 minutes-1 hour.
- Preheat the oven to 400 degrees F.
- Grease a 9x13-inch baking dish.
- Discard the chicken bones and place the broth mixture in a large bowl.
- In a large pot over medium-high heat, melt the remaining butter.
- Add the onion, the thyme, the celery, the carrots, and the salt to the melted butter and cook, stirring constantly, until soft, about 6 minutes.
- Add the shiitake mushrooms, the cremini mushrooms, and the salt to the veggie mixture and cook until soft, about 6 minutes.
- Add the remaining flour to the veggie mixture and cook, stirring constantly, about 2 minutes.
- Add the wine to the veggie mixture and cook until the wine has almost evaporated, about 1 minute.
- Add the broth mixture, 2/3 cup of the heavy cream, and the salt to the veggie mixture, reduce the heat to medium-low, and simmer until it thickens, about 3 minutes.
- Add the parsley, the shredded chicken, the salt, and the black pepper to the filling mixture and mix well.
- Immediately transfer the chicken mixture to the prepared baking dish.
- On a flat, clean surface, use a rolling pin to roll the dough out between two sheets of parchment paper, until it is slightly larger than the prepared baking dish.
- Place the dough over the chicken mixture, pressing the dough against the inside of the baking dish, and then trim the overhang with a sharp knife or kitchen scissors.
- Use a pastry brush to evenly brush the dough with the extra heavy cream.
- Use a sharp knife to cut a few slits into the top of the dough.
- Transfer the baking dish to an 18x26-inch baking sheet to catch any spillage, baking the pot pie, uncovered, until it is golden, about 35 minutes.
- Let the pot pie rest for 10 minutes.
- Plate and serve.
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