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Episode 12: Chicken Pot Pies  

30 min+bake time. Serves 4 med-large pies 

Ingredients  

Filling 

  • 2 tbsp. of olive oil 
  • 6 oz. of unsalted butter, 
  • 2 cups of 1 in. cubed, cooked chicken breasts (either baked or store bought rotisserie, cut up)  
  • 1 large yellow or white onion, chopped 
  • 1 + 1/3 cups of small sliced carrots 
  • 3/4 cup of sliced celery  
  • 1/2 cup of frozen peas  
  • 2 tbsp. of fresh italian parsley, chopped  
  • 1/4 tsp. of dried thyme 
  • 2 tsp. of garlic paste 
  • 1 tsp. of salt 
  • 1/2 tsp. of black pepper 
  • 1/8 tsp. of paprika 
  • 1/2 cup of flour 
  • 1/2 cup of heavy cream 
  • 1/2 cup of milk 
  • 2 tsp. of lemon juice 
  • 30 oz (about two cans or jars) of good quality chicken broth, or a little more  

 

Pastry Crust 

10 minutes 

  • 1 + 1/2 cups of all purpose flour 
  • 1/2 tsp. of herbes de provence 
  • 3/4 tsp. of sea salt 
  • 1/2 tsp. of baking powder 
  • 6 tbsp. of cold butter , cubed 
  • 2 tbsp. of vegetable shortening 
  • 4-6 tbsp. of ice water  
  • 1 egg, beaten (to brush crusts with) 

 

Recipe Directions 

Make pastry crust first.

Pastry Crust 

  1. In a food processor, add flour, herbs de provence, salt, baking powder, and pulse a few times.
  2. Add the cold butter and vegetable shortening… pulse until pea sizes. 
  3. Add 3 tbsp. of ice water and pulse around 6 times.  
  4. Add two to three more tbsp. pulsing until you see crust JUST come together into a ball. STOP pulsing. 
  5. Remove ball and place on a lightly floured clean surface and knead/shape into a ball.  
  6. Press into a thick sphere and wrap in plastic.  
  7. Store it in the fridge for 30 minmutes while you make filling. 

 Filling 

  1. Preheat oven to 375℉ 
  2. In a large deep skillet – or dutch oven- on Medium/low heat- heat the olive oil and butter.  
  3. Add your onions, carrots, celery, carrots, garlic paste, salt, pepper, thyme, paprika and cook, stirring often until veggies are soft and translucent, 10-12 minutes.  
  4. Sprinkle flour all over, lower heat to low, and stir while cooking for about  2 minutes and getting thick.  
  5. Add your chicken broth and lemon juice, breaking/scraping up bits on bottom, fully stirring and incorporating about 1-2 minutes.  
  6. Add heavy cream and milk, stirring well. Add parsley and mix in.  
  7. Finally , add your cooked chicken and stir in. Add more salt pepper if needed. Set aside. 

Pies 

  1. Get a baking sheet + foil and place ramekins. 
  2. Place chicken filling in ramekins equally to 1/4 inch from rim. 
  3. Remove chilled dough and place on lightly floured surface.  
  4. Cut dough into four equal pieces and  then shape into balls.  
  5. Flatten balls, then flour a rolling pin…roll them (roll, turn, roll, turn, roll repeat ) until about 4 inches. Do all four. 
  6. Brush the outside edges of ramekins (to about 3 inches down) with the eggs wash. Place the dough on the ramekins, press on edges lightly, then trim to about 3 inches overlap with a scissors. Jagged is fine. Press dough a little around the sides. 
  7. Brush the tops with egg wash. Sprinkle with a tiny bit of salt and pepper.  
  8. Make a three slit center pattern in the middle of the pie tops with a shark paring knife. 
  9. Place sheet in preheated oven for about 45 minutes or until crust is golden, everything all hot ‘n bubbly.  
  10. Serve hot or warm and enjoy! 

 

Phuck That’s Good Pudding  

Serves 4 individuals

Ingredients 

  • 1/2 box  (7.5 oz) of Nilla Wafers  
  • 2 ripe bananas, sliced  
  • 1/2 Box of  vanilla instant pudding mix  
  • 7 oz. or 1/2 can of sweetened condensed milk  
  • 1/2 cup of milk   
  • 1/2 cup of heavy whipping cream 
  • 1/2 cup of sour cream  
  • 4 1/2 tsp. of rainbow sprinkles (divided for each)  
  • Whipped cream (either homemade or can)  

Recipe Directions 

  1. In a medium mixing bowl, combine pudding, sweetened condensed milk, and milk. Mix on low, then speed up a tad about 2 minutes. 
  2. In another bowl, whip the heavy cream until stiff peaks form. Add this cream and sour cream into the first bowl ingredients and fold/stir with a spatula until well combined. Set aside.  
  3. Place your 4 serving dishes on a cookie platter. 
  4. Place a few Nilla Wafers on the bottom of each.  
  5. Place a few banana slices on cookies.  
  6. Now spoon some pudding (touch a few of the sides to make it visible).  
  7. Sprinkle two of your 1/2 tsp. of sprinkles…  
  8. Second layer: Add cookies, bananas, pudding, dollop of whipped cream, then the other two 1/2 tsp. sprinkles on top to finish!