12509 Makes enough filling for two 9-inch pies or 6 to 8 servings Wed Aug 06 01:11:39 -0700 2008 Tue Feb 03 09:12:39 -0800 2009 Licensed http://www.chow.com/recipes/12509 Tue, 03 Feb 2009 17:12:39 GMT I've always wanted to come up with an easier version of chicken pot pie, or chicken stew, that didn't require poaching or roasting the chicken, and separate pots for every step. This recipe makes enough filling for two pies, so what I do quite often is freeze the second half of the stew for another time, and then I only need to defrost it and make the crust and I'm all set for dinner.

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To make the stew: Heat the oil in a heavy large pot over medium-high heat. Add the chicken and cook, stirring occasionally, until cooked through, about 5 minutes. Remove from the heat. Transfer the chicken to a bowl and set aside.

Bring a medium saucepan of cold water to a boil. Add the carrots and parsnips, cover, and cook until crisp-tender, 3 to 4 minutes. Remove from the heat, drain, and set aside.

Preheat the oven to 375°F.

In the same heavy large pot that you cooked the chicken in, melt the butter over medium heat. Add the onion and garlic, and cook, stirring occasionally, until the onion is very tender, 8 to 10 minutes. Add the flour, and cook, stirring often, for 3 minutes. Add the chicken stock and cream, bring to a simmer over medium heat, and continue to simmer, uncovered, stirring occasionally, until thickened, about 8 minutes. Add the parsley, chives, salt, and pepper and remove from the heat. Stir in the reserved chicken and vegetables and the peas and corn. Set aside.

To make the crust: Place the flour, thyme, and salt in a large bowl. Using a pastry blender, cut in the butter and cream cheese until the pieces are pea-size. (If you don't have a pastry blender, my editor Justin suggests that you can also use two knives, in a crossing pattern, to cut the butter into the flour mixture.) Gather the dough into a ball (it will seem very crumbly but be patient with it), and roll out on a lightly floured surface to fit a 9-inch glass pie dish. Set aside.

Spoon half of the stew into the pie dish. Place the crust over the filling, trim the edges of the dough, and crimp. Lightly brush the crust with the egg (just lightly brush—you will not use most of the egg). Make several 1-inch steam slits in the center of the crust with the tip of a paring knife.

Place the pie dish on a baking sheet and bake for 40 to 50 minutes, until the crust is golden.

]]> http://www.chow.com Allysa Torey 50 Main 2 tablespoons olive oil

]]> 1 pound boneless, skinless chicken breast, cut into 1-inch pieces

]]> ½ pound carrots, cut into ¼-inch pieces

]]> ¼ pound parsnips, cut into ¼-inch pieces

]]> ½ cup (1 stick) unsalted butter

]]> 1½ cups coarsely chopped yellow onion

]]> 3 tablespoons minced garlic

]]> ½ cup all-purpose flour

]]> 3 cups chicken stock, at room temperature

]]> 3 tablespoons heavy cream

]]> 3 tablespoons chopped fresh flat-leaf parsley

]]> 2 tablespoons finely chopped fresh chives

]]> 1½ teaspoons salt

]]> ½ teaspoon white pepper

]]> 1 cup frozen peas

]]> 1 cup frozen corn kernels

]]> 1¼ cups all-purpose flour

]]> 1 teaspoon finely chopped fresh thyme

]]> ¼ teaspoon salt

]]> ½ cup (1 stick) unsalted butter, softened and cut into small pieces

]]> 4 ounces (half an 8-ounce package) cream cheese, softened and cut into small pieces

]]> 1 large egg, beaten, for egg wash

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