Chicken Pie in Pastry Shell

I saw this dish created somewhere on Diners, Drive-in and Dives and I wanted to try and re-create it.  I had a pretty good idea of what they did but wanted a trusted base.  This has been Ina Garten week.  Ina has a really good Chicken Pot Pie recipe.  The only difference with the execution of this dish is to add enough roux in order to firm up the sauce so it will be solid enough to put into the pastry.  This idea is one of those ideas that truly works – it is unbelievable!

Ingredients (adapted from Ina Garten):
2 whole chickens

2 -3 tbsp adobo all purpose seasoning
2 – 3 tbsp seasoned salt

5 cups chicken stock

2 chicken bouillon cubes

1 1/2 sticks unsalted butter
2 yellow onions, chopped
1/4 cup fat-free half and half
2 cups medium-diced carrots
2 cups package frozen peas

2 sticks of butter

16 tbsp all-purpose flour
5 packages of crescent roll
Directions:

Place the chicken breasts on a baking sheet and rub them with the adobo and seasoned salt.  Roast for 50 to 60 minutes.  Set aside until cool, then pull the meat from the bones and discard the skin and set aside.  In your dutch oven, add the hot chicken stock and the half and half to the sauce. Simmer over low heat for 1 more minute, stirring, until thick.  Add 2 teaspoons salt, 1/2 teaspoon pepper, and the half and half.  Add the pulled chicken and cook for 2 minutes.

 

Add the peas and cook for 5 minutes or so until the frozen peas have thawed.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions, carrots and celery over medium-low heat for 5 to 7 minutes, until translucent.

 

Add the mirepoix to the chicken and stock.

In a separate pan, make the roux by melting the butter and then adding the flour.  Cook for 1 minute after combined.  Add to the chicken and stock and mix well.  The dish will get the texture of your thanksgiving stuffing.

 

Transfer to a bowl and put in the fridge to cool for at least an hour.

Now roll out the crescent rolls.  Take 2 parts of one sheet and place on a baking tray lined with parchment paper.  You will now have a rectangle shape.  Take an almost softball size of your chicken pie and place it in the middle of the pastry.  Take a second 2 parts of the crescent roll and put on top.  You will need to pull down the sides to connect it to the first sheet.  Take your fork and seal the edges.  Roll over the edge towards the center for the appearance.  I also took a 1″ piece slice lengthwise of the pastry and twirled from each end.  Then, top the Pie you created.  After making all of your pastry pies, place in a 375 degree oven for 30 – 40 minutes.

You want a nice browning. Enjoy!