Today has been one of those days. I was late for preschool drop off. This post was supposed to be finished hours ago. I am pretty sure my brand new iPhone 5 is about to die, the camera is not working and the screen is going crazy. I left my beloved headphones at the airport on Monday and had to go pick them up. (Thank you from the bottom of my heart to whoever turned them in. There is still kindness in this world.) And I think that my littlest boy is getting sick. The upside to that is a weekend at home doing things around the house, and not feeling the pressure to go anywhere. I think that a laid back weekend is what the doctor ordered.
This weekend would be the perfect time to make this chicken pot pie. I happen to think that chicken pot pie is one of the ultimate comfort foods. Very few things taste better when you are not feeling well, it is rainy or cold, or you just need a hug. I used my favorite recipe for the filling (the sherry is my favorite part, I love it in this recipe) and then a Parker House crust over top. I found the idea in this month’s Food and Wine, and was inspired to try this top instead of my usual biscuit top. I love how the top is crusty and the inside a little doughy. It was heavenly.
I made individual pot pies, but you could make this into a 9×13 casserole. And this Parke House roll dough can also be rolled into balls and baked into rolls. It is a really easy dough to make and to work with. Brush them with a little butter before baking and a sprinkle of sea salt. A great one to have in your pocket.
3 cups flour
1 cup potato flakes
2 teaspoons salt
1 1/2 cups milk
3 Tablespoons butter
2 1/2 Tablespoons sugar
2 envelopes instant dry yeast
Shape into 8 to 10 balls.
1/4 cup butter
4 chicken breasts, cut into 1-inch pieces
3 carrots, chopped
3 celery stalks, chopped
1 onion, diced
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup sherry
1/2 cup flour
3 cups chicken broth
1/2 cup heavy cream
1 cup frozen peas
3 Tablespoons flat leaf parsley, chopped
2 teaspoons fresh thyme leaves
Add carrots, celery, and onion to pan. Cook for about 6 minutes, or until vegetables begin to soften. Add garlic and cook for 1 minute longer, stirring constantly. Add salt, pepper, and sherry. Scrape browned bits from the bottom of the pan.
Ladle chicken into oven safe bowls. Roll dough ball out on a floured surface, about 2 inches larger than bowl. Wet the rim of the dish and cover with dough. You can brush with melted butter if desired.
- 3 cups flour
- 1 cup potato flakes
- 2 teaspoons salt
- 1 1/2 cups milk
- 3 Tablespoons butter
- 2 1/2 Tablespoons sugar
- 2 envelopes instant dry yeast
- 1 egg
- 1/4 cup butter
- 4 chicken breasts, cut into 1-inch pieces
- 3 carrots, chopped
- 3 celery stalks, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup sherry
- 1/2 cup flour
- 3 cups chicken broth
- 1/2 cup heavy cream
- 1 cup frozen peas
- 3 Tablespoons flat leaf parsley, chopped
- 2 teaspoons fresh thyme leaves
- In the bowl of an electric mixer fitted with the dough hook, combine flour, potato flakes and salt.
- In a small bowl, microwave milk, butter, and sugar until warm (100 to 110 degrees).
- Stir in yeast and let stand until foamy, about 5 minutes.
- Add yeast mixture to flour mixture, add egg. Knead on medium speed until smooth and pulls away from side of bowl.
- Turn out onto a floured surface, and knead for 3 minutes. Transfer to a lightly oiled bowl and cover with plastic wrap. Let sit in a warm place for one hour, or until doubled in size.
- Punch the dough down, and turn onto floured surface. Let rest for 5 minutes before shaping into rolls. Shape into 8 to 10 balls.
- Dough can rise in refrigerator overnight if desired. Let come to room temperature and then proceed.
- Melt butter in a Dutch oven over medium-high heat. Add chicken and cook about 8 minutes, or until browned. Transfer chicken to a plate.
- Add carrots, celery, and onion to pan. Cook for about 6 minutes, or until vegetables begin to soften. Add garlic and cook for 1 minute longer, stirring constantly. Add salt, pepper, and sherry. Scrape browned bits from the bottom of the pan.
- Return the chicken to the pan. Sprinkle flour over chicken and stir to coat. Cook for one minute or until flour is no longer visible.
- Add broth, and bring to a boil. When broth begins to bubble and thicken, add cream and peas. Stir in parsley and thyme.
- Ladle chicken into oven safe bowls. Roll dough ball out on a floured surface, about 2 inches larger than bowl. Wet the rim of the dish and cover with dough. You can brush with melted butter if desired.
- Bake in a preheated 350 degree oven for 30 minutes, or until crust is golden brown.
Parker House Roll Dough recipe is adapted from Food & Wine February 2013.