Kenmore is turning 100 years old next year and it was only fitting to film a recipe video that celebrated all things Kenmore including a decadent chicken pot pie recipe. This was hands down one of the most exciting and detailed shoots we have ever done at the studio. When the word got out about this particular cooking shoot, the fun was just about to begin, starting off with the set design. My staging manager, Kelly, was so boastful about the project she almost jumped out of her chair in the editing room. “Zap Props!” she cheerfully shouted. That’s where we needed to go to make this set look like Marty McFly took a field trip in his Delorian circa 1913.
Kelly had been talking about how great this prop shop is and I could barely contain my excitement when I entered the doors at Zap Props. I felt like I was in my own Steven Spielberg saga seeing endless rows of antiques and props. Cameras from the early 1900’s, seven foot tall toothbrushes, mannequins, boars heads, the list goes on and on. There was obviously a particular isle I was fond of, it was saturated with old tin cans from tomatoes, measuring scales, and knives from decades ago. I was in pure bliss knowing that we found exact replicas of props to complete this set. The mood was even more enhanced when we stumbled upon a costume shop that actually had a Gibson Girl costume. Check out the fun pictures and see if you can identify all the cool props and staging items we snuck into the shoot.
I created this recipe based on the authenticity of an old fashioned chicken pot pie. No bells and whistles, just good eats that will satisfy any hungry tummy during the colder months. I am also including a fun KENMORE TWIST on my old fashioned chicken pot pie recipe called Mexican Chicken Pot Pie. This is a great way of bringing an old fashioned classic into the 21st century. Give both styles (the classic and the twist) a try and let me know what you think!
Send me your thoughts and for more exciting recipes, check out kenmore.com or follow me on Twitter to see food tips of the day @Chitownchef.
As always, happy eating and don’t forget…kiss the cook!
Old Fashioned Chicken Pot Pie
For the chicken:
• 2 boneless chicken breast
• 2 boneless chicken thighs
• 1 large onion, halved
• 2 carrots, large dice
• 2 celery stalks, large dice
• 3 garlic cloves, smashed
• 1 bay leaf
• 1 bundle of thyme and rosemary
• 1 tsp black peppercorns
• 1 tablespoon kosher salt
For the filling:
• 1 stick unsalted butter
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried tarragon
• ½ cup all purpose flour
• 2 cups chicken stock
• 1 tablespoon chicken base
• 1 cup heavy cream, room temperature
• 1 teaspoon Worcestershire
• 1 bag frozen peas
• 2 carrots, small dice
• 1 ball frozen pearl onions
For the crust:
• 1 stick butter, cut into pea-size pieces
• 1 (8-ounce) container cream cheese, cut into pieces
• 1 1/2 cups all-purpose flour, plus extra for kneading
• Pinch kosher salt
• 1 egg yolk
• 1 to 2 tablespoons cold water
To make the crust: In the bowl of a food processor, combine the butter, cream cheese, flour and salt. Pulse to combine. Pulse until the ingredients start to come together and resemble Parmesan cheese. Add the egg yolk and 1 tablespoon of water. Pulse a couple of more times until the ingredients start to form a ball. If the mixture is exceedingly wet, add some more flour. Or conversely, if the mix is dry, dry, dry, add in a few more drops of water.
When the mixture has come together into a ball, turn it out onto a floured work surface and knead it a couple of times to help it come together. Dust it with flour, form it into a disk and wrap it in plastic wrap. Refrigerate until ready to use. This can be done a day ahead.
Cook’s Note: When ready to use the dough, remove it from the refrigerator about 20 minutes before rolling, to allow it to warm up and soften.
Preheat oven to 375°. In a large stock pot, add chicken and remaining ingredients. Fill up with water and cover by 1 inch. Boil then reduce to a simmer. Skim off any fat that floats to the surface. Poach chicken until done, about 30 minutes. Strain and let cool. Shred chicken and place in large bowl.
While chicken is cooking, make the filling by heating butter on medium low heat. Add in garlic, dried thyme, and dried tarragon and cook for one minute till fragrant. Add in flour and continuously whisk for 2 minutes. Measure out chicken stock in a measuring glass and stir in chicken base. Slowly whisk into roux. Add in heavy cream and stir until thick. Stir in Worcestershire, peas, carrots, and onions. Season with salt and pepper. Fold in the shredded chicken and remove from heat.
Flour a work surface and roll out dough to fit a rectangle or square casserole dish. Pour filling into dish and place dough on top letting the edges drape over the sides. Press together and brush with egg wash. Make 3 slits in the dough to let steam escape. Bake for 35-40 minutes, then remove and let cool for 10 minutes before serving.
Mexican Chicken Pot Pie- KENMORE TWIST
• ½ stick unsalted butter
• 2 garlic cloves, minced
• ½ cup flour
• 2 cups low sodium chicken stock
• 1 cup skim milk
• 1 rotisserie chicken, meat only shredded
• 2 chipotles in adobo, minced
• 1 can diced green chilies
• 1 can organic black beans
• 1 packet taco seasoning
• 1 tablespoon cumin
• 1 sheet puff pastry
• 1 egg plus one tablespoon water, lightly beaten
• ¼ cup shredded cheddar cheese
• 1 avocado, sliced
Preheat oven to 400°. In a large skillet, melt butter over medium high heat. Add in garlic and stir for one minute. Stir in flour and cook for 3 minutes, making sure the color of the roux stays blonde (turn down heat if starts to color). Turn down to low and stir periodically while assembling the chicken mixture. In a large bowl, toss together chicken, chipotles, green chilies, black beans, taco seasoning, and cumin. Pour roux into chicken mixture and stir. In oven-proof crocks, fill each crock to the top with the mixture. Place a pre-cut piece of puff pastry over the top and brush with egg wash. Sprinkle with cheddar cheese. Place crocks on baking sheet and into oven for 35-40 minutes or until crust is golden brown. Remove from oven and let cool for 10 minutes. Serve with sliced avocado.