We decided to test out one of our spice blends in this classic chicken pot pie recipe that we found, and the Espresso Nice Spice Blend was the tester. Thinking this would be a bit of a stretch, we were ready to add it to the list of recipe bombs on our Big Cove Food Lab Twitter account. But instead, we ended up with a delicious, mouth watering take on your usual chicken pot pie that we feel quite good about. A good crust goes a long way, the crust we used you can find here. Prepare ahead to give it time to chill. The filling recipe makes enough for 2 pies, so half the recipe or freeze half.
- 2 celery, minced
- 3 carrot, sliced thin - 1 onion, finely chopped - 10 oz crimini mushrooms, sliced - 1 tsp tomato paste - 1 tsp soy sauce - olive oil - 2 chicken breasts and 4 chicken thighs - 3 cups chicken broth - 1 cup whole milk - 1/2 cup flour - 4-5 tbsp Big Cove Foods Espresso Nice Spice Blend - 2 tsp lemon juice - 4 tbsp butter - frozen peas, approx a cup - double crust pie dough
Start off by making your dough. I used this recipe, my favourite! You can also buy a pre-made crust if you would rather, but this recipe is called a "Fool Proof Pie Crust" and i do concur that it is quite fool proof. Since it has to refrigerate for at least an hour, it’s my first step.
Preheat oven to 425.
1. In a dutch oven over medium heat, Bring the chicken and the chicken stock to a simmer for about 10 mins, until the chicken is cooked through. Strain and save the chicken stock for later. (don’t rinse, save all that goodness in each step)
2. In the same pot over medium heat, add a tablespoon of olive oil and add the celery, carrots, onions and salt and pepper Cover, stirring occasionally, until veg softens. approx. 7-8 minutes. While veg is cooking, pull apart chicken with 2 forks and put in a large bowl. When veg has softened, add to chicken bowl.
3. With same pot, add the mushrooms over medium heat. Cover and cook until liquid has been released, about 5 minutes. Uncover and add the tomato paste and soy sauce, raise the heat to medium high, and reduce until all liquid has evaporated and you start to see those yummy crusties on the bottom of the pan. Add mushrooms to the chicken mixture bowl.
4. Allow the pot to cool slightly and over medium heat melt the butter and add the flour, stirring until combined. Slowly whisk in the 3 cups of stock and 1 cup of whole milk and whisk until thick. about 2-3 minutes. Add about 4-5 tbsp of Big Cove Foods Espresso Nice, to taste, and mix. Add the lemon juice.
5. Add the veg to the sauce and mix everything together.
6. Line your pie plate with the bottom layer of pie dough leaving at least an inch over hang and add the chicken mixture. Roll out the top dough and fold over filling, cutting 4 slits in the top for ventilation. Trim dough so you have approx 1 inch over hang. Fold and tuck the dough so that it tucks under and inside the perimeter of the pie plate and crimp it. I like to brush my dough with an egg yolk mixed with a splash of milk for a nice colour.
Bake for about 30-35 until nicely brown. Let cool for about 10 minutes to allow the inside to congeal just a bit and to allow you time to check your phone 20 times.