We have the perfect idea for a bridal party lunch, especially if your bestie happens to be a foodie and loves good old fashion home cooking. Serve your guests this delicious chicken pot pie made from scratch in large tea cups. Pair it with your favorite wine or sparkling cider and voilà, you have the perfect twist on the bridal shower tea party.
This all-time favorite is ideal for a fall or winter bridal shower and of course tastes absolutely delicious. Thanks to our in-house culinary chef, Caitlin for making this heart warming treat. Read on for the entire chicken pot pie recipe and stay tuned on how to make these chalk-board inspired place cards.
Grab your favorite tea cup and saucer and throw your apron on. It is time to get cooking. Read on for our Chicken Pot Pie Recipe.
Chicken Pot Pie
(Inspired by Seattle’s Dahlia Lounge)
1 1/4 cups all purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons (or more) ice water
1 egg yolk, whisked to blend with 1 tablespoon water (for glaze)
7 tablespoons butter, room temperature, divided
5 tablespoons all purpose flour
2 tablespoons olive oil
8 ounces assorted fresh wild mushrooms (such as crimini, oyster, and stemmed shiitake), sliced
1 cup chopped onion
1 cup 1/2-inch cubes celery
1 cup 1/2-inch cubes peeled carrots
1 1/2 tablespoons chopped fresh thyme
1 garlic clove, minced
1 cup dry white wine
2 1/2 cups (or more) low-salt chicken broth
5 cups coarsely chopped or torn roast chicken, skin and bones removed (from 1 large chicken)
1 1/2 cups frozen green peas
1/3 cup whipping cream
1/3 cup chopped fresh Italian parsley
In a medium size bowl whisk together the flour and salt. Add butter and blend using your hands, mix until it resembles small peas. Add 3 tablespoons ice water; blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into rectangle. Wrap in plastic; chill at least 1 hour and up to 1 day.
Preheat oven to 425°F. Roll out crust on floured surface to 12×8-inch rectangle. Cut into 6-8 equal rectangles. Transfer to a sheet pan, spacing apart. Pierce crusts with fork, then brush with egg glaze. Bake until light golden, about 15 minutes. Carefully run long sharp knife under crusts. Cool on sheet. DO AHEAD Can be made 8 hours ahead. Let stand uncovered at room temperature.
Mix 5 tablespoons butter and flour in small bowl until smooth. Melt 2 tablespoons butter with oil in large wide pot over medium-high heat. Add mushrooms, onion, celery, and carrots; sauté until vegetables start to soften and brown, about 10 minutes. Add thyme and garlic; stir 3 minutes. Add wine; boil until almost evaporated, about 3 minutes. Add 2 1/2 cups chicken broth; bring to simmer. Add butter-flour mixture, 1 tablespoon at a time; whisk until incorporated and mixture boils. Reduce heat; simmer until sauce thickens, stirring often, about 5 minutes. Stir in chicken, peas, cream, and parsley; bring to simmer. Season with salt and pepper. DO AHEAD Can be made 8 hours ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing, adding broth by 1/4 cupfuls if mixture is very thick.
Preheat oven to 425°F. Transfer filling to 13x9x2-inch baking dish. Carefully place crusts atop filling. Bake until heated through, about 20 minutes. Let rest 5 minutes.