Copy Cat Recipe

I ate at Claim Jumper, here in Phoenix near I-17 and Loop 101, over 20 years ago.  I remember their portions were HUGE.  This time I ordered the Chicken Pot Pie.  Yep… it was huge.  And very tasty.  I had left-overs, so I researched this recipe so that I could get the crust right.

INGREDIENTS

• 1 cup half and half
• 1 cup chicken broth
• 3 tablespoon all-purpose flour
• 2 cup shredded, roasted, skinless chicken breast
  VEGETABLES
• 1 onion – chopped
• 1 C cremini mushrooms
• 1/4 C frozen peas
• 1 carrot – julienne strips
• 2 stalks celery – strings removed, then sliced
• 2 cloves garlic – chopped
  OR
• 2 cup mixed frozen vegetables, thawed
  PLUS
• 2 tablespoon chopped fresh flat-leaf parsley
• 2 tablespoon chopped chives
• 1 teaspoon chopped fresh thyme
• 1 tsp chopped tarragon
• 1 teaspoon lemon juice
• 1 teaspoon salt
• 1/2 teaspoon grated lemon zest
• 1/2 teaspoon freshly ground black pepper
• 1 (half of a 14.1 oz. pkg.) ready-to-use refrigerated pie crust

STEP BY STEP

1. Heat oven to 425 degrees.
2. In a medium saucepan, whisk together half-and-half, broth, and flour.
3. Bring to a boil, then reduce heat and simmer, stirring frequently until mixture is thick – about four minutes.
4. Stir in chicken, vegetables, parsley, chives, thyme, lemon juice, lemon zest, salt, and pepper.
5. Let simmer for 30 minutes
6. Cover and keep warm.
   
   PASTRY CRUST

• 1 1/2 C AP flour
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1  egg yolk
• 4 TBL cream cheese – cold pieces
• 8 TBL cold butter – cold pieces
• 1/4 C ice water

1. Put in everything except the water and pulse until crumbs form
2. Drizzle in water until it STARTS to come together
3. Cut evenly into four parts
4. Create a ball of each and refrigerate 30 minutes
5. Roll out pie crust into large circles
   NOTE:  If you want a bottom crust as well as a top crust, double this recipe.  I use only a top crust.ASSEMBLY

1. If you have a bottom crust, press that into the bottom of the ramekin and “blind bake” it for 10 minutes.
2. Divide pie filling among four 10-ounce ramekins.
3. Drape crusts over tops and fold edges down over rims.
4. Cut an X into center of each pie to vent.
5. Bake 25 minutes, until pastry is browned and filling is bubbly.
6. Cool 5 minutes before serving.