In the past, my experiences with Chicken Pot Pie have been nothing to sing about
… they’ve been those frozen, gooey, little individual things with the grainy crust, an over-abundance of English peas, and chicken – like substance.
I knew I could do better than those things.
And, I did.
Rich, thick, chicken-y sauce… the perfect blend of seasonings…. a carefully balanced ratio of meat – to – veg – to – peas…
… and a flaky crust to kill for…. really, “kill ’em done dead.”
So, dig out you favorite big-ass casserole pan and let’s get at it.
Plate Fodder’s –
Chicken Pot Chicken Pot Chicken Pot Pie!
For the Crust:
2 Cups AP Flour
1 Teaspoon Salt
1/2 Cup Cold Butter
1/2 Cup Cold Lard
1/2 Cup Ice Water (more or less)
The tools of the Trade:
Flour for Rolling the dough
For the Filling:
3 (6 to 8 ounce) Boneless / Skinless Chicken Breasts
1/2 Cup Water
1/3 Cup EACH – Diced Onion / Diced Celery / Diced Carrots
1/2 Cup Fresh English Peas
1/3 Cup Butter
1/3 Cup AP Flour
1 1/2 Cups Chicken Broth
1/2 Cup Milk
1/2 Teaspoon Salt
1/4 Teaspoon Black Pepper
1/4 Teaspoon Poultry Seasoning
1/4 Teaspoon Celery Seed
1 Bay Leaf
1 Beaten Egg for crust top
10″ Casserole Dish
Large Sauce Pan
Large Zipper Bag
Make your Dough:
Add the flour, salt, lard and butter to the processor and pulse until it forms a fine crumble. Continuing to pulse, gradually add the water until the dough clumps together and forms a ball. Scoop the dough up and place in the sipper bag. Press the dough flat and chill for 20 minutes.
Make your Filling:
Place the chicken and water in a zipper bag and micro on high for 3 minutes – Dice the chicken, retain the liquid in the bag and set aside.
Melt the butter in the sauce pan and saute all the vegetables and all the spices in the butter until the onions are clear and soft. Add the flour and stir to form a paste. Add the chicken stock and milk and bring to a boil. Add the chicken and the retained liquid, return to a boil and cook until the filling is thick. Set aside
Preheat the oven to 425. Retrieve the dough, divide in half and roll into two large circles. Line the casserole with one of the dough sheets and fill the dish with all the filling. Top with the second crust, cut and crimp the edges and cut several vents into the top of the pie. Brush the top crust with beaten egg.
Bake at 425 for 55 Minutes. If the top becomes too brown, lay a sheet of tin foil loosely over the top to shield the crust.
Cool for 20 Minutes before serving to allow the interior to continue to thicken a bit.