pie

2 Dec

10 inch pie dish = 5-6 servings

Basic Pastry Recipe:
2 1/4 cups flour
I cup butter at room temp
1/2 cup cold water

Sift together flour and salt in a medium bowl. Work butter into flour with a pastry cutter and then with your hands until well blended. Add cold water and cut through with a butter knife. Carefully form into a ball by pushing the mixture together rather than working it. Cover with plastic wrap and chill in fridge for one hour. Remove from fridge and roll out dough on a lightly floured surface. If you only need enough for a single crust, rewrap the remainder and freeze. Note: the butter in this pastry makes it very rich. You can substitute half of the butter for shortening and the pastry will be equally light and flaky.

Pot Pie Filling:
1 Ib, chicken breast and/or legs
4 cups cold water
3 TBSP butter
1cup diced onions
1/2 cup diced celery
1 cup diced carrots
3/4 cup thinly sliced leek, white part only
3 TBSP flour
2 cups poaching liquid
1/2 cups peas
1/2 cups corn
1 TBSP finely chopped fresh thyme leaves
2 TBSP finely chopped fresh parsley
1 tsp salt
1/2 tsp freshly ground black pepper

Prepare pastry dough and cool in fridge for at least an hour. Place chicken in 4 cups of cold water and bring to a simmer. Poach boneless chicken breast for 20 minutes and chicken legs for 35 minutes. Remove the chicken from the heat and strain, reserving the poaching liquid, as you will need it to make the sauce. Cube the chicken.

In a large pot, melt the butter and add the onion, celery, carrot and leek. Saute for 10 minutes until vegetables are tender. Add the flour and cook for a few more minutes stirring constantly to incorporate and cook the flour. Add 2 cups of the poaching liquid. Stir and simmer for 10 minutes until the sauce has thickened.

Preheat oven to 350.

Now add the peas, corn, and cubed chicken to the sauce. Season with the chopped thyme, parsley and salt and pepper. Pour into a deep 10 inch pie dish. Place a pie bird in the center of the dish. The pie bird helps keep the pastry out of the filling and it also vents the pie during cooking. If you donft have one you can substitute with an inverted egg cup. Set aside to cool while you roll out the pastry.

Roll out the pastry and place on top of the pie. Trim the edges. Brush with beaten egg or milk to glaze. Remaining pastry can be used to decorate top of pie with leaves and other shapes. Cut 4 small vents in the pastry to allow steam to escape. Bake for 40 to 45 minutes.

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