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Chicken Pot Pie
Source of Recipe
From the Grass-fed Gourmet
Herbed Pie Crust
1 1/2 cups whole wheat pastry flour (I use sprouted soft white wheat)
3/4 tsp salt
1/4 tsp fresh ground pepper
1 tsp thyme
1/2 tsp dried oregano
8 Tbs butter or lard
6-8 Tbs ice water
Combine flour, salt, pepper, and dried herbs in a medium bowl, Use a
pastry blender or fork to cut the butter/lard into the flour mixture
until it is crumbly. Add the ice water gradually, mixing quickly with a
fork until the dough is just moist enough to hold together. BE CAREFUL
not to add too much water. You may not need the full 6 Tbs. Shape the
dough into a ball. Then place on a floured surface and roll out to a
rectangle at least 9x13 inches. (This makes a pot pie with only a top
crust..no soggy bottoms. But I am sure you could shape different for a
regular round pan and put it on top and bottom).
Filling....
6 Tbs unsalted butter
3 small stalks of celery, chopped
3 carrots, finely chopped
1 large onion, sliced into thin wedges (I leave this out...LOL)
1/2 tsp Celtic Sea Salt
1/4 tsp freshly ground black pepper.
3/4 cup fresh or thawed whole corn kernels
1/2 cup fresh or frozen peas
3 cups cooked chicken or turkey, shredded
1/2 cup flour (I use WW)
2 cups chicken or turkey broth
1 cup whole milk
1/2 cup half-and-half (I never have this in the house so I use heavy
cream)
1 tsp dried thyme or 1 Tbs fresh
2 Tbs dry sherry
(most of the time I add in whatever leftover veggies I have in the
frig...usually carrots, green beans & broccoli. I usually add in some
frozen peas and corn too)
Preheat over to 400 F
Melt 2 Tbs of the butter in a large, non-reactive saucepan, then sauté
the celery, carrots & onions over medium-high heat until they are
crisp-tender, approx 4-5 min. Remove to a large bowl, and keep warm (I
throw a kitchen towel over the top). Add the salt, pepper, corn, peas,
and shredded chicken to the vegetables and stir gently until well
combined.
Melt the remaining 4 Tbs of butter in saucepan. Turn off the heat and
add the flour, and stir quickly (making a roux) The mixture will be
pasty. Over medium heat, stir in the broth, milk, half-and-half, and
thyme. Bring the liquid to a boil, stirring occasionally; lower the heat
and simmer, stirring often, until the sauce is thick and rich. Stir in
the sherry (sometimes I use sherry and sometimes I use whatever yummy
red wine I have open).
Pour the sauce over the meat and vegetables, and mix gently. Season to
taste with additional salt & pepper. Pour the entire contents of the
bowl into a 9 x 13 inch baking pan, and top with the herbed pie crust.
Fold down and crimp overlapping edges so that the pie crust fits inside
the pan. Pierce the top several times with a sharp knife, and bake for
35-45 minutes, or until the top is golden brown and filling is bubbling.
Serves 6.
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