CHICKEN POT PIE

Makes one 9 ½-inch pie pan, serves 6

Some cooks would argue this isn’t a “pot” pie, strictly speaking. Perhaps it isn’t, but it IS a delicious covered pie that you’ll be happy you made. Alter the filling as you wish, and keep in mind that fish and shellfish tend to release a lot of liquid, so beware, if that’s the direction you head. Substitute a seafood stock accordingly.

Dough:
1 ½ Cs (150 g) all-purpose flour
1 ½ tsp (7 g) kosher salt
¼ C (60 g) vegetable shortening or lard
¼ C (60 g) butter, cut into small cubes
3-4 TBLS (45 ml) cold water

Mix flour and ½ tsp salt in a bowl. Add shortening and cubed butter. Work fats into flour with your fingers or pastry cutter, until mixture resembles coarse breadcrumbs. Sprinkle one tablespoon of water at a time, stirring with a fork after each addition, until dough holds together. You will have about 300 g of dough. Divide dough into two pieces of 220 grams and 70 grams. Flatten each piece of dough into a disk about 1-inch thick. Wrap each in plastic film, and chill in refrigerator for two hours. Roll each piece of dough into a round ⅛-inch thick, dusting with flour to keep the dough from sticking to the work surface. Brush excess flour from dough and lay the pieces of dough on a parchment-lined baking sheet or pizza round. Refrigerate for 30 minutes until needed.

Filling:
8 TBL (110 g) unsalted butter + 2 TBL (30 g) for sauté
8 tablespoons (90 g) all-purpose flour
1 cup (235 ml) chicken stock
½ cup (118 ml) half and half
½ cup (118 ml) crème fraîche
¾ cup 110 g) wild mushrooms, sliced ¼- inch thick
¾ cup (110 g) leeks, sliced ¼” thick
¾ cup (125 g) carrots, sliced ¼” thick
½ cup (65 g) celery, sliced ¼” thick
¾ cup (120 g) peas (can be frozen peas)
2 chicken breasts (400 g), cooked – sliced ¼-inch thick
1 sprigs thyme, leaves stripped
3 tablespoons (10 g) chives, or spring onions, chopped
2 tablespoons (10 g) parsley, chopped
1 teaspoons (5 g) kosher salt
½ teaspoons freshly ground Tellicherry pepper
2 tablespoons cream or half and half
1 whole egg for egg wash

Heat oven to 425° F

Make a blond roux with butter and flour. Combine and whisk together chicken stock, half & half, and crème fraîche. Pour liquid all at once into roux and whisk until smooth. Cook over medium heat until thickened, about 4 mins. Pour mixture through sieve and set aside in a mixing bowl.

Salt mushrooms lightly and sauté mushrooms in butter. Set aside. Sauté leeks, celery, and carrots with 2 oz water. Off heat, add peas. Cool vegetables to room temp. Fold vegetables, chicken, thyme, chives, salt, and black pepper into roux.

Remove the dough from the refrigerator and allow to come to room temperature. Grease the pie pan with softened or melted butter. Line a 10-inch pie plate with the larger round. Press the dough gently into the corners of the pan. Trim edges to produce a 1-inch overhang.

Scoop the filling into the pie pan with a spatula. Smooth the surface of filling. Place the smaller dough round on top, fold the bottom crust up and over and seal edges in a crimp or other fashion. Cut a vent in the top shell and apply any decorations you fancy. Make an egg wash with the egg and 2 tablespoons of cream. Brush tart shell lightly with egg wash.

Place pie on a foil-lined baking pan and place in center of oven. Reduce heat to 400° F and bake 45 minutes, turning pan occasionally. When top is evenly browned, reduce heat to 350° F and bake 20 minutes longer, until pie is bubbling. Cool for 25 mins to before serving.