Friday, March 31, 2017

double crust chicken pot pie... 1 hour and 30 minutes

the goods:

pie dough (make 2):
1 and 1/4 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into cubes
5 tablespoons iced water

1 rotisserie chicken, breast meat removed and cut into cubes
2 carrots, peeled and sliced
1 stalk celery, rinsed and sliced
1/3 cup unsalted butter
1/2 onion, chopped
1 yeaspoon minced garlic
1/3 cup all-purposed flour
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1 and 3/4 cups chicken broth
2/3 cup half-and-half
1 cup frozen peas
1 egg, beaten

 In a medium bowl, stir together flour, sugar, and salt. Cut the butter into the flour mixture using a pastry cutter, or 2 butter knives. Add water and stir together with a fork until dough pulls together. Dump onto a piece of plastic wrap and shape into a disc. Wrap in plastic and store in the fridge until ready to use. Do this twice (you should have 2 discs).
In a large skillet, melt the butter over medium heat. Add onions, carrots, celery, and garlic. Cook, stirring occasionally, until the onions are translucent. Whisk in flour, salt, pepper, and thyme. Slowly add chicken broth while whisking. Add half-and-half and continue cooking and stirring until there are no lumps in the sauce. Simmer over medium-low until thick, about 10 minutes. Stir in chicken and remove from heat.
Preheat oven to 425 degrees. On a lightly floured work surface roll out one dough round, turning as your roll so it doesn't stick, until you have a 12-inch circle. Carefully place the dough in the bottom of a 9-inch pie dish. Place the chicken mixture on top of the dough and sprinkle peas on top. Roll out second dough round and place on top of the pie. Trip both crusts so there is only about 1/2-inch overhang. Take the top and bottom crust and fold them under crimping them together with your fingers as you go. With a small knife, cut some vents in the top crust to allow steam to escape. Using a pastry brush, brush crust with beaten egg.
Place pie on a rimmed baking sheet (it will drip) and bake for 35-40 minutes, or until crust is golden brown. Cool for 10 minutes before serving.

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