Hot Chicken Pot Pie
- 1 (2 1/2 to 3 lb.) broiler-fryer
- 1 onion, quartered
- 1 stalk celery, cut into pieces 1 tsp. dried whole basil
- 1 tsp. dried whole thyme
- 1 tsp. dried whole rosemary leaves, crushed
- 1 tsp. salt
- 1 bay leaf
- 1 c. finely chopped celery
- 1 c. finely chopped onion
- 1 c. finely chopped carrots
- 1 c. finely chopped potato
- 1/3 c. butter, melted
- 1/2 c. all-purpose flour
- 1 1/2 c. half and half
- 1/2 tsp. salt
- 1/4 tsp. pepper
- HOT THICK 'N CRUSTY CHICKEN POT PIE
- Combine first 8 ingredients in a Dutch oven. Cover with water and bring to a boil; cover, reduce heat, and simmer 1 hour or until tender. Remove chicken from broth; strain broth, reserving 1 1/2 cups. Cool chicken, remove from bone, chop.
- Saute celery, onion, carrot and potato in butter until crisp-tender. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add reserved broth and half and half. Cook over medium heat, stirring constantly until thickened and bubbly. Stir in salt, pepper and the chopped chicken.
- Line greased pie-plate with bottom crust. Pour chicken mixture into crust and place second crust atop. Pinch edges of crusts together to seal and cut a few slits into top crust.
- Bake in 350 degree oven for 30 minutes or until top crust in golden brown. Let cool for 5-10 minutes and serve.
- PASTRY FOR THICK 'N CRUSTY CHICKEN POT PIE:
- 3 c. all-purpose flour
- 1 tsp. salt
- 1 c. shortening
- 1 egg, beaten
- 1/4 c. plus 1 tbsp. ice water
- 1 tbsp. vinegar
- 1 tbsp. milk and 1 egg, combined to brush over pastry
- Combine flour and salt; cut in shortening with pastry blender until mixture resembles coarse meal. Combine egg, water, and vinegar; sprinkle evenly over surface and stir with a fork until dry ingredients are moistened.
- Shape into a ball. Roll half of pastry to 1/8-inch thickness on lightly floured surface. Fit into a 9 1/2 inch deep-dish pie plate. Spoon chicken mixture into prepared pastry.
- Roll remaining pastry to 1/8-inch thickness and place over chicken filling. Trim, seal, and flute edges. Cut slits in top to allow steam to escape. Combine egg and milk; blend well. Brush over pastry. Bake at 400 degrees for 30 minutes or until golden brown. Yield: 6 servings.
onion, celery, thyme, rosemary, salt, bay leaf, celery, onion, carrots, potato, butter, allpurpose, salt, pepper
Taken from www.epicurious.com/recipes/member/views/hot-chicken-pot-pie-1215722 (may not work)