CHICKEN POT PIES
Yields 5 to 6 Individual Pies or 1 Large Pie
- 1 ½ lbs. of Flour
- 1 lb. Unsalted Butter
- 2 ¼ tsp of Salt
- 1 Cup Cold Water
- Cut butter into small pieces.
- Combine Flour, Butter, and Salt in large bowl.
- With your hands mix flour, butter, and salt together until butter is pea size. Do not over work or crust will be tough.
- Slowly add just enough water for mixture to come together and form a ball. It should be smooth and not tacky. Form dough into one large round or 5 to 6 small rounds. Wrap in plastic wrap and put into refrigerator and let rest.
Note: Dough can be made up to 3 days in advance.
Chicken Pot Pie Filling
- 1 Whole Chicken (3 to 4 pounds)
- ¼ lb. Butter
- 1 Cup Diced Carrots
- 1 Cup Diced Celery
- 1 Cup Diced White Onions
- 1 tsp Thyme, chopped fine
- 1 tsp Nutmeg
- 1 tsp Old Bay Seasoning
- ¼ Cup White Wine
- ¼ lb. All-Purpose Flour
- 2 ½ Quarts of Chicken Stock
- ½ Cup Buttermilk
- 1 Cup Frozen Peas
- 1 Cup Frozen Corn
- Salt and Pepper to taste
- Roast Chicken. Let cool and pick meat discarding the skin and bones. Make sure to reserve any chicken fat.
- In heavy-bottomed pan melt butter with chicken fat. Add carrots, celery, onions, thyme, nutmeg, Old Bay and wine. Sautee just until vegetables begin to soften. Stir in flour to make thick paste. Turn heat to low and stir in cold stock. Bring sauce back to a simmer and a thicker sauce will form. Fold in chicken meat and buttermilk. Bring back to a simmer and season with salt and pepper. Remove from heat and stir in frozen peas and corn. Cool mixture completely before making the pies.
- While mixture is cooling roll out pie dough. Coat rolling area with all-purpose Flour. Roll out 1 large or 5 to 6 individual rounds. Size of pie rounds depends on size of dish. Make sure to roll it larger than dish so you can crimp edges.
- When pie filling is cool place in dish and cover with dough. Neatly crimp edges of dough to form a seal around dish. Place in freezer and freeze completely before baking. Bake at 350 degrees F from frozen. Place on sheet pan to avoid spillage in bottom of oven. Bake until golden brown and bubbly (1 hour or more).