Yields – 5/6 Individual Pies or 1 Large Pie20487_potpie_-7776

Crust

1 ½ lbs. of Flour

1 lb. Unsalted Butter

2 ¼ tsp of Salt

1 Cup Cold Water

Directions

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 water until mixture comes together and forms a ball.  It should be smooth and not tacky.  Form dough into one large round or 5/6 small rounds.  Wrap in plastic wrap and put into refrigerator and let rest.

Dough can be made up to 3 days in advance.

Chicken Pot Pie Filling

1 Whole Chicken (3 to 4 pounds)

¼ lb. Butter

¼ lb. All Purpose Flour

2 ½ Quarts of Chicken Stock

½ Cup Buttermilk

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

¼ Cup White Wine

1 Cup Frozen Peas

1 Cup Frozen Corn

Salt and Pepper to taste

Directions

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 and 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 AP Flour.  Roll out 1 large or 5/6 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 from frozen.  Place on sheet pan to avoid spillage in bottom of oven.  Bake until golden brown and bubbly.  Could take 1 hour or more.