Ingredients for Chicken Pot Pie With Rich Pastry Crust
- 1.5 lbs boneless, skinless chicken breasts
- 2 celery stalks, chopped
- 1 teaspoon salt
- Peppercorn
- Parsley
- Bay Leaf
- Butter
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 1 medium potato, diced
- 1 cup frozen peas
- 2 1/2 cups all-purpose flour
- Chicken Broth
- 1 1/2 cups heavy cream
- Pepper
- 1 cup cold lard
- 1 large egg
- Water
- 1 tablespoon white vinegar
- Egg Yolk
- Milk
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How to Make Chicken Pot Pie With Rich Pastry Crust
- Stew 1.5 lbs boneless, skinless chicken breasts until cooked through (about 20 minutes).
- Debone the cooked chicken and shred it; you should have about 4 cups.
- Measure out 2 cups of chicken broth (reserve extra broth from chicken if needed).
- Heat 2 tablespoons of chicken fat or butter in a large skillet over medium heat.
- Sauté 1 medium onion (chopped), 1 medium carrot (chopped), 2 celery stalks (chopped), and 1 medium potato (diced) for 5 minutes, until tender-crisp.
- Add 1 cup frozen peas.
- Stir in 1/4 cup all-purpose flour until well blended.
- Gradually whisk in the 2 cups of chicken broth and 1 1/2 cups heavy cream until smooth.
- Cook and stir over medium heat, bringing the mixture to a boil and then simmering for 5 minutes, until thickened.
- Season generously with salt and pepper to taste.
- Combine the chicken mixture with the cooked chicken and pour into a 2-quart baking dish.
- For the pastry: In a large bowl, whisk together 2 1/2 cups all-purpose flour and 1 teaspoon salt.
- Cut in 1 cup cold lard using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together 1 large egg, 1/4 cup ice water, and 1 tablespoon white vinegar.
- Gradually add the wet ingredients to the flour mixture, mixing until a dough forms. Do not overmix.
- Turn the dough out onto a lightly floured surface and knead gently a few times. Roll out the pastry to 1/4 inch thickness and about 1 inch larger than your baking dish.
- Cover the chicken mixture with the pastry, folding the excess pastry under and crimping the edges to seal.
- With a sharp knife, cut a small diamond in the center of the top crust to allow steam to escape.
- Whisk together 1 egg yolk and 1 tablespoon of milk. Brush generously over the top crust.
- Bake in a preheated 400°F (200°C) oven for 30 minutes, or until the crust is golden brown and the filling is bubbly.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
108 g
Sugar
15g
Fat
223g
Carbs
23g
