from America’s Best Lost Recipes
I am not a pot pie person, or a crust person, but this is Really good! I even Love the crust!! We did use our Thanksgiving left over turkey and it turned out great. Making the crust a day early is advised to cut some prep work on the day of, and it has to chill anyway.
2 ½ lbs chicken
Salt and pepper
1 stick butter
1 celery rib, chopped fine
2 cloves garlic minced
1/3 c flour
12 oz can evaporated milk
2 c low sodium chicken broth
1 tsp grated lemon zest
3 scallions chopped
1 recipe Double Crust Pie Dough
¾ c shredded sharp cheddar cheese
1 large egg, beaten, for brushing
Prepare pie dough.
Adjust oven rack to middle position. Heat oven to 400. Pat chicken dry with paper towels and season with salt and pepper. Roast until chicken registers 160 degrees, about 35 minutes. Let cool to room temperature. Reduce oven temperature to 350.
Melt butter in a saucepan over medium heat. Cook celery until softened, about 5 minutes. Add garlic and cook about 30 seconds until fragrant. Stir in flour and cook until it begins to brown, about 1 minute.
Stir in milk, broth, and zest and bring to a boil. Reduce heat to low and simmer until thickened, about 5 minutes. Strain sauce into a large bowl (discard vegetables), stir in the chicken and scallions and season to taste with salt and pepper. Let the filling cool until just warm, about 30 minutes.
Spoon chicken mixture into pie shell and sprinkle with cheese. Top with remaining chilled circle of dough. Trim all but 1/2” dough overhanging the edge of the pie plate. Press top and bottom of crusts together, then tuck edges underneath. Crimp dough evenly around the edge of the pie using your fingers.
Cut 4, 2” slits in top of dough, brush with beaten egg, and bake until crust is deep golden brown, 45-55 minutes. Let cool 10 minutes. Serve.
Double Crust Pie Dough:
2 ½ c flour
2 T sugar
1 tsp salt
8 T vegetable shortening, cut into 1/2” pieces and chilled
12 T butter cut into ¼” pieces and chilled
6-8 T ice water
Process flour, sugar, and salt in food processor until combined. Scatter shortening over the top and process until mixture has the texture of coarse sand. Scatter butter pieces over the top and process until it resembles coarse crumbs. Transfer to a bowl.
Sprinkle 6 T water over mixture. Stir and press dough together, using a stiff rubber spatula, until dough sticks together. If dough does not come together, stir in remaining water, 1 T at a time until it does.
Divide dough into 2 even pieces and flatten each into a 4” disk. Wrap each tightly in plastic wrap and refrigerate 1 hour. (The dough can be refrigerated if wrapped tightly for 2 days, or frozen for 2 months. If frozen, let the dough thaw on countertop until malleable before rolling).
Let the chilled dough soften slightly at room temperature before rolling out into 2, 12” circles on a floured surface and fitting one into pie plate. Chill the other. To make the top, let it roll around the rolling pin to lift.
2 ½ lbs chicken
Salt and pepper
1 stick butter
1 celery rib, chopped fine
2 cloves garlic minced
1/3 c flour
12 oz can evaporated milk
2 c low sodium chicken broth
1 tsp grated lemon zest
3 scallions chopped
1 recipe Double Crust Pie Dough
¾ c shredded sharp cheddar cheese
1 large egg, beaten, for brushing
Prepare pie dough.
Adjust oven rack to middle position. Heat oven to 400. Pat chicken dry with paper towels and season with salt and pepper. Roast until chicken registers 160 degrees, about 35 minutes. Let cool to room temperature. Reduce oven temperature to 350.
Melt butter in a saucepan over medium heat. Cook celery until softened, about 5 minutes. Add garlic and cook about 30 seconds until fragrant. Stir in flour and cook until it begins to brown, about 1 minute.
Stir in milk, broth, and zest and bring to a boil. Reduce heat to low and simmer until thickened, about 5 minutes. Strain sauce into a large bowl (discard vegetables), stir in the chicken and scallions and season to taste with salt and pepper. Let the filling cool until just warm, about 30 minutes.
Spoon chicken mixture into pie shell and sprinkle with cheese. Top with remaining chilled circle of dough. Trim all but 1/2” dough overhanging the edge of the pie plate. Press top and bottom of crusts together, then tuck edges underneath. Crimp dough evenly around the edge of the pie using your fingers.
Cut 4, 2” slits in top of dough, brush with beaten egg, and bake until crust is deep golden brown, 45-55 minutes. Let cool 10 minutes. Serve.
Double Crust Pie Dough:
2 ½ c flour
2 T sugar
1 tsp salt
8 T vegetable shortening, cut into 1/2” pieces and chilled
12 T butter cut into ¼” pieces and chilled
6-8 T ice water
Process flour, sugar, and salt in food processor until combined. Scatter shortening over the top and process until mixture has the texture of coarse sand. Scatter butter pieces over the top and process until it resembles coarse crumbs. Transfer to a bowl.
Sprinkle 6 T water over mixture. Stir and press dough together, using a stiff rubber spatula, until dough sticks together. If dough does not come together, stir in remaining water, 1 T at a time until it does.
Divide dough into 2 even pieces and flatten each into a 4” disk. Wrap each tightly in plastic wrap and refrigerate 1 hour. (The dough can be refrigerated if wrapped tightly for 2 days, or frozen for 2 months. If frozen, let the dough thaw on countertop until malleable before rolling).
Let the chilled dough soften slightly at room temperature before rolling out into 2, 12” circles on a floured surface and fitting one into pie plate. Chill the other. To make the top, let it roll around the rolling pin to lift.
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