Chicken Pot Pie
- 2 cups All Purpose Flour
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 cup butter shredded
- 1 tablespoon orange juice
- 1 egg (whisked)
- 5 Tablespoons ice cold water
Take all dry ingredients and combine, and do the same with the wet. Using a cheese grater grate the butter. Place all ingredients (wet with wet and dry with dry in separate bowls and place in fridge for 20 minutes.)
Combine butter with dry ingredients using a dough knife. This helps with you not over heating the butter and causing it to melt. Pie crust is a lot like biscuit dough, in a sense that you don’t want to over work it because it will leave your pie dough feeling flat and heavy. You want to cut in the shredded butter until it is a coarse meal (resembles a beach sand texture). If it gets too warm at any point put it back in the fridge for a few minutes. Once the butter is incorporated into the flour start mixing, using a rubber spatula, the water, egg and orange juice. Combine until it forms a soft dough. Divide in half and then wrap in plastic wrap and refrigerate until ready to use. This recipe will make enough pie crust for the top and the bottom.
On a floured surface, using a floured rolling pin, begin to roll out dough too desired thickness. I like to take the pie pan I’m using and coat the inside of the pan with a little shortening. That way nothing sticks on the way out. Lay the pie crust in the pan, and gently press down the crust into the nooks and crannies of the pie pan. Roll out the other half of the dough and place on the side until youre ready to finish your pie off.
- 5 Chicken thighs, bone in skin on
- ¾ cup peas and carrots
- 1 onion diced
- 1 stalk of celery, sliced thin
- 4 cloves of garlic, sliced thin
- ½ cup white wine
- ¼ cup flour
- 1 ½ cups chicken stock
- 1 cup heavy cream
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 teaspoon fresh thyme
- salt and pepper to taste
In a pot big enough to sear off your chicken thigh, add enough vegetable oil to cover the bottom of the pot. Sear chicken on both sides and then remove from pot and set aside. Add garlic to the pan and begin to toast. Once you hit that light tan color add your onions and celery to cool the pot down. Once your onions and celery have sweated down add your white wine and reduce by half. Add your chicken back to the pot, cover with water and bring up to a boil. Reduce to a simmer and cook until chicken thighs are done, readjust your seasoning with salt and pepper. Remove from heat and let the chicken cool, this allows the chicken to reabsorb the flavor, and seasoning that it was cooked in.
Add 2 tablespoons of oil a pot and add your flour. Incorporate to make a roux and cook down on low heat for 2-3 mins, stirring frequently. Add your chicken stock and heavy cream and whisk until smooth. Simmer on low heat until thickened. Adjust your gravy with salt and pepper. If the gravy is too thick add a little bit of water until it reaches the right consistency.
Shred the chicken and add all your vegetables to the gravy. Coat the rim of your pie crust with an egg wash (1 egg 2 tablespoons water whisked together) Add your filling into the pie crust and cover the pie with the pie dough you rolled flat. Coat the top of the pie crust with the same egg wash to create a golden brown delicious crust.
I would recommend you pick up a set of pie crust guards. Help protect the edges of your crust so it doesn’t burn. Most can be picked up on Amazon relatively cheap.
This pie crust wasn’t mine at first, it was passed down from my wife’s family throughout the years. This pie dough was used throughout the great depression from her family. It might be my favorite pie dough of all time, it’s very light and very tender. Everything a good pie crust should be. This is a fairly easy recipe, however heat and over mixture is your biggest enemy. This pie dough is extremely versatile; it can be used for savor as well as sweet pies. You don’t have to add the orange juice and if you don’t want to just make sure you add an additional tablespoon of water to help compensate for the reduction of orange juice.