chicken pot pie recipe

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Chicken Pot Pie with Herbed Crust

(from The Grassfed Gourmet Cookbook)

For the crust:

1 1/2 cups all purpose flour

3/4 tsp. salt

1/4 tsp. freshly ground black pepper

1 tsp. dried thyme

1/2 tsp. dried oregano

8 T. butter or lard

6-8 T. ice water

Combine the flour, salt, pepper and dried herbs in a medium bowl. Use

a pastry blender or fork to cut the butter or lard into the flour

mixture until it is crumbly. Add the ice water gradually, mixing

quickly with a fork until the dough is just moist enough to blend

together. Be careful not to add too much water. You may not need the

full 6 tablespoons. Shape the dough into a ball, then place on a

floured surface, and roll out to a rectangle at least 9X13 inches.

For the filling:

6 T.unsalted butter

3 small stalks celery, coarsely chopped

3 carrots, scraped and finely chopped

1 large onion, sliced into thin wedges

1/2 tsp. salt

1/4 tsp. pepper

3/4 cup fresh or thawed whole corn kernels

1/2 cup fresh or frozen peas

3 cups cooked chicken or turkey, shredded

1/2 cup all-purpose flour

2 cups chicken broth

1 cup whole milk

1/2 cup half-and-half

1 tsp. dried thyme, or 1 T. fresh

2 T. dry sherry

Preheat the oven to 400 degrees.

Melt 2 T. butter in a large, non-reactive saucepan, then saute the

celery, carrots and onions over medium high heat until they are

crisp-tender, approximately 4-5 minutes. Remove to a large bowl, and

keep warm. Add the salt, pepper, corn, peas, and shredded chicken or

turkey to the vegetables, and stir gently until well combined.

Melt the remaining 4 T. butter in the saucepan. Turn off the heat, add

the flour and stir in quickly. The mixture will be pasty. Over medium

heat, stir in the broth, milk, half and half, and thyme. Bring the

liquid to a boil, stirring occasionally; lower the heat and simmer,

stirring often, until the sauce is thick and rich. Stir in the sherry.

Pour the sauce over the meat and vegetables, and mix gently. Season to

taste with addtional salt and pepper. Pour the entire contents of the

bowl into a 13X9 inch baking pan, and top with the herbed pie crust.

Fold down and crimp overlapping edges so that the crust fits inside

the pan. Pierce the top several times with a sharp knife, and bake for

35-45 minutes, or until the top is golden brown and the filling is

bubbling.