Chicken Pot Pie

SERVINGS: 6-8
DIETARY: None
DIFFICULTY: Somewhat Difficult
PREP/COOK TIME: 40 min/70 min

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Pie Crust

• 2 c. all-purpose flour
• 2 sticks cold unsalted butter, cubed
• Salt
• Ice cold water
• 2 egg yolks
• 2 tbsp. buttermilk (or regular milk)

Filling

• 2-3 cooked chicken breasts, shredded
• 3 carrots, peeled and diced small
• 2 celery stalks, diced small
• ½ sweet onion, diced small
• 3 cloves garlic, diced small or paste
• 3 yellow potatoes, peeled and diced small
• ½ c. frozen peas
• 2 sprigs rosemary
• 2 sprigs sage
• 2 sprigs thyme
• 2 bay leaves
• 1 tbsp. whole pepper corns
• Butcher twine
• Mesh fabric
• 1 stick unsalted butter
• 1/3 c. flour
• 28 oz. unsalted chicken stock
• 4-6 oz. heavy cream
• salt and pepper

1. Preheat oven to 425 F.
2. Start by making the pie dough. In a large bowl add the flour, cubed butter, and salt. With a dough mixer (or fork) start mashing the flour and butter. Throughout the process, add a tbsp. of iced water until the dough begins to form (be careful not to melt the butter and/or over mix the dough).
3. Once the dough comes together and is cohesive (not sticky and does not break apart), form into a patty or ball and wrap with plastic wrap. Keep in the fridge until ready.
4. Put the rosemary, thyme, bay leaves, sage, and pepper corns into a mesh fabric and wrap with butcher twine so the ingredients don't fall out (you can also just add the herb without the mesh fabric, just takes more time to remove). Set aside.
5. Place a large dutch oven or pot on the stove at medium heat. Add the stick of unsalted and once melted add the potatoes. Cook for about 2-3 min.
6. Add the carrots, celery, onion, and garlic. Cook for another 2-3 min or until the onions are translucent. Add the flour and cook down for another 2-3 min.
7. Once the flour is incorporated and cooked down, add the chicken stock and shredded chicken. At this point add some salt and pepper. Cook until the liquid is at a slight boil and starts to thicken, around 5-8 minutes.
8. Add the frozen peas, heavy cream, and more salt and pepper to finish. Stir and set aside until cool and no longer steamy (consistency should coat a spoon and not too liquidy).
9. Remove the pie dough from the fridge. Add a small amount of flour to a flat surface and roll out the dough to about 1/8 inch. Place the dough into a greased 10-12" circle baking dish or cast iron pan. Trim the extra off.
10. Pour the chicken pot pie filling in the baking dish (try not to over fill). Roll out the remainder of the dough and place on top of the filling. Crimp the edges so the dough becomes one and the filling can't seep out.
11. In a small bowl add the egg yolks and milk. Whisk until uniform. With a cooking brush, brush the egg wash on top and on the edges. With a small paring knife, add three slits so the steam can escape during baking.
12. Place the pie in the oven and bake for about 40-50 minutes or until the top and edges area a light golden brown. Remove from the oven, cool, and enjoy on a night Autumn night.