Nancy Lasseter’s Chicken Pot Pie
Crust Ingredients
10 Tbl Unsalted Butter, chilled & divided
1 1/4 cups All Purpose Flour, divided
1 Tbl Sugar
1 1/2 tsp Kosher Salt or 3/4 tsp Table Salt
1/4 cup Ice Water
(or 1 15 oz Store-Bought Pie Crust)
6-8 Servings
2 hours Prep
3 hours Cook
5 hours Total
Filling Ingredients
2 1/2 cups Chicken Broth
1 lbs Boneless Skinless Chicken Thighs
1/4 cup Butter
1 Yellow Onion, diced
2 Large Carrots, peeled & diced
2 ribs Celery, diced
2 tsp Kosher Salt or 1 tsp Table Salt
Freshly Ground Black Pepper
1/4 cup LFW Enjoué or Voilá
1/2 cup All Purpose Flour
1 Tbl LFHF Homestyle Blend
1/2 cup Heavy Cream
3/4 cup Frozen Peas
For the Crust
Grate 2 tablespoons butter on large holes of box grater and place in freezer. Cut remaining 8 tablespoons butter into ½-inch cubes.
Pulse ¾ cup flour, sugar, and salt in food processor until combined, 2 pulses. Add cubed butter and process until homogeneous paste forms, about 30 seconds. Using your hands, carefully break paste into 2-inch chunks and redistribute evenly around processor blade. Add remaining ½ cup flour and pulse until mixture is broken into pieces no larger than 1 inch (most pieces will be much smaller), 4 to 5 pulses. Transfer mixture to medium bowl. Add grated butter and toss until butter pieces are separated and coated with flour.
Sprinkle 2 tablespoons ice water over mixture. Toss with rubber spatula until mixture is evenly moistened. Sprinkle remaining 2 tablespoons ice water over mixture and toss to combine. Press dough with spatula until dough sticks together. Transfer dough to sheet of plastic wrap. Wrap in plastic and flatten to form 5-inch disk. Refrigerate dough for at least 2 hours or up to 2 days. Let chilled dough sit on counter to soften slightly, about 10 minutes, before rolling.
For the Filling
Place chicken broth and chicken thighs in a medium size pot so broth covers chicken. Set over medium heat and bring to a simmer. Turn heat to low and simmer, covered for 30 minutes. Remove from heat, keep covered and let chicken rest unditurbed in broth for another 30 minutes.
Remove chicken from broth, reserving broth, and either shred chicken or small dice. Set aside in a separate bowl from broth.
Adjust oven rack to middle position and heat oven to 425 degrees F.
Melt butter in large saucepan over medium heat. Add onion, carrots, celery, salt, and pepper and cook until vegetables begin to soften, about 6 minutes.
Add wine and cook 2 more minutes. Add flour and cook, stirring constantly, until golden, 1 to 2 minutes. Slowly stir in reserved broth and herb blend, and bring to simmer over medium-high heat. Simmer until sauce is thickened about 8 minutes. Off heat, stir in heavy cream, reserved chicken and peas. Check for salt. Let cool slightly while you roll out dough.
Roll dough into 12-inch circle on well-floured counter. Roll dough loosely around rolling pin and unroll it onto 9-inch pie plate, leaving at least 1-inch overhang around edge. Ease dough into plate by gently lifting edge of dough with your hand while pressing into plate bottom with your other hand.
Transfer filling to dough-lined pie plate. Loosely roll remaining dough round around rolling pin and gently unroll it onto filling. Trim overhang to 1/2 inch beyond lip of plate. Pinch edges of top and bottom crusts firmly together. Tuck overhang under itself; folded edge should be flush with edge of plate. Crimp dough evenly around edge of plate using your fingers. Cut four 2-inch slits in top of dough.
Place pie on rimmed baking sheet. Bake until top is light golden brown, 18 to 20 minutes. Reduce oven temperature to 350 F degrees, rotate sheet, and continue to bake until crust is deep golden brown, 20-30 minutes longer. Let pie cool on wire rack for at least 45 minutes. Serve.
