Frazzoo’s Chicken Pot Pie

Don’t be intimidated! You can do this–YES, YOU CAN!

First of all, two notes:
1. Salt and pepper is really to taste. I had to pick measurements to upload this to TK, but use your judgement.
2. The pastry dough recipe is one from a certain shoeless chef from the Hamptons. I’m no good with baking and pastries–it’s too exact a science for me. I prefer this recipe, but you can use whatever crust shakes your tassles.

Now, on to the fun!

Poach chicken breasts in enough water to cover by one inch. Bring water to a boil, add chicken, cover, lower heat, and simmer for 20 minutes.

For the crust:
Meanwhile, make the pastry. Mix together the 3 cups flour, 1 1/2 teaspoon of baking powder, and 1 teaspoon of salt in a food processor fitted with the mixing/metal blade. Add the shortening and butter and mix quickly using your hands to coat each piece with flour. Pulse 10-15 times until butter and shortening are the size of peas. Set the food processor to run and add the water until the dough just comes together–not too dry, not too moist. You may need to add a little more to get it to come together, so be careful and watch, watch, WATCH! Throw out the dough onto a lightly floured surface, flatten the dough into a disk and wrap it in plastic wrap. Rest dough in the fridge for 30-60 minutes.

For the filling:
When chicken is cooked, drain and remove to a board and allow it to cool just long enough for it to be easy to handle without burning your fingers. Dice up the chicken into cubes and allow to rest.

Heat chicken stock to a gentle simmer and stir in the chicken base. When chicken stock is going, add the carrots and allow them to simmer with the stock and absorb some of the stock.

In a small saucepan, melt the butter and saute the onions over medium heat until translucent. Add the flour and cook over low heat and stir constantly for 2 minutes until all lumps are gone and you have a thick roux. Season with salt and pepper and add roux to simmering pot of stock. Mix well. Add cream and stir constantly for 2 minutes, until thick.

Add chicken to pot, followed by celery, peas, corn, and thyme. Mix well and allow to simmer for 2 minutes. Pour into a lightly greased casserole dish (a large one works best).

Heat oven to 400 F.

Remove pastry crust from fridge, and dump onto a lightly floured surface. Roll out to a 1/4 inch to 1/8 inch thickness and carefully roll it over the top of the casserole. Crimp the dough over the sides of the casserole. Cut a few slits in the top of the crust to allow steam to escape, and brush with the egg wash. Cook for 30 minutes, or until crust is golden brown.