Snow, snow, snow. We got a Nor'easter today, in fact it is still happening as I write this. We should get a foot of the fluffy white stuff before it is over tomorrow.
Everyday at the Round Barn inn we serve afternoon "snacks", what some inns might call "tea" we prefer to be a bit more relaxed. Every afternoon when the guests are arriving back to the inn from their busy day; whether at the slopes, shopping, or just sight seeing, we love to offer something to come home to. As I mentioned, it was snowing (and still snowing!), so in light of this, I thought, hearty, warm, and comfort food. Now of course don't get me wrong, the snow is great for the snowshoeing, skiers and riders (and everyone else), but this little story is about pie, not snow, not skiing, just pie - chicken pie.
Did I mention it was snowing? I think I also mentioned that I decided I to prepare something a bit heartier for our guests in case of being snowed in (hmmm, sounds pretty good to me), this is when I tell you of the chicken pot pie.
It used to be that dishes like pot pies, stews and the like were a good way to utilize leftovers or lesser used cuts of meat. So, I had some Misty Knoll Chicken legs and thighs, I seasoned them well, seared them, braised them and then I picked the meat, mixed it with some roasted root vegetables, in a rich creamy chicken gravy and let it cool. Next, I made the shell.
2 1/2 cups all-purpose King Arthur flour
1 teaspoons sugar
1 teaspoon salt
1 cup (2 sticks) cold unsalted Vermont butter, cut into small pieces
2 large egg yolks, lightly beaten
5 tablespoons cold water
Pulse flour, sugar, and salt in a food processor to combine. Add butter; pulse until mixture resembles coarse meal, about 10 seconds. Add yolk; pulse. With machine running, add cold water in a slow, steady stream through feed tube; process until dough just holds together (no more than 20 - 30 seconds). Empty the processor onto counter, and finish kneading the dough by hand using the heal of your hand, do not over handle, and make the dough warm. Shape into a disk about 1 inch thick. Wrap in plastic, and refrigerate at least 1 hour.
Preheat over to 400 degrees. Roll out dough to about 1/8 inch thick (well a bit thicker)
Line your sprayed pie dish with the dough. I like to have the dough hang out considerably, so that I can double over (under actually) the crust for crimping it gives a big bold regal like appearance, and when your crust is tasty, why not? Next, you dock the dough, that's where you take a fork and make holes in it, like a cracker.
Line the crust with parchment paper, or wax paper, or foil if need be, line with pie beans, or whatever pie weight you like. What we are doing here is called blind baking.
The shells are now ready for the oven, bake at 400 degrees for about 4 minutes then turn the heat down to about 325 and continue to bake about 15 more minutes, watch your crust edges to be sure they do not brown too quickly and watch the center to be sure it bakes. The center of the shell should not brown, it should just "firm up".Roll out more dough and cut into 1/2 inch x 10 inch strips about 8 strips. When the shell is cooled fill with the pot pie mix
and make some nice lattice work on top with the dough strips, brush with a beaten egg (just the strips). Now your pie is ready to be baked and served, you will need to bake at 300 degrees for about 40 minutes or until the center of the pie reaches 160 degrees.
Fresh Pot pie. Perfect. Comfort food at it's finest.
The beauty of the dish is, you can hold it for a day (or two if you have to) and finish baking later. Isn't winter wonderful?
Thanks for reading, and remember, Cook from your heart!
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