Tender chicken, veggies catered to your taste, in a tender flaky English Wig crust and just the right amount of gravy goodness for each bite.
Servings: 45-inch pot pies
Author: Portlandia Pie Lady
Ingredients
Chicken & Vegetable Filling
3-1/2cupschicken stock
4tablespoonsbutter
1/2cupchopped onions
1/2cupchopped celery
1-1/2cups peeled & chopped carrots
1/2cupfrozen green beans (or peas)
1cupchopped potatoes
1-1/2teaspoonsthyme
3/4teaspoonblack pepper (less or more to taste)
1/2teaspoonsalt (or more to taste)
1/4teaspoonturmeric (for color only, optional)
1/3 cupflour* plus 1/2 to 3/4 cup water to make slurry
3cupsshredded or cubed cooked chicken
English Wig Pot Pie Crust (makes four 5-inch pot pies)
3cupsall purpose flour
1/2teaspoonsalt
1-1/2cupsbutter(or 50/50 each)
1whole egg
1/3 cupcold water
1tablespoonvinegar
Topping
1egg plus 2 tablespoons water, beaten (for sealing and egg wash on top crust).
Instructions
Pot Pie Filling
In a large sauce pan bring the chicken stock & butter to a boil. Add in all of the vegetables, thyme, pepper, and salt and optional turmeric.
Simmer for 10 to 12 minutes until the carrots & green beans are tender. You only need to check the carrots if using peas instead of beans.
Mix the flour and water into a slurry and pour into the simmering vegetables as you stir. Simmer and stir as the filling thickens 1 to 2 minutes.
Remove from heat and stir in chicken. Set aside to cool or place in the fridge.
Pot Pie Crust
Preheat oven to 375 F.
In a large bowl stir the flour and salt together. Add the butter and with a large fork or pastry cutter, cut in the shortening until crumbly pea size or slightly larger.
In a separate bowl whisk the egg, water, and vinegar together.
Add the liquid all at once to the dry ingredients, give it a good few stirs until it comes together into a ball.
Roll out half the dough 1/4 inch thick, cutting circumference about 3/4-inch larger around than pie tin. Cut the top dough the same circumference as the pie tin.
Place the bottom dough into tins, ladle in cooled filling just to the top. Brush the edges with an egg wash, place on top dough crust, crimp with fork, and brush entire surface with egg wash.