This week my husband and I celebrated our thirteenth wedding anniversary. If you ask him how long we've been married, he'll tell you, "Forever, but it feels like longer!" Such a jokester. I decided, since we'll have to wait a while before we can formally celebrate, that we needed to celebrate our anniversary with a homemade pot pie. Why, you ask, at the end of July, would anyone want to heat up the house making a pot pie?
It's another joke in our house. When we first got married, and occasionally in the years after, my husband would say, "Woman, get in the kitchen and make me a pot pie!" Don't worry, he was only kidding! I would be the first to tell him to get it himself if he wasn't... He was referring to those little frozen pot pies that you get in the freezer section at the grocery store. Have you ever had one? My mom would get them sometimes when I was little, and although there was like a cup of salt in each one, and manufactured cubes of "turkey" that kind of turned me off, the crust was always phenomonal! I adore pot pie crust!
I never made those frozen pies for dinner in all our thirteen years together, and I only tried making a homemade pot pie once or twice, and that was ages ago. When I came across a pot pie recipe in the book I am currently
infatuated with reading, I decided we must have pot pie. We were not at all disappointed, and it tasted even better the next day. Next time I make this I will fiddle around with the filling and add some sage, onions, and lessen the meat a little by adding more veggies, but the crust was beyond wonderful. It was just like the crust I remember loving as a child. I intend to eliminate the bottom crust next time and use a long shallow dish. That way all the crust will go on top and get brown and flaky. Mmmmm.
I urge you, people, to make this at least once in your life. It is the ULTIMATE comfort food. Creamy filling with flaky, golden crust...need I say more?
Happy Anniversary to us!
Adapted from Feast, by Nigella Lawson
Chicken Pot Pie
For the dough:
2 cups flour
1 stick, plus three tablespoons cold unsalted butter
Put the flour in a shallow bowl, then add the butter, diced into cubes. Shake it together and put into the freezer for 10 minutes. It's this that makes the dough so pliable when rolling it out and so delicate when you eat it, so don't skip this step. Beat one egg with a tablespoon of iced water and stick it in the fridge while the butter is in the freezer.
Transfer the butter and flour to a food processor bowl. (This can also be done with a standing mixer but it takes longer). Pulse until the mixture resembles fine crumbs. Feed the chilled beaten egg down the chute while it is running, adding a little at a time until it begins to form a ball. Stop when the dough clumps around the blades. If you need more liquid to come to this point, add a little iced water down the chute.
Take out the dough and make into two discs if making a pie, or keep it at one if using a larger dish. Wrap the disc/s in plastic wrap and refrigerate while you make the filling.
For the filling:
4 tablespoons butter
1/3 cup flour
1 chicken stock cube
2 1/2 cups whole milk
1 cup frozen peas
2 cups cold cooked chicken, diced
1 cup cold cooked ham, diced
(or just 3 cups cold cooked chicken if not using ham)
salt and pepper, to taste
*if you wish to use stock instead of a cube, decrease milk by half a cup and use a half cup of chicken stock)
Melt the butter in a saucepan over low heat, then whisk in bouillon cube and flour. If using liquid stock, add this after the milk. Off the heat add the milk a little at a time, whisking to a smooth paste. When all the milk is added, put back on the heat, turn up to medium or med/high, but don't actually let it boil fiercely, and stir or whisk constantly for a few minutes to get rid of the starch in the flour and make a really thick sauce. Do not stop stirring at any time, but you may want to turn down the heat.
Mix in remaining ingredients. Cover the sauce and set aside. Preheat the oven to 400 degrees F and slip a baking sheet in the oven. Roll out the dough. If you're using a bottom crust, roll out to fit the bottom of your pie plate. Pour the filling over crust, or into a greased oblong baking dish. Roll out crust and fit to the top, fluting the edges to seal with a fork. If there is any leftover dough, use it to make shapes and decorations.
Beat the remaining egg for the glaze and paint it on the crust. Vent in the center with a little cross. Put the dish in the oven on top of the preheated baking sheet. Bake 25-35 minutes, or until golden brown.