Recipe courtesy of Salty's on 2nd
Chicken Pot Pie
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- Level: Easy
- Total: 1 hr 5 min
- Active: 50 min
- Yield: 6 servings
- Level: Easy
- Total: 1 hr 5 min
- Active: 50 min
- Yield: 6 servings
Ingredients
Filling:
Crust:
Directions
- For the filling: In a large stockpot, combine, chicken stock with carrots, celery, onions, crushed red pepper, black pepper and sage. Bring to boil over medium-high heat, then boil until vegetables are tender. In a separate pot, parboil potatoes 5 minutes. Meanwhile, debone chicken. (You want thick chunks of light and dark meat.) Add meat to the stockpot. Bring mixture to a rolling boil and add potatoes. Combine cornstarch with the ice water, then add the cornstarch slurry to the filling to thicken, simmering until you reach desired thickness.
- For the crust: Preheat the oven to 400 degrees F.
- Combine lard and salt in a bowl. Add flour and mix. Stir in the ice water. Once mixture is thick and doughlike, roll into a ball. Using rolling pin, roll dough flat, about 1/2-inch thick. Cut into six 8-inch circles. Place rounds on a baking sheet, then bake 10 minutes. Ladle out servings of pot pie and top each with a crust round.
