3 chicken thighs
1 carrot (chopped)
1 celery stalk (chopped)
½ onion (chopped)
1 TBSP peppercorns
1 small bay leaf
3 cups water
This is a classic chicken stock. I use this recipe in all my dishes needing a good chicken stock. In fact this also works well for veal stock and turkey stock substituting the meats. Place all in a soup pot and bring to a boil. Simmer 10-15 minutes or until you think the chicken has just cooked. Remove chicken and cool. Strain the chicken stock and discard the vegies. Save the stock in a two cup measuring cup so you can pour it later a bit at a time into the sauce. Once the chicken has cooled, deskin, debone and shred the chicken meat and set a side.
1 carrot (cubed)
1 stalk celery (cubed)
½ small onion (chopped)
2 green onions (chopped)
1 clove garlic (cut into coins)
½ cup or more frozen peas
1 small bay leaf
4 TBSP butter
4 TBSP flour
Deskin, debone, shredded chicken
Salt and pepper
1 cup or more as needed Chicken stock
Cream (you have to feel how much you want for color and consistency) Maybe two TBSP.
In a large fry pan, melt butter, and on a little higher than medium heat sauté onions, carrots, celery, garlic until onions become transparent, add flour and stir until the veggies are coated. Move the heat to medium heat and add white wine and stir to begin making a paste. Add chicken stock a little at a time and stir each time, making thick gravy and then add cream until you get the right consistency looking for color and consistency. Add the meat, bay leaf and peas and stir. Gauge how thick you want the filing sauce. Once you get the right mix (it has to look good and taste good), reduce heat to simmer and let simmer about 15 to 20 minutes covered. Watch it not letting it over cook or burn. If you need to add more fluid you can. Remember the final cooking will occur in the oven. Then turn off heat and cover. It can cool down while you make the pie crust.
Pie Crust (Martha Stewart, Heavy Equipment Food Processor)
1 1/4 cups all-purpose flour, spooned and leveled
1/2 teaspoon sugar
1/2 teaspoon salt
2 2/3 TBSP ice water
8 TBSP cold butter
Add the butter then the flour and salt and sugar to a food processor and pulsate about 10 times until the flour becomes course. Then turn on the food processor full speed and add the cold water a TBSP at a time until right before the flour turns into a ball. It should be thick crumbles. If you let it turn into a ball it will become too hard. Turn off. Remove the blade being careful not to cut your fingers. Then pull out all the flour crumbles and mash into a ball on a piece of plastic wrap. Complete wrap the dough and refrigerate 1 hour. Flour a board, rolling pin and the dough and roll out wider than your pie dish. There are many ways to do this. I like this method in the youtube link below. Using wax paper b/c the biggest issue is getting the pie crust from the rolling board to the pie plate without tearing it in half as you move it. Pie crust is not bound together like bread dough.
Making the Pie
Take a Pyrex pie plate, add a little oil to the bottom, pour in the filling and then cover with the pie crust. The rest is your design.
Preheat oven 425⁰, bake 40 minutes or until the pie crust is golden. Let stand 5 minutes before serving.