Chicken Pot Pie

Chicken Pot Pie
(adapted from Good Old Food by Irena Chalmers)


Pastry:

1 and ½ cups all-purpose flour
2 teaspoons salt
8 tablespoons cold butter
¼ cup ice water

Filling:

1 and ½ cups chicken broth
1 pound boneless, skinless chicken breast, cut into 1-inch pieces(or cooked, cut into pieces)
4 tablespoons butter
1 small onion, finely chopped
3 tablespoons all-purpose flour
1 cup coarsely chopped carrot
¾ cup fresh or frozen, defrosted peas
1 tablespoon finely chopped parsley
2 teaspoons finely chopped chives
1 teaspoon dried sage or tarragon
Salt and fresh pepper
1 egg yolk, lightly beaten with 1 tablespoon milk

For the pastry:

Sift together the flour and salt and place in a food processor. Add the butter and process for 7 to 8 seconds. The butter does not have to be fully incorporated. Add the water and process for 2 to 3 seconds more, until the dough starts to hold together on the blade. Don’t overprocess or the dough will be tough.

Turn the dough out onto a floured surface. Using the heel of your hand, spread the dough out 6 to 8 inches in front of you, a little at a time to finish incorporating the butter. Make the dough into a disk, wrap in saran wrap and chill for at least 2 hours.

For the filling:

Pour the chicken broth into a saucepan and bring to a boil. Add the chicken pieces (My Mom used a rotisserie chicken, and added it at the end instead) , lower the heat and simmer for 10 to 15 minutes until just tender. Remove the chicken with a slotted spoon and set aside. Keep the chicken broth warm.

Heat the butter in a medium size saucepan over low heat. Add the onion and cook for 4 to 5 minutes, until softened. Sprinkle the flour over the onion and stir to combine. Cook for 2 more minutes while stirring continuously.

Slowly add the warm chicken broth to the onion mixture, stirring until the sauce thickens. Add the carrots and simmer for 5 minutes. Add the peas, the reserved chicken and the herbs, season with salt and pepper to taste. Pour the filling into a deep 2-quart pie dish or divide among individual ramekins. My Mom was able to make 3 individuals out of this.
Heat oven to 350 degrees.

Remove the pastry from the fridge and roll out on a floured work surface to make 1/8 inch-thick circle, 2 inches larger than the pie dish. If using individual ramekins, divide dough and roll out an inch or two larger than the ramekins. Spread the pastry over the filled pie dish, trim and crimp the edges and make several slits in the top to let the steam escape. Brush the surface with the egg yolk wash. Put the pie on a baking sheet and bake for 30 to 35 minutes or until the pastry is golden.