Chicken Pot Pie

Growing up, I never once tasted savory pies.  My first experience with chicken pot pie was around the age of twenty.  It was one of those 99-cent, salt-laden, mass-produced monstrosities from the supermarket, unceremoniously heated in the microwave.  I tasted enough potential to submit my observations to memory.  Soon thereafter, I heard of and attempted to make a shepherd's pie.  It was just barely edible, thus narrowly avoiding being labeled a "cooking failure".


Today, I found myself in a culinary conundrum.  My pantry and refrigerator were in dire need of re-stocking; we were completely out of milk, oil, bread, eggs, and other essentials.  Further investigation showed that we were dangerously low on flour and eggs.  What's a girl to do?


Well, there was that half-and-half, along with some cream, that were on the verge of turning.  And what about the last chicken breast in the deep freezer, nestled right next to the frozen peas and corn?  I had enough flour to make half of a pie crust- just barely the right quantity to cover a hot dish.  Yet another meal was about to be born from the neglected inventory of the Zaftig's stores.  If I do say so myself, it was a delicious outcome to an otherwise bleak supplies situation.


CHICKEN POT PIE
Servings: 2-3


For the pie crust:
5/8 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup lard
2-3 tablespoons water


For the filling:
1 large boneless, skinless chicken breast half, cubed
1/4 cup chopped carrot
1/4 cup chopped onion
1/8 cup chopped red bell pepper
1/3 cup frozen peas
1/3 cup frozen corn
4 tablespoons butter, divided
1/8 cup flour
2/3 cup chicken stock
1/4 cup cream or half-and-half
1/3 cup Campbell's cream of celery (or 2 tbs celery softened in 1 tsp butter and mixed with 1/3 cup of sour cream)
1/2 teaspoon paprika
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 drop Tabasco sauce
1 teaspoon salt
1-2 teaspoons black pepper


1 large skillet with high sides
1 medium skillet
1 pie pan
1 whisk or pastry blender
1 spatula


Prepare the pie crust first.  Place mixing bowl in freezer for at least ten minutes, and put measured lard into freezer for 3-4 minutes to chill.  Remove bowl from freezer and pour in the flour, salt, and pepper.  Whisk together to incorporate.  Using a fork or whisk, cut in the chilled lard, breaking up the lard until the flour/fat are the size of peas.  Slowly pour in the cold water, gently folding it into the mixture.  The dough will be loosely formed.  When it is moist enough to barely hold shape in a single large ball, place in the middle of a large sheet of plastic wrap, wrapping tightly.  Place in fridge for thirty minutes while you prepare the pot pie filling.


Pre-heat the oven to 400F.  Heat one tablespoon of butter in the large skillet over medium heat.  Add the carrot, onion, and bell pepper; saute 4-5 minutes.  Add chicken to lightly brown and season with onion powder and garlic powder.  Meanwhile, make a blond roux in the medium skillet with the remaining butter and flour.  Season with salt and pepper.  Add the chicken stock, whisking continually.  Add the dairy and cream of celery.  When the mixture has thickened, add it to the skillet with the chicken and vegetables.  Season with paprika and Tabasco sauce.  Stir to thoroughly combine ingredients, reducing heat to low.


Remove the pie crust from the refrigerator.  Between two loose pieces of plastic wrap, flatten the dough with a rolling pin, to about 1/8" thick.  Pour the chicken mixture into a pie pan or square 8" casserole dish.  Loosely top filling with pie crust, cutting three 1" slits in the top near the center.  Bake in oven for 30 minutes.  Remove from oven and allow to cool and rest for 10 minutes prior to serving.