Chicken Pot Pie

Makes 4 Pies

pastry crust (recipe follows)
filling (recipe follows)

4 6” foil pie plates

2 TB butter melted
1 egg
2 TB water
flour for rolling out crust

Day before:

Make the Pastry Crust (recipe follows)
Make the Filling (recipe follows)

Day of:

Pre-heat oven to 350

Remove dough from the refrigerator and let stand at room temp for 10 minutes
Crack egg into a small bowl and beat in water
Brush sides and bottoms of foil containers with butter
Cut dough into 4 equal pieces
Roll out one crust to twice the size of foil container
Place in foil container and spoon in filling to near top
Fold dough over filling, if you have extra, place it on top for a great crust
Brush with egg wash

Place on a large sheet pan and into the oven on a center rack
Cook 20-30 minutes (160 degrees internally) until bubbling over

Remove from oven and let stand 10-15 minutes

Serve

Can be refrigerated for up to 3 days or frozen. Bring to room temperature before reheating.

Pastry Crust

2 cups all purpose flour
pinch of salt
1/2 lb butter, cut into 1x1 cubes and frozen
1 tsp distilled white vinegar
6-10 TB ice water
Combine flour and salt in a food processer
Pulse in butter cubes
Transfer mixture to a large bowl
Combine vinegar and water in a small bowl
Drizzle vinegar-water mixture into the flour-butter mixture, a bit at a time, folding with a spatula until the dough just holds together
Form into a flattened ball
Wrap in plastic wrap and refrigerate 6-8 hours or overnight

Filling

1 TB butter
2 TB olive oil
4 4 oz boneless skinless chicken breasts
6 TB unsalted butter
1 cup onion minced
1/2 cup carrot peeled, minced
1/2 cup celery minced
1/3 cup all purpose flour
1/3 cup white wine
3 cups chicken stock
1/2 cup heavy whipping cream
2 tsp hot sauce
2 tsp fresh lemon juice
3/4 cup peas
1 bunch fresh parsley, large stems removed, chopped
salt and pepper to taste

Heat the butter and olive oil in a fry pan large enough to accommodate the chicken breasts laying flat
Heat to full temp over medium high heat
Add the breasts and cook 4-5 minutes per side
Remove from pan and set aside on a plate that will hold juices
Let cool and cut into bite sized pieces, retaining the juices from the plate
In the same pan, melt the butter over medium heat
Add onions, carrots and celery and sauté until soft
Add flour, whisk continually, to the mixture and cook 5-8 minutes until flour absorbs butter and oil
Continue to whisk in the white wine and cook for 2-3 minutes stirring constantly
Whisk in the chicken stock and cook until the mixtures thickens, 10-15 minutes
Finally, whisk in the cream, hot sauce, lemon juice, peas and parsley, reserved chicken and drippings.

Transfer to a container and refrigerate 4-6 hours or overnight