From Scratch Chicken Pot Pie With Rich Pastry Crust

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From Scratch Chicken Pot Pie With Rich Pastry Crust

Name: From Scratch Chicken Pot Pie With Rich Pastry Crust
Prep time: 1 h
Cook time: 2 h 30 min
Total time: 3 h 30 min
Cuisine: American
Ingredients: 5 lbs chicken; 1/4 cup butter or lard; 2 quarts chicken broth; 1 stalk celery; 1 onion; 1/2 teaspoon peppercorn, whole; 1 sprig parsley; 1 bay leaf; 1/3 cup butter; 1 cup onion, chopped; 1 cup carrot, chopped; 1 cup celery, chopped; 1 potato, chopped; 1/4 cup peas; 1/2 cup flour; 2 cups chicken broth; 1 cup half and half cream; 1 teaspoon salt; 1/4 teaspoon pepper; 3 cups flour; 1 cup lard, or 1 cup shortening; 1 egg, slightly beaten; 5 tablespoons water, ice; 1 tablespoon vinegar; 1 egg yolk; 1 tablespoon milk

21 steps

Prep:1hCook:2h 30min

Dodge County Extension 1976 homemade all the way old recipe. I edited the version found online and added instructions for stewing.

Updated at: Thu, 17 Aug 2023 03:26:49 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories1696.2 kcal (85%)

Total Fat116.3 g (166%)

Carbs72.2 g (28%)

Sugars7.6 g (8%)

Protein85.4 g (171%)

Sodium2432 mg (122%)

Fiber4.6 g (17%)

% Daily Values based on a 2,000 calorie diet

Instructions

Stewing

Step 1

In a Dutch oven, add butter and melt over medium high, dry chicken and cover generously with salt and pepper.

Step 2

Add chicken to Dutch oven, fry until skin is golden brown on both sides.

Step 3

Add diced onion to fat at bottom and allow to cook for 1-2 min (Optional: add 6-8 cloves crushed garlic for the last 30 seconds).

Step 4

Add 2 quarts chicken broth, celery, peppercorns, parsley and bay leaf. Bring to a boil and cover.

Step 5

Stew on low heat for 45 minutes breast side down, then flip and stew for an additional 1 hr 15 minutes. Chicken is done when leg easily pulls off.

Step 6

Debone chicken to get 4 cups cooked chicken (use rest for another chicken dish); get 2 cups broth (use rest of broth for another chicken dish).

Assemble Soup

Step 7

Heat chicken fat or butter in skillet.

Step 8

Saute onion, carrot, celery, and potato for 5 minutes until tender crisp; add peas.

Step 9

Stir in flour until blended.

Step 10

Stir in chicken broth and 1/2 and 1/2 cream.

Step 11

Cook and stir over medium heat until mixture boils. Season with salt and pepper.

Assemble Pastry

Step 12

Combine flour and salt; cut in lard.

Step 13

Mix egg, ice water, and vinegar.

Step 14

Gradually stir into flour. Mix.

Step 15

Roll out pastry to 1/4 inch thickness and 1 inch bigger than dish.

Make Pie

Step 16

Preheat oven to 400 degrees.

OvenPreheat

Step 17

Combine soup with chicken and pour mixture in 2 quart baking dish.

Step 18

Cover chicken mixture with pie crust; fold excess pastry under and crimp edge.

Step 19

With a sharp knife cut a small diamond in middle of top crust.

Step 20

Brush generously with egg yolk and milk topping mixture.

Step 21

Bake in oven for 30 minutes.

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Notes

1 liked

0 disliked

Sabebo· 3 years ago

This was really good, but like a lot of recipes from that era kinda bland. I tried adding more black pepper throughout but still wish I had added more. Next time will add some curry powder and lemon juice to the soup for a bit more flavor. But the base recipe was very good, definitely worth all the work if you want a rich winter dish.

From Scratch Chicken Pot Pie With Rich Pastry Crust

Nutrition balance score

Nutrition per serving

Ingredients

Stewing

Soup

Pastry

Egg Wash

Instructions

Stewing

Assemble Soup

Assemble Pastry

Make Pie

Notes

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