Farmer Brie’s Chicken Pot Pies

A roasted chicken dinner is act one of a delicious three part poultry play. What comes next for us is a delicious dish made with leftover meat. (And later… soup!) On a damp, gray day like this, we’d prefer a good chicken pot pie by the fireside to most anything!

The pastry in this recipe combines lard and butter for an incredibly flaky crust. You can render your own lard or buy lard already rendered at the Terra Firma Farm booth at the Coventry Regional Farmers’ Market where we sourced most of the other ingredients as well.

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Farmer Brie’s Chicken Pot Pies
6 cups picked GourmAvian Farms chicken meat
5 cups chicken stock (preferably *homemade)
1 1/2 sticks butter
2 cups Provider Farm yellow onions
3/4 cup flour
1/4 cup Beaver Brook raw milk cream
2 cups diced Easy Pickins’ carrots, blanched
2 cups frozen Hunts Brook Farm Peas (freeze in the summer and you will be happy in the winter!)
1/2 cup minced fresh parsley

For the Crust
3 cups flour
1 1/2 t Boxed Goodes Sea Salt
1 t non-aluminum baking powder
1/2 cup Terra Firma Farm lard
1/4 pound cold butter, diced
1/2 to 2/3 cup ice water
1 Terra Firma Farm egg beaten with 1 tablespoon water for egg wash

In large pot melt the butter and sauté the onions over medium low heat for 10-15 minutes.  Add the flour and stir constantly for 2 minutes.  Add the hot stock to the sauce.  Simmer over low for about 1 minute or until thick.  Add 2 t salt 1/2 t pepper and the cream.  Add the chicken, carrots, peas and parsley.  Mix well.

For the crust, mix the flour, salt and baking powder in the bowl of a food processor.  Add the lard and the butter and pulse 10 times or so.  With the motor running add the ice water and process until it just comes together.  Dump dough out onto a floured surface and knead quickly into ball.  Wrap dough in plastic wrap and allow to rest in refrigerator for 30 minutes.

Preheat oven to 375.

Divide Filling equally among 4 oven proof bowls.  Divide the dough into quarters and roll each piece into an 8 in circle.  Brush the outside edges of each bowl with the egg wash, then place the dough on top.  Brush the dough with egg wash make 3 slits in the top.  Sprinkle with sea salt and cracked pepper.

Place on a baking sheet and bake for 1 hour, or until top is golden brown and the filling is bubbling hot.

*Homemade chicken stock: Break up a GourmAvian chicken carcass left over from a roasted chicken dinner and put in a stock pot. Add about 1.5 gallons cold water, 2 carrots and one parsnip roughly chopped, 1 onion, quartered with the skin left on, 1 head garlic cut in half, a pinch of salt, a dozen or so peppercorns, a little thyme, a bay leaf and some parsley. Bring to a boil. Cover and simmer overnight or at least 5 hrs. Strain through a sieve, then through cheesecloth. Cool in the refrigerator, remove fat layer before using.

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