Chicken Pot Pie

By ghinman

Ingredients

• Salt and pepper
• 1 cup (4 oz.)sliced, peeled carrots (1/4" thick)
• 1 cup (5 oz.) shelled fresh peas or thawed frozen
• 1 cup (6 oz.) kernel corn, about 2-3 ears
• 2 tbs. unsalted butter
• 4 skinless chicken thighs cut into bitw-sized pieces
• 2 tbs. chopped shallots
• 1/4 cup all purpose flour
• 1 1/2 cup chicken stock
• 1/2 cup half and half cream
• 1 tbs. chopped fresh flat-leaf, Italian, parsley
• 1 egg yolk beaten with 1 tsp. water
• 1 9" pie dough, round, homemade or purchased

Preparation

Step 1

Preheat oven to 400 degrees. Bring saucepan 3/4 full of lightly salted water to a boil. Using a pasta insert or lage sieve, immerse the carrot pieces and peas in the water and boil until crisp-tender, 3-5 minutes. Lift out, drain, and transfer to a bowl. Repeat with the corn, boiling for 1 minute. Set aside.

In a large frying pan with a lid over medium-high heat, melt the butter. Add the chicken and cook uncovered, stirring occasionally until browned on all sides, about 8 minutes. Add the shallots and cook, stirring, until softened, about 2 minutes.

Sprinkle in the flour and stir well. Stir in the stock, wine, half and half to low, and simmer for 10 minutes. Stir in the carrots, peas and corn. Season with salt and pepper. Transfer to a 9" deep dish pie dish.

Brush some of the egg yolk mixture in a 1" border around the edge of the pie dough round. Place the round, egg side down, over the filling, and press the dough to the rim of the dish. Trim off any overhanging dough and brush the surface lightly with the remaining egg yolk mixture. Cut a few slits in the center of the top with the tip of a knife.

Place the pie dish on a baking sheet. Bake until the crust is golden brown, about 30 minutes. Serve hot.

Pie dough:
Stir together 1 1/2 cups of all purpose flour and 1/2 tsp. salt. Using a pastry blender or 2 knives, cut in 6 tbs. chilled vegetable shortening and 2 tbs. chilled unsalted butter until a coarse meal forms. Toss with a fork while gradually adding enough cold water for the dough to clump together. Form into a disk, wrap in plasttic wrap, and refrigerate for 30 minutes. Roll out on a floured surface into a round 1/8" thick.