Poultry: Mary Emmerling's (Marni Carpenter's) Chicken Pie

By JoFClark

Ingredients

• Pastry
• 3 cups all-purpose flour
• 2 t salt
• 1 cup shortening, chilled
• 4-5 T ice water
• Chicken Filling
• 4 whole skinless chicken breasts
• 2 cloves garlic, halved
• 5 stalks celery with leaves, quartered
• 2 medium carrots, cut in chunks
• 1 medium onion, chopped
• to taste salt and pepper
• 8 T unsalted butter
• 1/4 cup plus 2T all-purpose flour
• Roux
• Melt butter over moderate heat
• Add flour bit by bit
• Stir to blend

Preparation

Step 1

Pastry
Conbine flour and shortening in a large bowl
1 T at a time of water until it forms a ball
Wrap in plastic wrap for 30 minutes

Chicken Filling
Chicken in pot with veggies
Add water to cover
Simmer 25-30 minutes
Cool chicken
Bowl broth to concentrate flavors (need 4 cups stock)
Bone chicken and shred by hand, cover to prevent drying
Stain chicken stock

Roux
Cook roux for 3 minutes without darkening
Add chicken stock
Simmer 5 minutes.

Preheat oven to 400 degrees