-
1
Dont be intimidated!
-
2
You can do thisYES, YOU CAN!
-
3
First of all, two notes: 1.
-
4
Salt and pepper is really to taste.
-
5
I had to pick measurements to upload this to TK, but use your judgement.
-
6
2.
-
7
The pastry dough recipe is one from a certain shoeless chef from the Hamptons.
-
8
Im no good with baking and pastriesits too exact a science for me.
-
9
I prefer this recipe, but you can use whatever crust shakes your tassles.
-
10
Now, on to the fun!
-
11
Poach chicken breasts in enough water to cover by one inch.
-
12
Bring water to a boil, add chicken, cover, lower heat, and simmer for 20 minutes.
-
13
For the crust: Meanwhile, make the pastry.
-
14
Mix together the 3 cups flour, 1 1/2 teaspoon of baking powder, and 1 teaspoon of salt in a food processor fitted with the mixing/metal blade.
-
15
Add the shortening and butter and mix quickly using your hands to coat each piece with flour.
-
16
Pulse 10-15 times until butter and shortening are the size of peas.
-
17
Set the food processor to run and add the water until the dough just comes togethernot too dry, not too moist.
-
18
You may need to add a little more to get it to come together, so be careful and watch, watch, WATCH!
-
19
Throw out the dough onto a lightly floured surface, flatten the dough into a disk and wrap it in plastic wrap.
-
20
Rest dough in the fridge for 30-60 minutes.
-
21
For the filling: When chicken is cooked, drain and remove to a board and allow it to cool just long enough for it to be easy to handle without burning your fingers.
-
22
Dice up the chicken into cubes and allow to rest.
-
23
Heat chicken stock to a gentle simmer and stir in the chicken base.
-
24
When chicken stock is going, add the carrots and allow them to simmer with the stock and absorb some of the stock.
-
25
In a small saucepan, melt the butter and saute the onions over medium heat until translucent.
-
26
Add the flour and cook over low heat and stir constantly for 2 minutes until all lumps are gone and you have a thick roux.
-
27
Season with salt and pepper and add roux to simmering pot of stock.
-
28
Mix well.
-
29
Add cream and stir constantly for 2 minutes, until thick.
-
30
Add chicken to pot, followed by celery, peas, corn, and thyme.
-
31
Mix well and allow to simmer for 2 minutes.
-
32
Pour into a lightly greased casserole dish (a large one works best).
-
33
Heat oven to 400 F.
-
34
Remove pastry crust from fridge, and dump onto a lightly floured surface.
-
35
Roll out to a 1/4 inch to 1/8 inch thickness and carefully roll it over the top of the casserole.
-
36
Crimp the dough over the sides of the casserole.
-
37
Cut a few slits in the top of the crust to allow steam to escape, and brush with the egg wash. Cook for 30 minutes, or until crust is golden brown.
