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1
Start your chicken in the pan.
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2
I use a fryer pan, then it all gets done in one dish.
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3
Add the oil and chicken, add a bit of salt and pepper, or seasoned salt, or Goya Adobo.
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4
You choose.
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5
Add 1 cup of the chicken stock after you flip the chicken over, put on the lid and steam/poach your chicken.
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6
Make the crust:.
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7
In the mixing bowl, cut your fat (butter & shortening) up into pieces.
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8
The butter should be cold, the shortening room temperature -- you know, the way you pull it out of the fridge and cabinet.
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9
Toss the flour, onion powder and garlic powder on top of the fat.
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10
Turn on the mixer and cut the flour into the fat.
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11
It will look like pieces of fat that don't stick together, but are all mixed with the flour.
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12
Add your cold salt water, slowly until the dough forms a ball.
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13
You probably won't use it all.
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14
Stick it in the fridge for a couple minutes while you finish the chicken.
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15
~~~.
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16
Take the chicken out of the pan when cooked through.
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17
Cut it up (I use kitchen shears and tongs, so I can cut it and not burn my fingers.
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18
Add the other 2 cups of stock.
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19
Add the frozen veggies.
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20
Add the chicken back inches.
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21
Make a slurry.
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22
If you don't know how to do this, take your 2 T of flour in the bottom of a measuring cup.
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23
Add a bit of cold water while mixing vigorously with a fork.
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24
Once the mixture looks like a creamy white soup without lumps, you have your slurry to thicken the sauce.
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25
Add the slurry (or most of it) to the veggies, chicken and stock.
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26
Take off the heat and let sit.
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27
Roll out your pie crust.
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28
This isn't science.
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29
Put a bit of flour on the board, roll it out.
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30
I use a Silpat (you can use a silicone pad also).
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31
Roll it onto that, so you can pick it up easily.
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32
Put your chicken and veggie mixture in a 13 x 9 x 2 glass pan.
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33
Put the crust on top and trim to fit the pan (I use a pizza cutter to go around the edges).
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34
Put it in the oven at 400 degrees until the crust is light brown.
