Season chicken with salt and black pepper.Or, fully assemble, cover tightly and freeze, unbaked, until ready. Just keep them separate in the fridge until you're ready to assemble and bake. Prepare the filling and pie crust ahead of time. Or, for a pre-baked crust, fill with pie weights (or pinto beans placed on aluminum foil) and bake at 400 degrees F until golden, about 10 minutes. Or you can leave it plain if you'd like! Just tell yourself it's more rustic that way!įill the pie crust with filling and bake according to the pie recipe's directions. Then you can apply whatever decorative effects that you like to the edge. Using your hand, lightly form the crust so that it fits inside the pan and overlaps the edges.īecause it's quick and easy, I just tuck the excess dough under itself above the rim. Remember to roll from the center in single, outward strokes no back-and-forth rolling.Īgain with a spatula, loosen and lift the pie crust and carefully lay it over a pie pan. If you think the bottom is really sticking to the surface below, use a nice, sharp spatula to loosen it and sprinkle some extra flour on top. Be gentle and patient it'll take a little time to get the dough completely rolled out. With a rolling pin, begin rolling the dough from the center, outward. I like to make several batches of pie crust at a time so I always have a crust ready to go.įor recipes other than this pot pie, remove from the bag and place on a lightly floured surface. Repeat with the other half of the dough and place the plastic bags in the freezer. This makes it much easier to roll out the crust later. Place in a large plastic bag (do not seal) and slightly flatten with a rolling pin. If you desire a thinner crust, you may divide the dough into three crusts.) (Dividing the dough in half results in two pretty generous pie crusts. Stir the mixture together until it's just combined, and then remove half the dough from the bowl. Lightly beat the egg with a fork, and then add it to the mixture. Using pastry cutter, gradually work the butter into the flour until the mixture resembles tiny pebbles. To cook from frozen: Remove the pot pie from the freezer, brush with egg wash (1 egg mixed with 2 tablespoons water or cream) and place directly in a 375-degree F oven and bake until lightly browned and bubbly, 30 to 45 minutes.įor the thyme pastry: Combine the flour and salt in a large bowl. Cover with plastic wrap or aluminum foil and place in the freezer. To freeze: Allow the filling to cool completely then top with the crust. I don't worry about making a perfect edge on my chicken pot pie because a) it looks more rustic and b) I'm lazy, hungry and I want to eat.īake until the crust is golden brown and the filling is bubbly, about 30 minutes.
Press the crust gently into the sides of the dish to seal. Place the crust on top of the chicken mixture and cut small slits in the top. Roll out the pastry so that it's 1 inch larger than the pan. Pour the chicken mixture into a deep pie pan or small casserole dish. Taste and adjust the seasonings as needed. Season with the thyme, salt and pepper, and remove from the heat. Allow the mixture to cook over low heat, thickening gradually, about 4 minutes. The flour will combine with the chicken to create a delicious gravy. Stir in the bouillon cube and wine if using. Pour in the chicken broth, stirring constantly. Cook for a couple of minutes, stirring gently. Sprinkle the flour evenly over the vegetables and chicken, and stir to combine. Saute until the vegetables start to turn translucent, a couple of minutes.Īdd 2 cups of the shredded chicken and stir to combine. Melt the butter in a large pot or Dutch oven over medium heat. Repeat this process with the carrots, and the onion. Slice the celery stalks into narrow strips, then slice in the other direction to create a fine dice.
Preheat the oven to 400 degrees F.īegin by finely dicing the vegetables. Remove the bones from the pot and discard.įor the pot pie: When you're ready to use the Thyme Pastry, remove from the freezer and allow it to sit on the counter to thaw slightly, about 20 minutes. For the stock, return the bones to the pot and boil for 20 minutes. Shred the chicken with 2 forks, reserving the bones. Simmer for 45 minutes, and then remove the chicken from the pot. Bring the water to a boil, and then reduce the heat to low. For the chicken: Start by putting the chicken in a pot and covering it with water.
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