PastryOven Temp: 400F
Time: 20 min
250 ml flour
2 ml salt
100 ml shortening
1/2 egg, beaten (25 ml)
15 ml cold water
5 ml vinegar
Stock
celery
carrot
onion
garlic boil in enough water to cover all the ingredients in the pot
chicken carcass boil for about 1 hr
salt & pepper
bayleaf
Filling
25 ml chopped onion
25 ml margarine
25 ml flour
1 ml salt, pepper, parsley, pultry season
1/2 sage
175 ml milk
125 ml water
100 ml chicken
100 ml frozen peas
1/2 carrot, chopped
small piece of celery
Method:
1. Cut up the chicken.
Stock
2. Put all the carcass and all extra chicken in a pot. Add water so that it covers the carcass. Chop into big pieces (about half of it) and then put into the pot. Add some seasoning salt, parsley, pepper and let it boil. Once it has boiled let it simmer on medium heat and tip the lid while simmering.
3. Once the carcass is done and there is a nice dark broth pour the carcass and broth into a colinder with a bowl below it to catch the broth. Take out the vegetables and take off the meat from the bones and chop up the meat into small pieces.
Filling
4. Measure the veggies (corn and peas), dice the carrots very small, dice the onion very small, and dice the celery very small.
5. Add margerine and onions to pot and put it on medium heat. Add milk and 25 ml of flourand whisk together.
Pastry
6. Blend flour and salt together. put 1/2 an egg, vinegar, and water in a custard cup. Add crisco to flour mixture and cut the crisco into the flour with a pastry blender. Add the wet ingredients to the dry ingredients and blend with a fork. Then knead the dough on the counter. Coat the dough with flour and put it in a ziplock bag and put in fridge.
Sauce
7. Add cream, cut up chicken, 125 ml stock and stir together. Pre-cook the veggies (carrots and celery) in oil. Then add the corn, peas, carrots, and celery to pot and stir with a wooden spoon. Add salt, pepper, and parsley. Cook on medium heat.
Pastry
8. Cut the pastry in 1/2 and roll out on counter.
Pie
9. Add the pastry to the foil pan and make the pie bottom. Then add the filling to the pie. Then add the second part of the pastry on top of the pie to make the top. Make the crust nice. Poke the top with a fork and put in the oven.
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