Marge's Chicken Pot Pie
|Chicken breasts||6 Large, bone-in and skin on|
|Onion||1 Large, quartered|
|Unsalted butter||1 Cup (16 tbs) (3/4 Cup Plus 3 Tablespoons)|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Chicken stock||5 Cup (80 tbs), heated (Reserved)|
|Poultry seasoning||1 1⁄2 Teaspoon|
|Ground black pepper||1 Teaspoon|
|Coarsely chopped carrots||1 Cup (16 tbs)|
|Chopped onions||2 Cup (32 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Frozen english peas||1 Cup (16 tbs), thawed|
|Nonstick cooking spray||1 Tablespoon (For The Pan)|
|Double crust pie pastry||2|
|Unsalted butter||1⁄4 Cup (4 tbs), melted|
The chicken Place the chicken, celery, parsley, onion, and bay leaf in a large pot and cover with cold water.
Bring the water to a rolling boil over high heat for 1 minute.
Cover and remove from the heat.
Let the chicken sit, covered, until completely cooled, at least 2 hours.
When cooled, remove the chicken, strain the broth, and refrigerate to use later.
Before using the stock, remove the congealed fat from the top.
Remove the skin from the chicken, cut the meat off the bones, coarsely chop it, cover, and refrigerate.
The pot pie In a large saucepan over medium heat, stir together the 3/4 cup butter and the flour for 5 minutes, making a light roux.
Slowly whisk in the warm stock, continuing to stir until the sauce is smooth and thickens.
Add the poultry seasoning, 2 teaspoons salt, and pepper.
In a separate large skillet, warm the remaining 3 tablespoons butter, add the carrots, onions, and celery and saute 8 to 10 minutes, or until softened.
Add the sauteed vegetables and peas to the sauce and place in a large bowl.
Place plastic wrap directly on top of the sauce and refrigerate to cool completely.
Preheat the oven to 400°F.
Coat a 9 x 13-inch baking dish with nonstick cooking spray.
Roll out the pastry dough and line the bottom and sides of the baking dish with three-quarters of one whole pie crust recipe.
Line the pastry with aluminum foil and fill with pie weights or dried beans and bake for 15 minutes.
Remove the crust from the oven and remove the pie weights and aluminum foil.
Add the reserved chicken to the vegetable mixture and pour into the prepared crust.
Cover with one pie crust recipe.
Pinch together the edges of the top and bottom crust.
Cut out leaf shapes with the remaining one-quarter pastry and place on the edges of pie.
Cut a slit in the middle of the pie.
Combine the melted 1/4 cup butter and the remaining 2 teaspoons salt.
Brush on top of the pastry and place in the oven.
Bake at 400°F for 15 minutes, then reduce the oven temperature to 350°F and continue baking for 30 to 45 minutes, or until the crust is lightly browned.