Source: Saveur Cooks Authentic American by Edts. Saveur Magazine
Makes 4 to 6 servings.
Preparation time: 3 hours
Tips: Prepare dough a day ahead, or have some frozen.
Chicken Pies - Mrs. Garrett's
Individuals or 9" Whole Pie
Ingredients
Preparation
For filling:
1/8 cup vegetable oil
1/4 cup flour
1 medium yellow onion, peeled and chopped fine
4 chicken thighs (1 to 1.5 lbs) remove skins
2 celery stalks, chopped fine
1/2 green bell pepper, cored, seeded and chopped fine
1 large carrot, coarsely chopped
1 small red potato, peeled and cut into squares
1/2 cup frozen peas
6 large fresh mushrooms, sliced , see note (1)
2 scallions, trimmed and chopped
1/2 cup chopped fresh parsley leaves
1 teaspoon cayenne pepper
salt and freshly ground black pepper
2 cups home made chicken stock or water, see note (2)
For Pastry: 8 individual or 4 - 9" pie tops, see note (3)
4 1/2 cups sifted flour
1 1/2 teaspoons salt
3/4 + 1/8 cups vegetable shortening
1 or 2 whole eggs for egg wash, for brushing top only, see note (4)
1. For filling, mix together oil and flour in a large, heavy pot over medium heat and stir constantly until browned to make a roux. Add onions and cook until golden, about 20 minutes. Add chicken and brown on all sides, then add celery, green peppers, and chicken stock or water to cover. Bring to a boil, reduce heat to low, cover and simmer for 1 hour.
2. Remove chicken from pot and set aside to cool. Add mushrooms, scallions, parsley, carrots, potatoes and cayenne pepper to the vegetables in the pot and season to taste with salt and pepper. Simmer uncovered for 30 minutes. Meanwhile, pick the meat from chicken, shred, and return to pot. When vegetables are cooked, remove pot from heat, add frozen peas and set aside to cool.
3. For pastry, combine 4 cups flour, salt and 1/2 cup shortening in a large bowl and cut mixture with a pastry cutter or 2 knives until it has the consistency of coarse meal. Mix in 1 1/2 cups water, 1/4 cup at a time, until dough forms. Roll out dough on a floured surface into a large rectangle. Spread with 1/4 cup shortening and sprinkle with 1 tablespoon flour. Fold dough onto itself in 3 layers, like a letter. Spread with the remaining 1/8 cup shortening, sprinkle with flour, and fold into a square. Wrap in plastic wrap and chill overnight.
4. Preheat oven to 375 F degrees.
For INDIVIDUAL free standing PIES: Roll out dough on a floured surface and cut into four 7" circles for individual pies. Fill circles with chicken mixture, about 1 cup per turnover. Brush edges with egg wash, then fold over to form plump turnover. Use a fork to seal edges. Place on a baking sheet and brush with egg wash. Bake until golden, about 30 minutes.
For a 9" PIE: Roll dough to about 1/4" to 1/8" thick. You may line the pie tray with dough or leave it bare, your taste. Place filling in 9" pie plate. Cover with dough. If bottom crust use, brush edges with egg wash and pinch together to seal and decorate. If top dough only, push down on dough to seal against the plate edge and decorate. Brush top with egg wash. Bake until golden, about 30 to 40 minutes.
NOTE: 1) If not available, use 4 ounces canned and drained mushrooms.
2) Home made chicken stock makes this pie full of flavors. To make chicken stock in a large pot full of water cook slowly for several hours: chicken skins, bones, any chicken parts, celery, onion, carrots, bay leave, fresh parsley leaves, black pepper corns, and salt. Cool, drain liquid and discard solids. Remove fat using a degreasing cup or by placing in refrigerator to make fat settle on top. Stock may be frozen for later use.
3) Dough freezes well, you will probably have dough leftover for the filling called for. Keep it handy in the freezer for later use.
4) One egg for 9" whole pie, two eggs may be needed to brush multiple individual pies.
Makes 4 servings.
