Chicken Pot Pie

Methods/Steps

1. To make the crust: Combine the flour and salt in a food processor fitted with a steel blade, pulsing 3-4 times. Add the butter and pulse about 10 times, until the largest pieces of butter left are the size of small peas. Scatter 3 tablespoons of water on the flour mixture and pulse 5 or 6 times. If the dough does not come together and is still dry and crumbly, add the remaining water and pulse just until the dough holds together. Turn the dough onto a piece of plastic wrap and form it into a 6-inch disk. Wrap the disk and refrigerate until firm, at least 1 hour. (The dough can be kept in the refrigerator up to 4 days or frozen, double-wrapped, up to 3 months.)

2. Preheat the oven to 425 degrees and lightly butter a 9- to 10-inch-diameter deep-dish pie pan.  Roll the crust dough out into a circle with a diameter about an inch more than the diameter of the pie pan.  Lay the crust on a baking sheet and chill it in the refrigerator while you prepare the filling.

3. To make the filling: melt the butter in a large skillet over medium-low heat.  Add the onion, carrots, celery, and thyme, and season with salt and pepper.  Cook, stirring occasionally, until the vegetables are tender, about 15 minutes.

4. Add the flour and cook, stirring constantly, for 2 minutes.  Stir in the dissolved Glace de Poulet Gold®, scraping up the browned bits, and bring the mixture to a simmer.  Cook for 5 minutes, stirring occasionally.  Stir in the cream and sherry.  Add the peas and chicken, stirring to combine, and season to taste with salt and pepper. Transfer the filling to the prepared pie pan and set it aside to cool for 5 to 10 minutes.

5. Place the crust on top of the filling and crimp the edges.  Cut several vents in the crust to let steam escape.  Place the pot pie on a baking sheet and bake for 25-30 minutes, until the crust is golden brown and the filling is bubbling.  Let cool for a few minutes before serving.