Fall is here which means cool weather, pumpkin carving, but most importantly...football. We have 18 weeks of gameday food to prepare so let me take the pressure off with a comforting recipe that you can enjoy during the game, win or lose. And if your favorite team’s record is anything like mine, you’ll need all the comfort you can get.
Ingredients:
Crust:
2 ½ C flour
2 sticks cold butter cubed
1tsp salt
½-¾ C cold water
Filling:
1-2 C cooked shredded chicken (I used a rotisserie chicken)
2-3 carrots
2 stalks celery
½ C cauliflower
1 ear of corn
¼ C frozen or fresh peas
½ yellow onion
6 TBS butter
¼-½ C flour
1 TBS powdered chicken bullion
1 bay leaf
1 box low sodium chicken stock
1 egg beaten
Method:
Crust
1. In a large mixing bowl, combine flour salt, and cubed butter. Press the cubes into flat sheets, incorporating them into the flour.
2. Then drizzle in the ice water just until the dough comes together.
3. Pour onto a floured surface and knead until you have a cohesive dough that isn't sticky. Form into a disk, cut in half, wrap both pieces in plastic, and store in the refrigerator for 1 hour.
Filling
1. Chop vegetables in a medium dice, cut the corn off the cob, and measure out peas.
2. Melt butter and sauté onions until translucent.
3. Whisk flour into butter a tablespoon at a time until the butter is completely absorbed, and a thick clumped roux forms.
4. Whisk chicken stock into roux a ½ cup at a time. It will take some time for the chicken stock to thicken and meld so be patient. The end result should be the consistency of a thick clam chowder.
5. Next, stir in bouillon, bay leaf, and all of the veggies. Reduce heat to low, add a lid and allow the veggies to cook for 10-15 minutes until the carrots are softened.
6. Once cooked, remove from heat and allow to cool while you shred your cooked chicken.
7. Roll out crust into thin sheets. Line a pie dish with the bottom crust.
8. Gently fold the chicken into the cooled filling mixture. Pour the filling into the bottom crust. Add the top crust to the dish and trim the edges leaving 1 inch excess.
9. Tuck the excess edge of the crust under into the pan and press down on the edges with a fork, making a crimped seal.
10. Brush the top with beaten egg, and bake at 400° for 45 minutes to an hour until the crust is golden. Allow to cool 15 minutes before serving.
