filling
2 tb olive oil
1/4 cup white wine or vermouth
1 chicken carcass (just the bones and skin and cartilage etc.)
2 large chicken breasts, chopped
2 stalks celery with leaves, sliced
1 medium onion, minced
2 shallots, minced
2 carrots, sliced smallish.
1 head broccoli, cut smallish
1 head of garlic, peeled and smashed and sliced.
1 cup flour
crust
2 cups sifted all purpose flour (I didn't have this in the house, I used 1 cup all purpose, and 1 cup bread four.)
1 teaspoon salt
1/3 cup butter
1/2 cup vegetable shortening
aprox 1/4 cup cold water
egg wash (optional)
1 egg
cup water
so start by stripping the carcass and simmering it in a pan or pot. I have this thing from La Crusette and no one can tel me what to call it. is is shallower than a standard stock pot but deeper than a skillet. At any rate it was deep enough for the chicken and mom simmered that thing ion there for like 12 hours. it was good and chicken-y.
So now make the crust. Put the flour and salt in a bowl. I used Kosher salt, and this was an error, though it did make the crust crunchy. Use table salt for this one. fr rilsies. Next blend in the fatts. I did it the fork method, which takes a lot of wrist strength. I used to make short work of this but I was hurting last night. some might suggest since I have been seeing my gal saturday I may not have been exercising my wrist as much. That would be a shameful suggestion. Shameful.
You can also use a pastry blender or two knives.
After you are done with the blending the particles should be roughly pea sized. now get the water and add it in a little at a time, stirring it in in-between. When you are done the dough will still be crumbly and wafery and not look done. I ended up adding too much water. When you've added all the water, turn the dough out onto wax paper or tin foil and squeeze it together. If it holds together you are done. If not, maybe add some more water.
When the dough is done, divide the ball into two halves. Wrap one up and put it in the fridge. Put the other out onto a clean, floured surface. Flour a rolling pin, and roll the dough in flour. Roll out the dough until it is 1/4 in thick. Grease a pie tin. fold the dough into quarters, then unfold into the pan. A key thing is to not handle the dough too much. Human hand oil is bad for pastry dough. trim down the edges and put with the other dough ball. take some tin foil and place it in the uncooked crust, and then fill it with weights or uncooked black beans or uncooked rice. Preheat the oven to 400, and bake for 15 mins.
Strain the chicken stock into a stock pot and toss the carcass. In the pot you had simmered it, put some olive oil and fry the onions and the shallots until golden, then add the rest of the veggies. When they are starting to look a little cooked add the wine or vermouth. Stir in, then start adding the stock until it is just covering the veggies. Bring it to a simmer and add the chicken. Keep simmering. Add the cup of flour to a cup of water and stir until smooth, then add to the simmering mixture. Simmer for 20 or so minutes.
By not the Pie crust should be done. Take out the tin foil and weights. Take the unused dough from the fridge and roll it out to 1/4 in thick. Ladle the filling into the cooked crust. As before, fold the uncooked dough into quarters, the unfold on top of the pie. Trim, then smash the edges down with a fork, and poke vents in the top.
The oven should still be at 400. Place in the pie for 20 mins. Make the egg wash. After the 20 mins are up, brush the top of the pie with the wash, then bake another 10 mins, but check after 5.
Eat that shit with a spoon.
