Evelyn's Chicken Potpie

I really do throw in whatever I have on hand for my chicken potpie filling. Below is the basic recipe but you can add peas or corn or cubed sweet potato if the fancy strikes you. I always make my piecrust either overnight or early that morning and then let it chill until I need it for the evening meal. Piecrust has to be really cold and handled as little as possible if you want a light flaky dough. I always use a double crust for my potpie.

3 cups cooked chicken, cubed

2 medium potatoes, peeled and cubed

1 large carrot, peeled and cubed

1 stalk celery, diced

1/4 large white onion, diced

2 1/2 - 3 cups, chicken stock

A pinch of Rosemary

A pinch of Tarragon

Salt & pepper to taste

2 Tbsp. butter

2 heaping Tbsp. all-purpose flour

Melissa D'Arabian's Piecrust:

2 sticks (1 cup) ice-cold unsalted butter, cubed and put in freezer
2 1/4 cups all-purpose flour
1/2 tsp. salt
8 - 10 Tbsp. ice cold water

1. You can use your food processer to make the piecrust like Melissa did but I am like her mother-in-law and I make mine by hand. The next time I will use the processer.

2. In a large mixing bowl, place flour and cubed butter and using a pastry blender, cut butter into flour until mixture resembles fine sand.

3. Add a tablespoon of water at a time and mix thoroughly. I needed 10 tablespoons before my dough held together. Just pinch the dough and if it holds together with no powdery bits, then your dough is ready.

4. Gather dough into a ball, cut in half, pat each half into a disc shape, cover individually in plastic wrap and refrigerate for at least an hour or two or overnight.

Filling:
1. In a medium saucepan place carrots, potatoes, celery, onion and 2 cups of chicken stock. Add rosemary, tarragon, salt and pepper and boil over medium heat until carrots are just about fork tender. Remove from heat.

2. In a large saucepan melt butter over medium heat and then add the flour to make a thick paste. Cook, stirring constantly until mixture is a light golden brown. Add the last cup of chicken stock to the roux and mix until smooth. I use a whisk to get all the lumps out.

3. Add the vegetable mixture to the large saucepan and mix well. Add the chicken and cook for 3 -4 minutes until mixture is thickened. The sauce should be thick and creamy. If it is too runny, thicken with cornstarch/flour.

4. Remove the saucepan from the heat and let it cool for 15 - 20 minutes.

5. In the meantime flour a large board and rolling pin and roll out one of the pastry discs to fit a 9-inch glass pie plate. There should be enough pastry hanging over the edge of the pie plate to crimp easily. Set the pie plate aside. If your kitchen is too warm, place the pastry lined pie plate back in the fridge while you work on rolling out the second pastry disc.

6. Once the second pastry disc has been rolled out, pour chicken filling into the pastry lined pie plate, place the second pastry disc on top of the filling and crimp the edges of the pie crust, trying to seal completely. Poke holes on the top of the pie with a fork or carve initials so that steam can escape while the pie is baking. I carved an S for you know who. You can brush the top of the pie with an egg wash to give that beautiful golden color.

7. Place pie plate on a cookie sheet (this is important to catch all the bits that always drip off) and bake at 375 for 40 - 50 minutes.

8. Let sit for about 5 - 10 minutes before serving.

This probably makes 6 dinner size servings.