Monday, March 28, 2011

Chicken Pot Pie

I bought an oven! It's a tiny bit of a thing, and the whole thing shakes and hums when it's it's trying to heat itself up, but I love it so.

I don't have pie plates, so I used my Korean metal soup bowls instead. In the future I might pre-bake the bottom crust because it took a little time to get crispy on account of the bowls being quite thick.

- Chicken (breasts or whatever) cut up into chunks and sauteed in a little bit of oil.
- Onion, celery, garlic, carrots, any other vegetables you like. Add to the chicken.
- Few tbsps of flour, stir to coat everything
- Chicken stock, add to make a thick stew-y consistency
- Bay leaf, basil, oregano- Let everything jam together in the pot a while.

- 1 1/4 cup flour
- 1/2 cup cold butter
- 1 tsp salt
- ice water

Chop up the butter into the flour until it's pea sized chunks. You could use a blender or knives, or your hands but as a last resort because they'll melt the butter and you really want those chunks.

Add water 1 tbsp at a time until dough comes together in a ball. Cover and refrigerate for a half hour. At this point you could also freeze some and save it for another time. Look at you, thinking ahead and everything.

After it's chilled out divide the dough about 2/3 and 1/3 for the bottom and top, respectively. Sprinkle a little flour on the table and roll it flat using a rolling pin, or an empty wine bottle, or a broomstick. After every 2-3 rolls flip the dough over so it doesn't try to become one with the table.

Drape the dough inside the bowl, add filling, put on the roof. You can make some nice wavy edges, or just pinch it together roughly and say you were going for the 'rustic' look. Cut a few slits for the steam to escape then brush with a lightly beaten egg so the top comes out nice and golden. Bake at the bottom of the oven on 400f/200c (?) until the crust is nice and crispy.

Eat it already.

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