Yesterday in the late afternoon when I was relaxing from doing one of the innumerable chores around the Lodge, I took a break to watch Stupid TV. I don't know what channel it was or what the program was about: it was TV, and hence, stupid.
But I do remember that between episodes, most of the commercials were about food. There was the inevitable ad about that KFC sandwich that doesn't have bread (NB: I actually broke down in shame and ordered and ate one of them. Neither the flavor nor the grease justify the guilt factor. Skip this one.) Then the ads segued to pizza. But I met my waterloo when the ads for Marie Callender's chicken pot pies came on the TV.
"Curse you, Marie Callender!" I shrieked at the top of my lungs (though the imperative verb I used wasn't "curse"). I was so hungry and those pies looked so good. But instead of driving to the Safeway and buying one of her damned Chicken Pot Pies, I decided to make my own.
Here's my recipe:
Preheat the oven to 425 degrees F
Crust:
You will need a deep-dish pie plate. If you don't have one, get one. Glass is good.
Put
2 cups flour and a
teaspoon of salt in a food processor equipped with the pastry blade; Turn it on.
Gradually add
2 sticks (1/2 lb) butter, cut into manageable pats--about 1-2 tbsp each, and dropped individually through the feeding tube of the processor.
After you've added all the butter, process until the mixture is thoroughly incorporated. It will look like corn meal. If you're not from the south and have never seen cornmeal, think a crumbly mixture of flour and butter.
Gradually add about
1/4 cup of very cold water. Process on pulse. The water should encourage the flour/butter mixture to form a ball.
Stop processing and, after removing the pastry blade from the machine, scoop the dough out onto plastic wrap. Chill in the fridge for at least one hour before rolling out.
Sauce
Microwave or otherwise heat to scalding
2-3 cups of milk. Hold at temperature.
Melt in a medium saucepan
1/4 lb (1 stick) of butter.
When the butter is bubbling, gradually stir in enough flour to form a bubbly paste in the bottom of the pan. It will take
1/4 and 1/2 cup of flour. You basically want a mixture that holds together on the bottom of the saucepan and makes you wonder if you added too much flour. Let the mixture cook for at least a minute or so (this is so the flour will cook and the sauce won't taste like that nasty milk gravy you had at your aunt's house last Thanksgiving). Then sloooowly add the
hot milk, whisking it into the butter/flour (snooty cooks call it a "roux") mixture.
The sauce will dramatically thicken almost immediately. Add a
very finely diced medium onion, or
2 tablespoons of dried onion to the sauce. Grate
half a clove of nutmeg into the sauce. Correct the seasoning for salt--it will probably take at least a teaspoon.
Throw in
1 bay leaf and stir into the sauce. Let the sauce rest. Don't forget to fish the bayleaf out before you proceed with the recipe, or one of your guests will have a nasty surprise.
Final Prep
Sauté
3 chicken thighs or 2 chicken breasts in a butter/olive oil mixture. When done through but not dry, cut into small cubes. Add to sauce.
Microwave 2 cups of
mixed frozen vegetables. Add them to the sauce. Don't worry about excess moisture.
Get the dough out of the fridge. Divide into two parts.
Roll out the 1st piece of dough to about 1/8 inch in thickness and line the bottom of the baking dish. Ignore the overhanging dough for now. (For an extra-crispy bottom crust, paint the bottom of the pie pan with melted butter before lining it with the crust.)
HINT: The easiest way to roll out pie crust is on a pastry cloth (think a linen or cotton dish towel that's been rubbed well with flour). After rolling the dough out to the proper thickness, position your rolling pin at the edge of the dough, then using the pastry cloth, drape the dough over the rolling pin. Then roll the dough (minus the pastry cloth) onto the pin. You can then unroll the dough into the pie pan with a minimal amount of grief.
Pour the sauce/chicken/veggie mixture into the dish.
Roll out and cover the pie with the top crust.
Trim and make look pretty. Pierce the top crust to allow steam to escape.
Cooking
Place the pie in the preheated 425-degree oven on a baking sheet for 10 minutes. After 10 minutes, decrease oven temperature to 325-degrees and bake for 50 minutes.
Let the pie rest for a few minutes before serving, but don't forget to salute Marie Callendar when you cut into it.
Commentary
The pie crust is really the secret here, and food processors are the secret weapon. If you don't have one, you can use the old "cut the butter into the flour using two knives in a scissor motion," or you can use a pastry masher. My mother used the latter, and you could have taken her pie dough out of the bowl, rolled it out, then sewn the pieces up into shoes that would hold together better than leather. For all I know, that's what they did during the Depression to keep children shod. But the food processor keeps the butter/flour mixture filled with air, so that when the butter melts into the flour during cooking, the result is thin flakes of tender crusty goodness.
The sauce is a classic béchamel--basically gravy with an attitude.
Instead of frozen mixed veggies, you can add just about any fresh veggies you want: broccoli or broccolini both work well. If you use fresh vegetables, nuke 'em until they are are tender and then dice them coarsely before adding them to the sauce. If you don't have a microwave, then steam the veggies. Whatever you do, DO NOT BOIL THEM. That's just wrong, and it sucks all the goodness out of the veggies.
Enjoy!
