Ingredients:
- more all-purpose flour , for dusting
- 4 boiled carrots , cut in 1/2 inch circles (i cooked carrots and onions separately and added defrosted corn.)
- 1 egg, mixed with
Directions:
- Note: I used my leftover turkey stock and just added pepper.
- I didn't use any of the herbs or lemon.
- To make the pastry:.
- Food Processor method: Pulse the butter, salt, flour in processor until size of small peas. Add water and do slow pulses until just combined.
- Or use Tyler's from scratch method:.
- Combine the flour and salt in a very large mixing bowl.
- Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs.
- Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky.
- Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time.
- Wrap the large ball of dough in plastic wrap and refrigerate while preparing the rest of the recipe (feel free to make the dough the night before if you prefer.).
- To make the pot pie filling.
- Use a large stockpot and heat over medium-low heat.
- Melt the butter and just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps.
- This is a roux, which will act as a thickener.
- Cook and stir the roux for one minute, to cook the raw flour taste out, stirring constantly.
- Now, gradually pour in chicken broth, whisking the entire time to prevent lumps.
- Whisk and simmer for 10 minutes to cook out the starchy taste of the flour and thicken the broth; it should look like cream of chicken soup.
- Season the mixture with salt and pepper.
- Stir in the shredded chicken, veggies, lemon juice, thyme, salt and pepper to taste until incorporated, remove from the heat and cool to room temperature; it will get quite thick as it cools down.
- Preheat the oven to 400 degrees F.
- Take the dough out of the refrigerator and set it out on the counter for 5 minutes to warm up a bit, making it easier to roll out.
- Sprinkle the counter and a rolling pin lightly with flour.
- Roll the dough out into a big 14 by 20-inch rectangle.
- (Dough is pliable. I made my dough 2 days in advance and chilled in refrigerator in plastic bag. Let sit out about 10 minutes to soften up before rolling out.).
- Carefully transfer the dough to a large rectangular pizza stone or standard sheet pan, leaving about 1 foot of the pastry hanging off 1 end.
- (Make sure your dough FITS on your pan and in the oven before going any further!).
- Spoon the cooled chicken filling on the pastry that is on the pizza stone, leaving a border around the sides.
- Lightly beat the egg with 3 tablespoons of water to make an egg wash and brush it on the dough border.
- Fold the free dough over the filling like a blanket and crimp the ends with a fork to form a tight seal; it should look like a big pillow.
- Brush the top of the giant chicken pie with the remaining egg wash, sprinkle with the coarse salt, and cut tiny slashes in the top so steam can escape.
- Place the chicken pie in the oven and bake for 45 minutes to 1 hour until puffed and golden.
- Let the chicken pie rest for 10 minutes before moving it.
- Run a spatula underneath the pot pie to loosen it from the pizza stone.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 983.16 Kcal (4116 kJ) | ||
| Calories from fat | 441.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 49g | 75% | |
|---|---|---|---|
| Cholesterol | 1016.32mg | 339% | |
| Sodium | 1646.83mg | 69% | |
| Potassium | 1070.53mg | 23% | |
| Total Carbs | 65.41g | 22% | |
| Sugars | 6.17g | 25% | |
| Dietary Fiber | 7.59g | 30% | |
| Protein | 69.43g | 139% | |
| Vitamin C | 21.6mg | 36% | |
| Vitamin A | 9.8mg | 325% | |
| Iron | 7.9mg | 44% | |
| Calcium | 121.2mg | 12% | |
| Amount Per 100 g | |||
| Calories | 174.01 Kcal (729 kJ) | ||
| Calories from fat | 78.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.67g | 75% | |
|---|---|---|---|
| Cholesterol | 179.88mg | 339% | |
| Sodium | 291.47mg | 69% | |
| Potassium | 189.47mg | 23% | |
| Total Carbs | 11.58g | 22% | |
| Sugars | 1.09g | 25% | |
| Dietary Fiber | 1.34g | 30% | |
| Protein | 12.29g | 139% | |
| Vitamin C | 3.8mg | 36% | |
| Vitamin A | 1.7mg | 325% | |
| Iron | 1.4mg | 44% | |
| Calcium | 21.5mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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