Chicken Pot Pie

Ingredients

• Butter

  Unsalted

  80g

• Wheat flour

  White, all-purpose, enriched, bleached

  ¼ cup or 31g

• Cornstarch

  1 tbsp or 8g

• Whole milk

  3.25% milkfat, with added vitamin D

  ½ cup or 122g

• Onions

  Raw

  1 small or 70g

• Carrots

  Raw

  1 large or 72g

• Celery

  Raw

  1 stalk, medium or 40g

• Chicken broth soup

  Canned, condensed

  1 can (10.75 oz) or 305g

• Russet potatoes

  Flesh and skin, raw

  ½ Potato medium or 107g

• Roasted Chicken

  Safeway

  255g

• Peas

  Green, frozen, unprepared

  ½ cup or 67g

• Wheat flour

  White, all-purpose, enriched, bleached

  2 ⅔ cup or 333g

• Lard

  1 cup or 205g

• Salt

  Table

  ½ tsp or 3g

• Water

  Plain, clean water

  8 tbsp or 118g

Directions

1. In a bowl, combine ¼ cup of the butter with the flour. Set aside.
2. In a second bowl, dissolve the cornstarch in the milk. Set aside.
3. In a large pot, soften the onion, carrot and celery in the remaining butter. Season with salt and pepper. Add the broth and potatoes and bring to a boil. Cover and simmer for about 10 minutes or until the vegetables are just tender. Add the butter mixture and boil gently, stirring with a wooden spoon. Add the milk and cornstarch mixture and bring to a boil. Adjust the seasoning. Stir in the chicken and peas. Cover with plastic wrap directly on the surface of the filling. Let cool while preparing the pastry.
4. In a large bowl, combine flour and salt. Using a pastry blender (or two butter knives), cut in the lard just until marble-size clusters of dough form.
5. Sprinkle water over dough and, using a pastry blender (or fork) initially, mix lightly. Then, using your fingertips only, bring the dough together to form a ball.
6. Divide dough in half, shape into disks, and wrap each in plastic. Let them rest in the fridge for 10-30 minutes before rolling.
7. Flour rolling pin lightly, and roll out each piece of dough on a lightly floured wooden cutting board. Roll to at least a 12-inch diameter for a 10-inch pie pan. Tip: Secure the cutting board with a kitchen towel underneath. Tip: Gently turn the dough with each stroke, and always roll away from you.
8. Transfer the first layer of dough into the pie dish by wrapping it around a rolling pin. Fit the pastry to the bottom of the pie dish.
9. With the rack in the lowest position, preheat the oven to 400°F (200°C).
10. Spoon the chicken filling into the crust. Brush around the dough with milk and cover with the second sheet of dough. Crimp the edges and brush with milk. Make incisions in the top crust to allow steam to escape.
11. Bake for 50-60 minutes or until the pastry is golden brown. Let rest for 15 minutes before serving.

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