American Pie Council

2018 Amateur Entry

 

Darn Clucking Good Pie

Darn Good Clucking Pie
Lois Spruytte, Richmond, MI
Pot Pie
Crust:
2 ½ cups all purpose flour
1 teaspoon salt
8 tablespoons chilled butter, cut into chunks
8 tablespoons chilled leaf lard* cut into chunks
2 oz. shredded Manchego cheese
1 tablespoons fresh chopped thyme
1/4 cup or less ice water
Place flour, salt and thyme in bowl of a food processor. Pulse 3-5 times.
Add in cheese, pulse 3-5 times.
Add in butter and leaf lard. Quickly pulse 10 times. Slowly add water while continuing to pulse until dough starts to come together. You want it shaggy.
Dump the shaggy mix in a very large bowl. Add drops of water if needed. Gather up into a large ball. Divide into 8 equal pieces and shape into small disks. Wrap each one and chill for 30 minutes

Filling:
1 chicken roasted, deboned and cut into bite size pieces
2-3 tablespoons olive oil
1 large yellow onion, chopped
2-3large carrots peeled and chopped ( approximately 1 cup)
4-5 ribs of celery chopped. (Approximately 1 and 1/2 cup)
1-2 redskin potatoes chopped. ( 1 cup)
1 cup canned corn, drained
2 tablespoons Herbs de Province
2 teaspoons poultry seasoning
3 tablespoons butter
1/3 cup all purpose
3 cups chicken stock
1 cup heavy whip
Salt and pepper to taste
In a Dutch oven heat olive oil on medium heat
Add carrots, celery and onion. Saute for about 10 minutes then add the potatoes and corn along with the poultry seasoning and herbs de province continue to cook 10 minutes longer.


In a separate saucepan make a roux. Start by melting the butter over a medium heat. Slowly add your flour and while stirring all the time. You want it to bubble and start to turn golden. Slowly drizzle in your chicken stock while continuing to stir. Mix all the stock in and keep stirring until mixture is smooth and somewhat thick. Mix this into the Dutch oven. Add the diced chicken. Bring to a boil then turn heat down and simmer for 20 minutes.
Slowly stir in the heavy whip. Cook 10 more minutes.
Take off heat and let cool for a half hour. Add salt and pepper if needed
Preheat oven to 375
Have 4- 6 inch Emile Henry pie pans ready.
Roll out the first 4 disks of dough. Fit into pans and place back in refrigerator. Roll out the next 4 disks. You may leave whole for a true double crust, or cut strips for a lattice top.
Take pie dishes out of fridge and place filling in each pan. Cover with tops or lattice. If doing a full crust, cut vents in crust.
Bake 50-60 minutes.

*you may use Crisco