Ingredients:
4 1/2 cups all-purpose flour, plus
more all-purpose flour, for dusting
1 tablespoon salt
2 cups unsalted butter, cold and cut into small chunks
3/4 cup ice water, plus
more ice water, if needed
8 cups chicken broth or 8 cups turkey broth
8 cups leftover cooked turkey or 8 cups cooked chicken, cut in small chunks
1/2 cup unsalted butter
1/2 cup all-purpose flour
sea salt
fresh ground black pepper
4 boiled carrots, cut in 1/2 inch circles ( I cooked carrots and onions separately and added defrosted corn.)
1 cup sweet peas, defrosted
1 garlic cloves, chopped
1 teaspoon dried thyme
1/2 lemons, juice of
1 eggs, mixed with
3 tablespoons water, for egg wash for top of pastry
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.
Servings: 10
Time preparation: 60 min.
Time total: 110 min.