So during the great Valentine’s Blizzard of ’07, we made a chicken pot pie in the store, from the Cook’s Illustrated Jan/Feb ’06. The recipe calls for chicken to be browned, rested, roasted, rested, picked, mixed with gravy, and baked in a pastry shell. Perfect for keeping the kitchen warm during snowstorms.
It’s amazing, actually, the way this came together. If you were wondering exactly how many chicken thighs fit into a 12″ skillet, it’s eight. With not a hair to spare.
The pie crust was amazing: butter, frozen for ten minutes, flour, salt, sour cream and ice water. I used a big old stainless mixing bowl and a wire blender, rather than a Cuisinart. The process was tiring on the old arms, but well worth it, as the dough was perfectly integrated without being overworked. I did roll it out a little thick, though. It didn’t cook all the way through. But it has worked in subsequent recipes (like Tofu Pot Pie, with more spices), rolled thinner.