Peggy's Chicken Potpie
Serves 12
Recipe By: Emeril Lagasse
4 recipes Savory Piecrust -- recipe follows
4 pound frying chicken, cut into 8 pieces
1 1/4 teaspoons salt
1/2 teaspoon ground black pepper
2 tablespoons olive oil
3 cups low-sodium chicken broth
1 bay leaf
1 teaspoon poultry seasoning
2 teaspoons chicken rub seasoning (recommended: Emeril's Chicken Rub)
1 large russet potato, cut into 1/2-inch cubes (about 2 cups)
2 cups sliced carrots (1/4-inch thick slices)
1 cup coarsely chopped onions
1 cup fresh corn kernels, cut from the cob (2 medium ears)
1 cup button mushrooms, quartered
1 cup frozen lima beans
1/4 cup heavy cream
3 tablespoons all-purpose flour
1 1/2 tablespoons butter, at room temperature
1 large egg, lightly beaten
1 tablespoon water
Divide the piecrust dough into 4 separate portions and form into 4 disks.
Wrap each disk in plastic wrap and refrigerate for at least 30 minutes
before rolling 2 of the portions of dough out to fit into 2 (9-inch) deep
dish pie pans. Trim the edges of the dough so that 1/2- inch dough hangs
over the sides of the pans. Roll the remaining 2 portions of dough out
and refrigerate (placed on a baking sheet with plastic or parchment
between dough) -- along with the prepared pie pans, until the filling is
chilled and you are ready to bake the potpies. Season the chicken pieces
with the salt and pepper. Heat a Dutch oven or other large, heavy pot
over high heat and brown the chicken pieces on both sides in the olive
oil, working in batches if necessary, about 5 minutes on each side. Drain
all fat from the Dutch oven and add the chicken broth, bay leaf, poultry
seasoning, and chicken rub seasoning. Bring to a boil, cover, reduce the
heat to low, and simmer until the chicken is very tender and falling from
the bone, about 1 hour. Transfer the chicken pieces to a plate and set
aside until cool enough to handle. When the chicken is cool enough to
handle, remove the meat from the bones and tear into bite-size pieces.
Set aside. While the chicken is cooling -- add the potatoes, carrots,
onions, corn, mushrooms, lima beans and heavy cream to the Dutch oven and
return to a boil. Cover the pot, reduce heat to a simmer, and cook until
the vegetables are very tender, about 30 minutes.
Combine the flour and butter in a mixing bowl to form a thick paste-like
mixture. Ladle some of the hot chicken broth into the mixing bowl and
whisk to combine with the flour-butter mixture. When smooth -- add this
mixture to the pot and stir to combine well. Bring the sauce to a low
boil and continue to cook until the sauce is thick and smooth, about 5
minutes. Add the reserved chicken meat, stir to combine, and remove from
the heat. Discard the bay leaf, taste, and adjust the seasoning if
necessary. Set aside to cool completely. Once cooled, refrigerate until
thoroughly chilled. Preheat the oven to 400 degrees F and position the
oven rack on the lowest rung of the oven
..
Divide the chilled filling between the 2 pastry-lined pie pans and --
using a spatula, smooth the filling to the edges. Place the egg in a
small bowl and beat with 1 tablespoon of water. Lightly brush the edges
of the overhanging pastry with some of the egg mixture. Top each pie dish
with one of the rolled out portions of dough and trim edges so that they
match the edges of the dough lining the pie pans. Using your fingers,
pinch edges of dough together and roll inward so that the edges sit
inside of the edges of the pie pans. Decoratively crimp the edges using
your fingers, a fork, or a crimping tool. Using the tip of a sharp knife,
cut several decorative slits in the top of each pastry to allow steam to
vent while cooking. Brush the top of each potpie with some of the
eggwash.
Bake the potpies for 20 minutes. Reduce the oven temperature to 350
degrees F and continue baking the potpies until the crusts are golden
brown and the filling is heated through -- about 40 minutes longer.
Remove the potpies from the oven and allow to cool slightly before
serving. Cut the potpies into wedges and serve.
Savory Pie Crust:
8 ounces all-purpose flour (about 1 1/2 cups plus 2 tablespoons)
1/2 teaspoon salt
1/2 cup (1 stick) cold butter -- cut into 1/4-inch pieces
2 tablespoons solid vegetable shortening
3 tablespoons ice water
Sift the flour and salt into a large mixing bowl. Incorporate the butter
pieces and shortening by hand, working the fat into the flour with your
fingertips until the dough starts to come together and form small pea
shapes. Work the ice water into the dough with your fingers until it just
comes together, being careful not to over-mix. Form the crust into a disk
shape -- wrap tightly in plastic wrap, and place in the refrigerator to
rest for at least 30 minutes before rolling out to fit into a pie pan.
Yield: 1 (9 or 10-inch) pie crust
Prep Time: 45 minutes
Inactive Prep Time: 45 minutes
Cook Time: 2 hours
Yield: 2 (9-inch) deep-dish potpies; 12 servings
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