All content copyright Katrina Hall 2008 through 2017

Thursday, April 2, 2009

starry chicken pie








When my daughter was little, stars figured everywhere in her world, from glow-in-the-dark stars on her ceiling, stars in her pictures and notes, starry socks, and a favorite book, "Nora's Stars". Her love of stars spilled over into the kitchen, where we made dozens of star cookies and even sweet and savory pies, with tiny star cutouts .
This is one of those pies. I make only a top crust, because I don't much like a bottom crust, and never eat it. It's loaded with herbs, diced vegetables of your choice, and chunks of chicken.
First, you need to make the crust so it can briefly chill. This is Martha's.
1 1/4 cups King Arthur flour
1 stick ( 8 T) unsalted cold butter, cut into small pieces
4 T. ice water
salt and fresh pepper and rosemary
Pulse the flour, salt and pepper in a food processor. Add the butter and pulse again until butter is incorporated.
Slowly add the ice water by tablespoons, running the processor. After 4 tablespoons of water, it should be perfect, but add another tablespoon if it's too dry.
Mold into a ball and cover with plastic wrap. Place in fridge.
The filling:
3-4 cups peeled and diced vegetables. I used:
scallions
sweet potatoes
frozen peas
carrots
onions
1 t. thyme
1 t. fresh rosemary
1 1/2 cups shredded or diced leftover chicken
Add a little water to vegetables and chicken in a heavy bottomed pot, cover, and simmer til just tender.
The white sauce:
1 1/2 T. melted butter
1/3 cup King Arthur flour
1/2 cup chicken or vegetable stock
1/2 cup milk ( or more)
Heat the butter and add the flour. Whisk together, then add the stock and milk and continue to stir until you get a nice, thick sauce. If the sauce is too thick, add a little water from the vegetables.
Drain vegetables and chicken and mix in the white sauce. Taste carefully and add more thyme or pepper as you wish. Since you're going to sprinkle salt on the crust, hold the salt.
Take out the dough and roll out one 9 inch circle. Using a star cutter, cut out stars randomly. Set aside.
Place veggies and chicken in sauce in a pie pan. Carefully lift the pie crust and place on top. Trim neatly. Moisten the stars and stick on pie crust. Brush with egg wash and sprinkle kosher salt over the top.
Turn oven to 350F and place chicken pie in oven for about 45 minutes. Enjoy your starry chicken pie!

6 comments:

Michelle said...

This looks fabulous! I love chicken pie!

BTW, coming over from twitter.

katrina said...

So happy you enjoyed this, Michelle! And thanks for the retweet! Isn't it cute? Not to mention just the right amount of pie to fill you up, without crawling away from the table.....

Elle said...

It's got to be the prettiest chicken pot pie ever seen! I'll bet it's delicious, too!

katrina said...

Thanks, Elle! I forgot to mention this works for fruit pies, too, and it's even prettier with cherries or rosy apples peeking out. Just add a teaspoon or so of sugar to the pie crust, and sprinkle sugar on top.

winestainedcloth said...

You are so creative! I've seen braided and twisted crusts but this one is fabulous. If I were to add anything to it, it would be edible glitter! Can't wait to make my own, Kat!

katrina said...

Thank you, Donna! I've always wondered about that edible glitter - is it really edible? Tried coarse sugar crystals once and it was like chomping on glass shards -yuk.