LAURIE’S HOMEMADE
DIRECTIONS CRUST
Combine flour, salt and butter in a bowl. Mix together with your hands until the butter is pea sized. Add cold water and lemon juice. Stir together until the mixture comes together into a ball. Do not overwork - you want lumps of butter throughout the dough. Roll the dough out on a floured surface to a narrow rectangle shape using a rolling pin. Fold the bottom third of the dough up on itself and then the top third down over that (like you would fold a letter). Wrap the dough in plastic wrap and chill in the fridge for at least 20 minutes. Take the dough out of the fridge, rotate it 90 degrees from your previous angle, and repeat your rolls and folds. Wrap and chill for at least another 20 minutes. Repeat this step two more times, chilling the dough for at least 20 minutes in between each fold. Allow the finished dough to chill while you prepare the filling. FILLING Preheat the over to 400°F. Cover the chicken and 1/2 the onion with water in a pressure cooker. Cook on the stove for 15 minutes once it comes to pressure. Allow the pressure cooker to cool/ depressurize once cooked.(You can boil, bake or even use rotisserie chicken if you prefer). Dice the chicken and reserve 1 3/4 Cups of the chicken stock for the filling. In a large skillet, cook the carrots, peas, onions and potatoes in the butter until tender. Add salt and pepper to taste. Add the flour and mix together. Cook on low for 5 minutes. Add the chicken, reserved chicken stock and milk and mix together. Cook on low until the liquid thickens.
INGREDIENTS CRUST • 1 3/4 Cups All-Purpose Flour • 1/2 Teaspoon Salt • 14 Tablespoons Butter cubed • 3/4 Cup Cold Water add more if needed • 1 Tablespoon Lemon Juice • 1 Egg beaten FILLING • 1 lb. Boneless, Skinless Chicken Breast • 1 Onion diced finely • 5 Large Carrots sliced • 1 Cup Frozen Green Peas • 6 Medium Red Potatoes skinned and diced • 1/3 Cup Butter
92
• 1/3 Cup All-Purpose Flour • 1 3/4 Cups Chicken Broth • 2/3 Cup Milk • Salt & Pepper to Taste
PIE Remove chilling dough from the fridge. Divide into two equal parts and roll out into a circle large enough to cover your pie pan. Line 9” pie pan with half of the dough. Pour cooked filling into the pan and top with the other half of the dough. Pinch together the edges to seal. Brush the top of the pie crust with beaten egg. Cut holes into the top pie crust to allow steam to escape while cooking. Place in preheated oven and bake for 30-40 minutes (or until the crust is golden brown). Enjoy!
Powered by FlippingBook