Lattice Chicken Pot Pie

As I type this, C is stranded in the Denver airport.  Needless to say, this commuting back and forth between Houston and Aspen has been a bit crazy.  He just missed the last flight to Aspen because of a delayed flight from Houston.  And of course it is the last flight of the day.  As bad as that is, at least I know I sent him off with a new twist on his favorite dish that I make, Chicken Pot Pie.  This was one of the first things I ever cooked for him and after baking the nectarine raspberry pie, I was inspired to actually use a pie crust instead of puff pastry on my pot pie.  And C and Miss F both loved it, both agreed they liked the new crust.  It takes a bit more effort, but it is totally worth it.  Now I just need to get over my bag of frozen veggies crutch...

Chicken Pot Pie

For the crust:
1 ¼ cups flour
1 teaspoon salt
1 stick butter, cut into ½” pieces
1 to 2 tablespoons ice water

For the filling:
½ cup butter
1 garlic clove, minced
1 small shallot, minced
1 cup flour
1 pint of cream (or half and half)
2 ½ cups chicken broth
1 bay leaf
1 teaspoon dried parsley
1 teaspoon dried tarragon
¾ lb chicken, cut into bite sized pieces
1 russet potato, cut into bite sized pieces
10 ounce package of mixed frozen vegetables of your choice

2 tablespoons cream

In a food processor, process flour and salt until combined. Add the butter and process for 10 seconds. Add the water through the feed tube in a slow stream. Process until the mixture begins to come together. Place the dough in a large Ziploc bag and place in the freezer for 30 minutes.

Preheat the oven to 425 degrees.

Boil potatoes in a small saucepan for 10 minutes. While the potatoes are boiling, melt ½ cup butter in a Dutch oven with the garlic and shallot. After the shallot has softened, whisk in the flour a ¼ cup at a time (you may not need all of the flour). When completely mixed in, add the cream, whisking more to incorporate into the roux. Add the chicken broth. Continue whisking; add the bay leaf, the parsley, the tarragon, salt and pepper. Add the potatoes and chicken, let cook for 10-15 minutes on the stovetop to cook the chicken and thicken the sauce, stirring the whole time. Add the package of frozen mixed veggies (I use the peas, carrots, corn, green beans and lima beans mixture) and stir to incorporate. Salt and pepper to taste.

Remove the crust from the freezer and roll out six 1 ½ inch strips. Pour the pie filling into a deep dish 10 inch pie plate. Place the crust over top in 3x3 lattice, crimping at the edges. Brush the lattice with 2 tablespoons cream. Place the pie dish on a baking sheet to collect any overflow.  Bake at 425 degrees for 35 to 40 minutes, until golden brown. Serve.

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