Chicken Pot Pie

Makes 5 pies, doubles easily.

Pie Crust

1 1/2 cups flour

3/4 teaspoon salt

1/2 teaspoon baking powder

4 Tablespoons cold lard, diced (don't have lard?  just use butter)

4 Tablespoons cold unsalted butter, diced

1/4 - 1/3 cup ice water

In a food processor, mix the first three ingredients.  Add lard and butter and pulse until all the fat is smaller than pea size.  While the processor is running, drizzle in the water until the dough just comes together.  Form dough into a disk, wrap in plastic wrap and refrigerate until the chicken mixture is ready.

Chicken Mixture

6 Tablespoons butter

1 large onion, small dice

2-3 ribs celery, small dice

2-3 carrots, small dice

1/4 cup flour

2 1/4 cups chicken stock (stock in a box is fine)

1/2 cup frozen peas

cooked chicken (2-3 cups)

splash of cream or milk (1-2 Tablespoons)

salt and pepper, all along the way, to taste

1 egg

In a large skillet, melt the butter on low heat.  Add onion, celery, carrots, pinch of salt and pepper, and cook until soft, about 15 minutes.  Add the flour and cook for another 3 minutes, stirring continually.  Heat up the chicken broth (in the microwave or on the stovetop).  Pour broth into the skillet, bring to a simmer (that means raise the heat--to medium will get you there), cook for a minute, stirring continually.  Add the peas and chicken, stir until warmed through.  Remove from heat and stir in the milk.  Taste and decide if you need more salt and pepper.

Assembly

Preheat oven to 375 degrees.  Ladle chicken mixture into 5 oven-proof bowls.  In a small bowl, beat egg and a splash of milk or water to make an egg wash.  On a floured surface, roll out the dough.  Cut circles large enough to generously cover each bowl.  Using a pastry brush, paint the edges of the bowls.  Place the circles of dough on each bowl, pressing lightly around the edge.*  Brush dough entirely with egg wash, sprinkle with salt (kosher if you've got it) and pepper.  Place the bowls on a cookie sheet and cook for 1 hour.  They're pretty hot right out of the oven.  I'd let 'em sit for a good 10-15 minutes before diggin' in.  :)

With the leftover dough

On a cookie sheet with a silpat or parchment paper, roll out the dough scraps, brush with egg wash (or melted butter, if you prefer), and sprinkle with cinnamon sugar.  Bake for about 12 minutes.  Yum!

Update: Save time by pouring all the filling into a casserole dish, roll out the dough and place over the whole thing. Bake the same, but still remember to put a pan underneath to catch anything that drips!