CRUST:
2 cups all-purpose flour
8 tablespoons butter, cut into pieces
4 tablespoons shortening
1 teaspoon salt
2 to 3 tablespoons ice water
Place flour into bowl. Using a pastry cutter, cut butter and shortening into flour until mixture resembles a course cornmeal. Add water a little at a time, stirring lightly with a fork until dough is formed and comes together. Shape into a ball and wrap in plastic wrap. Refrigerate for at least 30 minutes.
FILLING:
4 chicken breasts, bone-in and skin-on
2 carrots, peeled
4 stalks celery, cut in half
1 onion, quartered
½ stick butter
½ cup all-purpose flour
1 pint cream
Milk to thin
Salt to taste
Pepper to taste
Tabasco to taste
Bring a large pot of salted water to a boil. Add chicken breasts, carrots, celery, onion, and salt and pepper. Reduce heat to medium low and simmer for 30 minutes or until chicken is cooked through. Let chicken remain in the pot for another 30 minutes. Remove chicken and vegetables from pot and cool, reserving stock. Pull meat from bones, and roughly chop the vegetables.In a saucepan, melt butter and whisk in fl our until it forms a smooth paste. Gradually add chicken stock and cream until a thick sauce forms. Add milk if mixture is too thick. Check seasonings, and add salt, pepper, and Tabasco sauce as needed. Stir in chicken and chopped vegetables and place in a heat-proof pie pan. Preheat oven to 400 degrees. Place prepared crust on top of filling and pinch edges of dough. Decorate with remaining dough as desired. Brush pie with a glaze made with the cream and egg yolk. Bake for 30-45 minutes until crust is golden.
Yield: 8 servings.
GLAZE:
¼ cup cream
1 egg yolk
Blend cream and egg yolk together using a fork.