Andy Williams’ Mother’s Chicken Pot Pie
6 to 8
6 to 8
Sliced 1/4 inch thick in 1/2 moon shape
White or Yellow Onion
Diced into 1/4 inch cubes
Leaves removed, chopped into 1/4 inch pieces
Frozen Pie Dough
Place chicken quarters in a pot and cover with cold water, add 1/2 each of the carrots, celery and onion to pot. Add half of each herb to pot.
Bring to boil, turn down to simmer, and cook for exactly 30 minutes.
Remove chicken and strain stock into another pot.
Put stock back on stove on high heat, bring to boil and allow the liquid to reduce by 1/2.
Remove skin from chicken and pull all the meat from the bones, leaving in fairly large pieces, about 1 inch squares.
While stock is reducing, melt butter in pot over medium low heat and add remaining vegetables and herbs into the pot.
Cover and sweat until vegetables are soft, about 10 minutes.
Whisk in flour to vegetables to make a roux and cook for 3 minutes, stirring constantly.
Add 1 quart reduced stock and remaining ingredients.
Roll pie dough out to 1/4 inch and place in a sprayed soufflÃ© dish, covering bottom and sides.
Fill with filling to 1/4 inch from top. Smooth it out with a spoon.
Cover with another piece of dough and pleat edges, make slits in the dough to allow steam to escape, and brush top with melted butter.
Place on cookie sheet and bake at 350Â° for 30 minutes. To prevent the crimped or pleated edges from burning, take strips of foil and cover the edges.
Then remove foil and bake for 15-20 minutes until crust is brown. Let stand 10 minutes before serving.