CHICKEN POT PIE
3 chicken breasts
3 medium carrots
2 stalks celery
1 white potato
1/3 cup butter
1/3 cup flour (6 more cups later)
1/4 teaspoon celery seed
1/4 teaspoon marjoram
1/4 teaspoon pepper
1/4 teaspoon salt (3/4 more teaspoons later)
1/2 teaspoon thyme
2 cups chicken broth
1 cup milk (1 tablespoon more later)
INGREDIENTS – PASTRY
6 cups flour
3/4 teaspoon salt
3/4 cup butter (softened)
1 pint water
1 tablespoon milk
6 meat-pie pans (5″ diameter is best)
PREPARATION – FILLING
Cut chicken into ½” cubes. Dice carrots, celery, onion, and potato. Add onion and butter to Dutch oven. Sauté onion on medium-high heat for 5 minutes or until onion softens. Stir frequently. Add flour, celery, marjoram, pepper, salt, and thyme. Stir until well blended. Add broth and milk. Bring to boil on high heat. Stir frequently. Add chicken, carrot, and potato. Reduce heat to lower and simmer for 40 minutes or until carrots are soft. Stir occasionally. Remove.
PREPARATION – PASTRY
While filling is simmering, add flour, salt, and butter to a second mixing bowl. Blend ingredients with whisk. Add water. Remove dough and knead on surface dusted with flour.
Preheat oven to 425 degrees. Let dough sit for 20 minutes. Divide dough into 12 balls. Use rolling pin on dough balls–A large can of soup will do. A stick of dynamite is way too risky–to make 6 circles with 8″ inch diameters. Flatten the remaining dough balls to make 6″ wide circles.
PREPARATION – PIE
Line each pie pan with an 8″ dough circle. Add filling to each pan. Moisten rims of pies with milk. (This helps to tops stick with the bottom pastry.) Place a 6″ dough circle on top of each pie. Trim away the excess puff pastry. Press edges of puff pastry onto rims of bottom pastry with fork. Beat egg with whisk or fork. Glaze tops evenly with egg.
Put pies in over. Bake at 425 degrees for 15-to-20 minutes or until golden brown. Spread ketchup over each pie. Have a nice cooling refreshment and enjoy. Press gang the least appreciative guest into cleaning up.
1) H. G. Wells wrote the culinary-sci fi novel, The Thyme Machine, in 1903. It fared poorly, selling only three copies. Two of those copies were used to keep open windows during London’s August heat weaves. Some historians believe the third copy was placed under the short leg of an otherwise unstable table at a pub called The Copper Penny. The pub’s owner allowed customers to read The Thyme Machine with the understanding they replaced it before leaving the establishment.
2) The distraught novelist chucked his writing career and went to culinary school. He thrived there. He became a spice-using genius. In 1905, he opened up an upscale restaurant in one of London’s ritzy districts. It specialized in French cuisine and was called, Food of the Gods.
3) The wealthy soon flocked to the Food of the Gods. Everyone had to taste its scrumptious entrees, its divine desserts. It became so renowned that giant lines formed outside the restaurant’s doors. In 1907, Chef H.G. instituted a reservations only policy. This left thousands of aristocratic food lovers out in the culinary cold, to subsist on fish and chips. Just getting a reservation provided immense social prestige. In 1911, Charles Witherham garned a baronetcy from George V when he gave his time to the British monarch.
4) Tragedy struck in June, 1914, when the German nobleman, Hans von Frikadellen, stole the French ambassador’s 8 o’clock reservation at The Food of the Gods. The ambassador said German food was one boring pork dish after another. Frikadellen said the French didn’t know how to spice. Things went downhill after that and by July the two nations were at war.
5) Lots of nations joined in the kerfuffle. Millions perished during World War I . Naturally, H.G. Wells felt bad about that and invented a time machine and went back to 1895 long before his havoc creating restaurant opened.
6) Wells renounced cooking and went back to writing. He excised all culinary references in The Thyme Machine which became the more tighter, page-turning masterpiece, The Time Machine. The world would still go to war in 1914, but it wouldn’t be his fault.
– Chef Paul
Please check out Paul De Lancey’s books on Amazon.com.
or visit his website www.lordsoffun.com for signed copies.