Grammy's Chicken Pot Pie

Ingredients

flour

1 1/4 cup

butter

1/2 cup

cream cheese

3 oz

egg

1 egg

chickencut into pieces

3 lb

butter

4 tbsp

oniondiced

1 cup

celerydiced

1 cup

flour

6 tbsp

salt

1/2 tsp

pepper

1/4 tsp

chicken stock

2 1/2 cup

carrotsthinly sliced

1 1/2 cup

frozen peasdefrosted

10 oz

thymedried, crumbled

1 tsp

Method

1. 01Preheat oven to 400°F.
2. 02For pastry: combine flour, butter, and cream cheese in food processor. Pulse on/off several times to form coarse crumbs. Add egg and process until dough forms a ball.
3. 03Wrap dough in plastic and refrigerate at least 2 hours. Pastry dough may be made up to three days in advance and kept in the refrigerator, or may be frozen until ready to use.2 hr
4. 04For filling: place chicken in a large stock pot. Cover with water, bring to a boil, then lower heat to simmer. Cook until chicken is tender, about 1 hour.1 hr
5. 05Remove chicken from water, cool, remove skin and bones. Cut meat into bite-sized pieces and set aside. Strain the cooking liquid, measure out 2 1/2 cups, and discard the remainder.
6. 06In a large saucepan, melt butter, add onion and celery. Sauté over medium heat for 10 minutes.
7. 07Add flour, salt and pepper. Cook about 5 minutes, stirring constantly to make a roux. Slowly pour in reserved cooking liquid, stirring to make a smooth gravy. Cook until thickened, about 8 minutes.13 min
8. 08Add chicken, carrots, peas and thyme. Pour into a deep pie dish or round casserole, about 9 inches in diameter.
9. 09On a lightly floured board, roll pastry into a 10-inch round. Using a decorative cookie cutter, cut a shape from the center of pastry round. Lay pastry over the filling, fold edges under and crimp firmly against rim of dish. For decoration, moisten the bottom of the pastry cut-out and place it next to space from which it was cut.
10. 10Place pie on a baking sheet and bake on the lowest rack of preheated oven for 45 minutes, until pastry is golden brown.45 min
11. 11Remove from oven and cool 10 minutes before serving.10 min