While rummaging through my freezer,
I found this little chicken
I'd bought on sale.
I'm thinking individual chicken pot pies
for the little Hawthornelets.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrRqTkeRPOwaYXgjm8sAgJkKhQt-XIS7ML9claKETTo7DCRwyQAUGlBqyO0ZPdbWb_VS2CDBYz2wrhp9OKD1_fqJapFJNW5Awu3f1e4D8_rfwdP6PV6iY7ouejjIwD8mAxD0a65TBU0rlR/s400/DSCN8675.JPG)
$2.80 for a whole chicken.
Not bad.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9R9Ayx7eXqkV336HiPgMG561H5VGmfrg371qbjbuHLDSDdOcUfzcIG2CxfMZzgxAtJdkwH7axN0Q_Vn5GWQvIXczz4_W9cnQM2pJNinSzDHz9YqM3oURB-kLfhMAb-_9jeu6LcSc12r3J/s400/DSCN8697.JPG)
For the
pastry:
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup
shortening
1/4 pound cold unsalted butter, diced
about 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Freshly ground salt and pepper
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipKaDhszMsuiCzg7xy8eN8zps8lZmPgj8LaLj4p9jVelTAIh_jDZzv4ioIKxtCw8cbo5of-WZIvbv2QLEs0VqiFlk4vzggZ-HKxQdF-Oh37gCZug1gf_1P_hOfEQ8ynfejZ2WtWj9B0qCR/s400/DSCN8698.JPG)
Combine flour, salt, and baking powder.
Drop in diced butter and coat with flour.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge1naQWhVtj8hy2qbH-ziKSg9UB_wpLFtjow0KIbP25P0nnw74Qw1-kAbwqarhm9vQwSEpDhBZrWZbvZdXATJlyB6RYHkHz8ZYgHHCJwXHghmUfTRHMzfoHK4tcOC5thjWP8hk9cxfcVaF/s400/DSCN8702.JPG)
With a pastry blender,
work in the butter and shortening.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEcLSFz7waHN81FNcivCH4c8xHhBHQNIyK1x5uh3SYVaakEZdZQdON0Uy7sODU9980yKD73xMxYKIa5qHsofyVadR3O-VPfmoKk8oqaPEdt_D7NiDEDBf10HcbB2eoN706SOj3aQsHbxHx/s400/DSCN8705.JPG)
When you're making a pastry dough,
you want different sizes of butter flakes in the dough -
from bread crumb to pea size.
The smaller pieces make the dough tender.
The larger pieces make the dough flaky.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqVyy0Sc_L2oggtPt4mYfpQKE9PsSMWTbe8cmKqJis_vO7ITE08BjtbokmECcw0o0-HXtlqEcv8A33orDpS0emxjM18X_NLXNqL3vyN54dw6k8ulgauASBnV_GsfabkUCnWb6dYEcP3SBw/s400/DSCN8709.JPG)
Gradually add in water ...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyEGAZt3I3ao-4ne9CRSScBozKaHsWFcabESeJhxS6DP3_rH6Bewqvv381288A9XgjQ_Cghq02Yu851aoHpUabDDDxU8tbOGnQ0XvJ5u-5vCjtuBLOA2kVheW0IeNxqzQExhK-3xW0UIuJ/s400/DSCN8710.JPG)
... gathering the dough in a ball.
Do not overwork the dough.
Just gather and roll around until
it's smooth.
Cover in plastic and refrigerate for a couple of hours.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2k8aq5vK9XX4uWRwDLIK_bIHSGfrG78UFb6l5_RVzRsu7c6vOkUg_da068Y-AwKgfQd7Ulw2ZHzIbEa3moocCz06ssRrmXGYBAW3GwnAxoE752LNefLTrLghIaFch4VA2TuFLtir4AYIm/s400/DSCN8719.JPG)
Ingredients for the filling:
1 carrot, diced
1 celery, diced
1 small onion, diced
red, green, yellow, and orange pepper, diced
handful of water chestnuts, sliced
1 cup frozen peas
about 3-4 cups cooked chicken
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkjOZKxINqgUCm1i6_1T3OhhvKT_660nY4ADfrXxzfnZsER9nHuqB4a1Wadx6RaNwytQA2Pxwn-pd_XADxc7F6IYi46ceVgBru8zqQnyhjTNo77z1hfgRGL8muRthxqHaOTiVqjswYFRcp/s400/DSCN8725.JPG)
I added maybe 3 TB butter to my pan
and sauteed all the veggies for about a minute.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOZwQ2UThdiBrkfUfeHkufm6A8ne1FhpXTMOCtTM5o79A0ZfKEgtGXydw9L1efeSsQoB27vCa4UDKlvOlSn7DBmU_z6_MKEwnWqNKKeDIFeadZ5AjwDBQO4e5sAbWt-cGubFISqawQ2mte/s400/DSCN8726.JPG)
Then I added in about 1/2 cup flour.
Cook, stirring, for a minute.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFTo0_cqUV-sRPHLss_MuCvSGTiQDodqHCNUZOqHEhrPBmwjgsT2Cs9FBgfltvUbOVg-uuZidvj661z-W3WpVpCE4zhvQCP5XN_xwYYRvD4tW1vPxhouA00UsoPwNJ8I-gxJkf6zRav4wk/s400/DSCN8731.JPG)
Slowly add in 1 quart of chicken stock ...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlxX_iz1HNz2i0fASQ9dk-wsKQz5ccPgzYOYLz4sfrKIuKBrGK2jQSjrr2aND63t__BT6Fem9SwRxv23cA-CPK1sayalN_-O1-l5S_4bn60lZJvRd_AQyqVhh3qxX8TZVNHW5dmRSg-861/s400/DSCN8732.JPG)
... stirring and allowing the mixture to thicken.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicpRELUaMOjWOvT1fHgR-RmwiGtWHxmLG12IXm2XGxPlCiXoLgXMfxDGksNbMVZhK-8J_ub4biVpQy_rwKeDdp8yt_Mx_frMwKh7C5ZfUqThAT6AzqJALC130RxMVgrI23MCFrN4v0ADU/s400/DSCN8734.JPG)
Add in 1/2 cup heavy cream.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-8IfCO0CUC6KiN1uDStNhrPhg63AtS1dBU1vaMqF88mOC5Buae9Gfaz47lZ7739YkQz_NoO7LqiNG1-1dxz46JN-jx7m7UY48HQD7YPJDb4Th_cBtUOTz4xYRdxpO-Gw7CjNwuUG-yn4/s400/DSCN8735.JPG)
Stir in the chicken ...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipL1ArNOU8aBX9XYTHy2tgVo3FBlbdngTYb3jXaHRF2S9I_ON1TCjzCsxShk1qw0_-IBwvKAgDe6AU4BuTrMh_Fu32x3EBmqMzt86uo8iVzAIXkEzzfB_rflCILOWke5tXtybUzyHTOsQ/s400/DSCN8737.JPG)
... and the peas.
Heat through.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfWW56KxwEnRezO2f5hE1csA1u10Hfl_W_PotPzM853J003kUe-RivO7NU0-7Xozuqac3h4OIf8Nfc2cndKKylnurIc2zb_0mUB8HB2vCToEmK9nauaj-9qbJX7uG7tqZ9T3Xw6Q7pIsM/s400/DSCN8739.JPG)
It needed more peas.
If your filling is not as thick
as you would like,
you could sprinkle in some Wondra quick-mixing flour
to thicken it up.
Don't sprinkle regular all-purpose flour.
It will clump unless you make beurre manie (bur mahn-yay)
which is equal parts flour and butter.
Knead the flour and butter together
and whisk into your liquid.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0pn96lfkUQCkGN82oaTSjYuMbBy78ZaVdKEb-KoNteJiqXHMKIONntONRS3hrOVHVaHP1AN_4XQo1KL8sjBrAXKxryC_0Ue7KXqNI6ng-9D3yTSGnEX2MakL_r6zE2OSwDnggsNiM-Qo/s400/DSCN8741.JPG)
Parsley and thyme from the garden.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCwSo63yKmJ0QNvxPX_X5qowS6XiQr1tjQZQEJZevNi9j9GcW4v6ErO_sIGMn9somxz3rnTLxNG5VuWpqVUnk0catlFahZhVLYHGd_sbIGLKS2d2KotbqZ2pIwxYnFjajThfAXY8qO678/s400/DSCN8743.JPG)
Chop the parsley
and strip the leaves off the thyme.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGCh0wjhLbQQ5AU7W29i-BqPC5jxV0PSSPpOExOVWMBjG8N2FTbqKJ6RXl0EsK9kWXkXWVqLEc7sVqHDekUqdQLqijJGkjAppyXMtAMyJLrUdgfrJ4LAg4hzK8Qf0gV-woh2Did5D6N0w/s400/DSCN8744.JPG)
Add herbs to the mix.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1lcZK3UZjNfk9cglyZzkCHgknSR_lw4cnGcAd-ot8oDEtbqJmDNPpcvEhmbJ1tsgy6Vp9a52mSjLAYa4V9kWeA5Wn_zQtT2-3XJ2x5dN8HqhaDGyIOXHOwKWAjg0oIDNol9Sz5EZLcp0/s400/DSCN8745.JPG)
Taste test.
Season if necessary with freshly ground salt and pepper.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgn_2bH9s5UL-B0vfHNwcwyzX3LiOOfpn2BCx0LXCux-z6hcyOZKfvHdr6MJKvXRKoq5pA_MXQxviw0Yl6qAD4muxWEY4icseO4GtQnVbVdKH3Lqh0PUz4T__mnIlh-OXXhRFEzbBiBUk/s400/DSCN8747.JPG)
I filled 5 1-cup ramekins and a 6 1/2-inch Corningware
dish with the filling.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-G1nuJFRtyXR6ivJ9qK4RhQRo1Y5llpaSnUlCAG20vjQLJngBFj63OcKpXbgFVlyM8fCWC4pUZ_GUi6uKGC1PoiZwW_Yhq13UvPkSCFgvQtzt6cPrv9Zfv36WoRSdNObgNYo64M-GGmk/s400/DSCN8750.JPG)
Dust a little flour on your board,
cut the dough into pieces,
and roll out.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr7D18Y7xDtApXNoFW0snOVgHejiQn_7I9KiPCuxbpyPXb1Uuh_4CkmO0sDmn1LTM0Inu4HGMLjyx3COiaxgdO4_ddbrNy7t5MhxdzVkUlmvPkT4JWv6icTwOH93asAjqLDsh6Uht2Gyc/s400/DSCN8751.JPG)
Using an egg wash
(1 egg mixed with 1 TB water),
brush the outside of the ramekins
so the pastry will seal.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb3EJ7WbB6bE-WREBLlorZsk1EaeUzfYE11PexOkWVfylNmZkEh2ukvM6Ut7I5HkCGC81jg5YbIZ1WXm5hICRQdU20ZKt3sj9gpqH1NEdLbyoWcddlXtlfw3C0qzhcnyq38nbMnRdfFwk/s400/DSCN8754.JPG)
Cover the pots with the pastry,
brush with the egg wash,
and put a few slits in the top to vent.
Bake at 350 degrees for about 45 minutes -
until the pastry is golden brown
and the filling bubbly hot.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJjMP0w8oQiJyoF55vt8z_XRBRlqIZCH4I5yrjpySztdYCMje7A1aAKBm__BSFe7mfdNKcT2GOE0p6QFGGUXqn9gxIIR0NSKhjmiWf1bm6JLBC-Z23YAeHOnQArg1037S5iiEzncBFa4c/s400/DSCN8758.JPG)
I really like this crusty dough.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNOm7wa5tHMybUGm4SL2thKOmAPojDDbvEJ_cOcKtrX4-saXvbOi_Ig_BpUpr23YEIEhA1p0s6ZKPLr-EaDt0uZwpRl2n_bGBhSDvIS_y6SbOERSm9z6um-JxIgjuKDIvtU_RUxd_jKIo/s400/DSCN8759.JPG)
Hot steamy goodness.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi-NeX4Yj7byBitpcDMxCh3Llw7VnjHY-5jeBSOoYcO-uQIz4LilrwuIM4PeLnEIoPXBvVEd6fuhtb-KvmwMCo7oxUno1GUD8AcMcgD5SJbUxGrtFtQV91oB_T_CBu9cA2v1ApY2pNJWQ/s400/DSCN8760.JPG)
The thyme is a nice earthy touch.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc6XUfSgEs3QXrmDuVuCjaUv1ABh_DNauLrHIBL8rnx9saIdimhuH9RjTkIL4zdlL9HInzKmSPO5vD18FjCYzPQYkrl_-1se0PW2hOIV-v3jWex1lk-Cx_BCLcv-c_O98LxlRF72rOwPU/s400/DSCN8762.JPG)
These didn't last very long.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBjVtUJU4zuAHB0XAInUuUYax4OqGDSY-UffGUaEKoCXHkb05A45WFa25RE6I1AACBFp-DvRkFAEGubOka0BaM8QH62xTn4f3dBYWhprOHFfrhn_stIHbTVZuFSV5pHIJ8agPTNUduifw/s400/DSCN8763.JPG)
Put this on my comfort food list.