CHICKEN PIE

Prep Time: 2 Hours
Yields: 8 Servings

Comment:
Entrée-type pies were prevalent in many cultures. Just as the English had Shepherd's pies, the Cajuns had meat pies. This cooking technique enabled the plantation kitchen to make use of leftovers to create hearty, flavorful dishes.

Ingredients for Stock:
2 (3-pound) broiler chickens
1 large onion, quartered
2 celery stalks, chopped
6 cloves of garlic
1 bay leaf
sprig of thyme
10 black peppercorns

Method:
Preheat oven to 400°F. Cut chicken into quarters and place in a 2-gallon stockpot over medium-high heat. Add onions, celery, garlic, bay leaf, thyme and peppercorns. Cover chicken by 1 inch with lightly-salted water. Bring to a rolling boil, then reduce to simmer and cook 45 minutes or until chicken is tender. Remove chicken, bone and set meat aside. Return bones to pot. Simmer stock 15 minutes, strain and reserve 6 cups. Cube chicken and set aside.

Ingredients for Pie:
¾ cup butter
1 cup diced onions
1 cup diced celery
½ cup diced red bell peppers
¼ cup minced garlic
¾ cup flour
1½ quarts reserved stock
1 tbsp chopped thyme
1 tbsp chopped basil
1 tsp chopped sage
½ cup diced carrots
1 cup frozen peas
salt and cracked black pepper to taste
Louisiana hot sauce to taste
4 (9-inch) prepared pie crusts

Method:
In a heavy-bottomed Dutch oven, melt butter over medium-high heat. Add onions, celery, bell peppers and garlic. Sauté 3–5 minutes or until vegetables are wilted. Whisk in flour, stirring constantly until blond roux is achieved. (See roux recipes.) Slowly add stock, one ladle at a time. Blend in thyme, basil, sage, carrots and peas. Season with salt, pepper and hot sauce. Allow sauce to simmer 30 minutes. Remove and cool slightly. Fold chicken into sauce. Place pie crusts in 2 (9-inch) pie pans. Bake 5–10 minutes or until light brown. Fill baked crusts with chicken mixture. Cover each pie with remaining crust, seal edges and pierce with fork to vent steam. Bake 20 minutes or until golden brown. Any remaining chicken and gravy can be heated and served in a casserole dish.