Texas Style Pot Pie with Homemade Thyme Pie Crust

This is hands down the most requested meal from Greg. Be forewarned, this is not intended to be consumed on any sort of diet. If I made it every time Greg was craving it, we would both be 10 pounds heavier.  Prepare to enter the worlds longest food coma.

Whenever I make this, it's really hard not to just sit in the kitchen and eat the filling. It's rich and creamy with oven roasted chicken, hearty chunks of potatoes, carrots, and peas. I usually make extra so we can nibble on it the next day or freeze it for the next pot pie. It taste even better the next day, if that's even possible. 

Not to mention, the crust is to die for. It's thick, flaky, buttery and just melts in your mouth. I add fresh thyme as well which creates a unique taste that compliments my pie filling. The crust itself can be a little time consuming, but it is, without a doubt, worth it. You can always use store bought crust, but homemade crust has a certain texture and taste that can't be found in a tube. Greg has been spoiled with homemade crust, and I haven't been able to sneak a store bought one past him. I do a double crust on my pot pie because Greg seems to enjoy that part more than anything, but you can 

always just do a crust on the top if you prefer. 

The Crust:

5 Cups Flour

2.5 Sticks of butter

1 Cup shortening 

1 Tbsp salt

1 Cup ice water

2 Tbsp Fresh Thyme 

Directions: 

1. Place the shortening and the butter in the freezer for about 10 minutes. I use both shortening and butter because the butter adds flavor and the shortening makes an extremely flaky, golden crust. 

2. In a bowl (preferably a cold, metal bowl) mix the flour and salt together.

3. Using a pastry cutter or your hands, cut the butter into the flour until it resembles large peas. You want some bigger chunks of butter which will make the dough flaky. Add the thyme. 

4. In a measuring cup, place a few ice cubes and fill with cold water. Slowly add the cold water (not the ice cubes) and stir the mixture until it just comes together. If all the water is not needed, don't add it. 

5. Place the dough on a lightly floured surface and knead several times with your hands until it is fully combined. 

6. Form the dough into a circle. Cut the dough in half and place one half on top of the other and form into a circle again. Repeat this process several times. This creates layers in the dough which will increase the flakiness of the dough and distribute the butter nicely.

7. Cover up the dough and place it in the fridge until you're ready to use it. 

Pot Pie Filling:

1 Whole chicken

1 Cup butter

1 Cup flour

2 Yellow onions, diced

5 Garlic cloves, minced

2 Cups carrots, diced

2 Cups celery, diced

2 Cups yukon potatoes, diced

2 Cups frozen peas

16 oz. Heavy cream

32 oz. Chicken stock

Several sprigs of fresh thyme 

1 T. Peppercorns

3 Tbsp. Chili Powder

2 Tbsp. Garlic Powder

Salt, to taste

Pepper, to taste

Directions: 

1. Pre-heat oven to 400 degrees.

2. Take the whole chicken and generously salt and pepper the outside. Place in pre-heated oven and cook for about 30 minutes or until done. To check doneness, pull on the thigh. If the thigh is easy to remove, the chicken is done. 

3. Melt butter in a large pot.

4. Add all the vegetables besides the peas and garlic. Sweat the vegetables until slightly tender. Add the garlic and continue to cook until fragrant. 

5. In a sperate pot, simmer the chicken stock, cream, thyme and peppercorns. Once the thyme starts turning dark green, remove the pot from stove. 

6. Add the flour to the vegetables to create a roux. Cook the mixture for 2-3 minutes to cook out the flour.

7. With a strainer, poor the liquid mixture into the vegetables. Continue to cook until the harder vegetables (carrots and potatoes) are tender and the mixture thickens. 

8. Remove the skin from the chicken and shred the meat. Add the meat and the peas to the pot. 

9. Add the seasonings and salt and pepper to your taste. If the mixture is not thick enough to your liking, add a little water mixed with some corn starch. 

Prepare the crust: 

Next you need to prepare the crust. Take the circle of dough and cut it in half. Work on one half at a time. Pat each half into a circle. 

Roll out the dough till it's large enough to cover the bottom of your pie tin and fold in half to easily move the crust without ripping it. 

 Pat the dough into the edges of the pie tin and press the edges down. Poke several holes with a fork in the bottom of the crust.

 Fill the crust generously with your pot pie filling. Drink wine. 

 With the second half of dough, create the top layer of the pie. Place the dough on top and crimp the edges with a fork. Poke several holes in the top of the pie to allow steam to escape. 

 Look at that beauty. 

To make a extra crispy crust, brush the edges with a little egg wash. Cook the pot pie in the already pre-heated 400 degree oven. Cook the pie until it's golden brown, about 15-20 minutes. Let cool for 5-10 minutes.  

 And enjoy the face of a very happy, satisfied man.