Positively Presidential Chicken Pot Pie

Seems Warren Harding, the 29th President of the United States, had a thing about chicken pot pie.  His wife, Florence, made it and served it on poker night, to great acclaim.  

I read her recipe and, while I'm sure it was considered scrumptious at the time, by today's standards "plain" is generous. 

Ina Garten adds peas...and herbs...and cracked peppercorns...and sea salt...and, therein, lies the difference.

What's In It:

For the filling:

6 split chicken breasts, bone-in, with skin

5 c. chicken stock (Homemade is always best...and ohhh so easy.  But, there are several really good organic brands to buy...if you must.)

2 cubes chicken bouillon

1 1/2 sticks unsalted butter

2 yellow onions, chopped

3/4 c. unbleached flour

1/4 c. heavy cream

2. c. carrots, chopped

1 10-oz. bag frozen peas (Early...young...let's avoid those dark green, mealy monstrosities..)

1/2 c. fresh parsley leaves, minced

Salt (Sea salt is best...always)

Freshly ground pepper

For the crust:

3 c. unbleached all-purpose flour

1 1/2 tsp. salt

1 tsp. baking powder

1/2 c. shortening (♫Mama's little baby loves shortnin', shortnin'...♫)

1 stick cold, unsalted butter, diced

1/2 to 2/3 c. ice water

1 egg, beaten, mixed with 1 tbs. ice water (for wash)

Salt to taste (See above)

Freshly ground black pepper

How to Make It:

Let's make the filling:

Preheat oven to 350 degrees.

Rub chicken with olive oil and sprinkle, generously, with salt and pepper.

Place on baking sheet and cook, 35 to 40 minutes.

Set aside, until cooled.

Remove meat from bones, discarding skin, and cube chicken.

In small saucepan, heat stock and add bouillon cubes to dissolve.

In Dutch Oven, saute onions in butter over medium-low heat, until translucent.

Add flour and cook, over low heat, for 2 minutes, stirring constantly.

Add chicken and stock.

Cook for about 1 minute more, stirring frequently, until thickened.

Add 2 tsp. salt, 1/2 tsp. freshly ground pepper, and heavy cream.

Add chicken and vegetables, mixing well.

Let's make the crust:

Mix flour, baking powder, and salt in food processor fitted with metal blade.

Add shortening and butter.

Pulse until mixture separates into balls the size of peas.

While the motor runs, add the ice water.  Process dough only until it comes together.

Move dough to floured surface and knead into ball.

Wrap dough in plastic wrap and refrigerate for 30 minutes.

Let's put it together:

Preheat oven to 375 degrees.

Pour filling into 9x11 baking dish.

Brush the edges of the dish with egg wash.

Roll out dough to fit 9x11 baking dish(allowing 1/2" on all sides) and place on top.

Crimp edges and fold over to seal.

Brush dough with egg wash.

Cut 3 slits in top of dough.

Sprinkle top with sea salt and freshly ground pepper.

Place on baking sheet and bake 1 hour.

Top should be golden and filling, bubbly.

Adapted from a recipe by Ina Garten