Elsie's Plate and Pie's
Elsie’s Poulet Pot Pie
Ingredients
2 cups all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
7 tablespoons unsalted butter, chopped
4 tablespoons vegetable shortening
6 tablespoons ice-cold water
1 egg white
Filling:
11/2 pounds boneless, skinless chicken thighs
31/2 teaspoons plus 1 tablespoon Cajun seasoning
2 tablespoons plus 1/4 cup olive oil
2 cups diced onions
11/2 cups diced celery
1 cup diced carrots
4 ounces tasso, chopped
11/2 teaspoons kosher salt
9 cloves garlic, minced
1 roasted jalapeño, chopped
1 roasted poblano, chopped
1 tablespoon hot sauce
1 tablespoon Worcestershire sauce
2 cups heavy cream
1 cup milk
1 cup chicken stock
8 tablespoons butter
1/2 cup all-purpose flour
3/4 cup roasted red peppers, drained
Directions
For the pie dough: In a stand mixer, add the flour and salt. Add the butter and shortening. Mix on low speed until it resembles coarse cornmeal. You still want to have some bigger chunks of cold butter left. That’s what will make your crust flaky. Add the cold water and turn the mixer up until incorporated. Remove from the bowl, then knead the dough just 2 or 3 times to make sure it’s evenly mixed. Form into a disc. Cover with plastic wrap and chill before using.
For the filling: Sprinkle the chicken with 31/2 teaspoons Cajun seasoning and 2 tablespoons olive oil. Smoke the chicken for 3 hours at 250◦F. Chill, then dice into large chunks.
Meanwhile, in a 4-quart pot over medium heat, add the remaining 1/4 cup olive oil along with the onions, celery, carrots, tasso, salt and remaining tablespoon Cajun seasoning. Sweat the vegetables down until they are very soft, 20 to 30 minutes. Add the minced garlic and continue cooking for another minute or two. Add the jalapeño, poblano, hot sauce and Worcestershire. Stir thoroughly. Add the cream, milk and chicken stock. Turn the heat up to high. Meanwhile, melt the butter in a small skillet, then turn off the heat and blend the flour in to form a paste. This is a blonde roux that you will use to thicken the filling. When the liquid starts to come to a boil, add the roux and stir vigorously with a whisk to incorporate. Once the pot is simmering, the roux will be activated, and your filling should be thick. Turn the heat off, then add the diced chicken and roasted red peppers. Pour the filling into a 9” x 13” baking pan and let cool.
Preheat the oven to 375◦F.
Roll out the pie dough on a floured surface, then place on top of the filling in the baking pan. Brush the crust with the egg white. Cut a slit in the center for ventilation. Bake until the crust is golden brown and the filling is hot all the way through, about 1 hour.
