Here is the recipe as promised. Yes, it is a production, but most worthwhile things in life are, such as spinning one's own yarn. I tend not to measure as I cook, but it will turn out well, I guarantee. . .
Filling
One good sized chicken, 4-5 lbs
3 large yellow onions, peeled and chopped
at least 5 cloves garlic, minced
3 leeks, rinsed very well, and julienne-style cut
1/2 lb mushrooms, sliced
about 4 carrots, of a good size, diced
3 parsnips, look for the small tender ones, peeled and chopped
3 ribs celery,and a few celery leaves, chopped
1 red pepper, also diced
2 tsp fresh rosemary, or 1 tsp dried, chopped
3 tbsp butter, pref. unsalted
1 cup dry white wine
1 cup half and half
3 tbsp flour
2-1/2 cups stock, more or less
a pinch of Bell's poultry seasoning
salt and pepper to taste
Pastry Crust
1 pkg yeast
2-1/2 cups unbleached white flour, I like King Arthur's
1/2 cup stone ground cornmeal
2 eggs
1 tsp salt
3 tbsp fat from the chicken (see below) or butter
a pinch of Bell's seasoning, just a pinch
black pepper, a few grinds
about 3/4 cup water
Procedure: NOTE: for your own sanity, start the dish the day before. You will be that much happier and more relaxed when you serve it.
The day before, take your chicken, cover with cold water, bring to a simmer, and hold at a simmer 1 hour.
Remove chicken from water, SAVE water. When chicken is cool, remove all meat from bones and set aside.
Return bones, skin, giblets, etc. to pot and cook an additional 2 hours. Drain from bones.
Chill stock overnight.
The next day, in the morning: Remove stock from fridge or the ice cold back porch. Skim off excess fat, save fat for the dough. Bring stock to boil and reduce to about 3 - 4 cups.
While stock is reducing, chop veggies. Sautee onions, garlic and leeks in a bit of butter. Add mushrooms, carrots, parsnips and celery. Add rosemary and Bell's seasoning (just a pinch or it will overwhelm). Cover and sweat veggies over medium heat for at least 10 minutes. Add red pepper, simmer a few minutes more, then turn off heat, set aside,and make bechamel.
Bechamel: Melt butter in heavy small saucepan. Add flour and stir vigorously with a wire whisk until incorporated. Cook flour in butter for just a minute or two. Then, rather carefully, add stock by 1/2 cup ladleful. Stop after each ladle to incorporate into the roux with your whisk. Stir constantly with a whisk. After about 2 cups have been incorporated, add wine, stir again until thickened, and then add half and half. If mixture still seems too thick, add a bit more broth. Remove from heat.
Pour bechamel into veggies, mix your chicken pieces in, and refrigerate the filling until the dough is ready. Immediately proceed to make the pastry.
Bear with me. . .
Pastry:
Proof your yeast in 1/4 cup of the water. Mix flours, salt, Bell's seasoning, and a bit of fresh ground pepper in a large mixer bowl. Make a well, and break in two eggs. Add melted chicken fat or butter, proofed yeast and remaining 1/2 cup water. Mix with flat blade of a Kitchenaid or with your hands. (I am not a fan of putting delicate yeast doughs into the food processor, but be my guest if you are risk averse). When dough is slightly sticky, but well incorporated, cover and let rise one hour. Punch down and put in fridge until about an hour before you want to put the pie into the oven. Remove and let warm up before serving.
About an hour before dinner:
Preheat oven to 375ยบ F. Take dough out of fridge. Let it warm up a bit and then roll it out to a 10" by 14" rectangle.
Butter a 9" by 13" baking dish. Warm up filling, pour into dish, arrange crust on top. Make three decorative slits to prevent the dough from bursting. Bake for approx 45 minutes, but check it after 30 to make sure that crust is not getting too brown. Enjoy!
Carolyn D.
(2/13/00)
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