Almost Adam Witt’s Chicky Pot Pie

 Almost Adam Witt’s Chicky Pot Pie in a 10" cast iron skillet 1-20-2025

Prep… 2 pie crusts chilled in fridge (recipe below)

Prep…4 c. cooked chicken breast/thigh, shredded (**I used 2 pints of my cooked and frozen chicken in their broth)

  In a skillet, add…

1 T. chicken fat

3 T. unsalted butter

1 stalk celery cut in ½” chunks

3 small carrots, diced in ½” chunks

3 c. red spuds, diced in ½” chunks

    Cook/simmer until softened, about 5 minutes. Then add…

2/3 t. dry thyme

1 T. dry minced onion

2 t. salt

¾ t. dry minced garlic

2 t. black pepper

½ c. flour

2 t. chicken bouillon powder

    Stir well and cook 2 minutes.

Slowly whisk in

**2 pints chicken with broth

1 c. broth

½ c. heavy cream

   Whisk about 2 minutes, til a gravy consistency forms.

Stir in

2/3 c. grated parmesan cheese

¾ c. corn, drained

¾ c. frozen peas

1 T. dry parsley

Mix and let cool.

Put pie crust in cast iron skillet, add cooled filling, top with crust and pinch to seal. Slit for steam to vent. (I like to make dashed lines where we’re gonna cut the pie)  Cook 400 degrees 40-45 min. Let cool >15 minutes.

 

ALMOST ADAM WITT’S DOUBLE PIE CRUST  1-20-2025

2 c. (250 g) flour (120g all purpose flour and 113 g. debranned whole wheat flour)

½ t. (3g) salt

2/3 c. (148g) unsalted butter, shredded into flour and salt mixture

1/3 c. (70g. (cold navy bean puree)

6-7 T. ice water

(1/2 t. cinnamon and 1 T. sugar are optional add ins)

 Use a 10 c. mixing bowl. Mix ingredients with a fork until just begins to stick and forms a loose dough. Chill 1.5-72 hours wrapped tightly. Roll 2 crusts about 1/8” thick.  Place in pan, fill immediately with cooled filling. (If needed, place dough back in fridge to keep cool until ready to top with second crust.) Cover immediately with top crust and pinch to seal.  Bake as directed.  

[] try using a food processor to mix in the butter/beans but be careful not to over mix.