C.W.Holeman III

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A Term At Briarwood Academy

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Capitol Crimes & Ghastly Galas

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There are only 10 kinds of people in the world: Those who know binary, and those who don't.

Turmeric Chicken Pot Pie

This pie is an entire hearty meal in one neat package. The signature turmeric gives it a distinct (actual-award-winning) flavor.

If you want to have meals ready to eat, this pie can be made ahead of time and frozen. Ideally, make the crust & filling, then freeze separately. It's but the work of a few minutes to thaw the filling and combine it all. If you do this, add a little more water to the filling before baking or it may come out a bit dry.

Crust

Ingredients

• 0.75 cups very cold butter
• 3 C. all-purpose flour
• 1 tsp. salt
• 1 Tbl. sugar
• 0.33 C. very cold vegetable shortening
• 0.5 C. ice water

Directions

1. Dice the butter and return it to the refrigerator while you prepare the flour mixture.
2. Place the flour, salt, and sugar in the bowl of a food processor and pulse a few times to mix (don't over do it as you will melt the butter).
3. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas.
4. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.
5. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
6. Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board.
7. Fold the dough in half, place in a pie pan, and unfold to fit the pan. place a layer of wax paper in the pan. Repeat with the top crust. Keep in refrigerator until ready to fill.

Filling

Ingredients: General

• 0.25 C. white wine
• 0.33 C. butter
• 0.33 C. flour
• 1 tsp. cornstarch
• 1.5 C. chicken stock (ideally this should be cooked down from a slow-and-low simmered chicken & strained. If you don't have any stock, this can be substituted with water & chicken bouillon)
• 1 C. milk
• 1 C. diced chicken
• 0.25 C. half & half, (or cream)

Ingredients: Vegetables

• 1 stalk celery
• 1 carrot
• 2 small potatoes
• 0.5 clove of garlic (~ 6 whole pealed toes)
• 1 cup (1 small can) mushrooms
• 0.5 onion
• 0.33 c peas

Ingredients: Spices

• 2 tsp salt
• 0.25 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tsp chicken bouillon
• 0.5 tsp paprika (smoked if you have it)
• 1 tsp chili powder (a nice mix of various chili powders goes well here, a bit of chipoltle, ancho, chinese, etc.)
• 0.75 tsp turmeric

Directions

1. Sautée butter, garlic, onion and mushroom until onions are caramelized.
2. Add meat & sautée till browned.
3. Mix flour & cornstarch thoroughly into the pot.
4. Add milk, chicken stock, vegetables, and spices.
5. Boil 2 minutes, then reduce to simmer for 5 minutes.
6. Add wine & simmer 2 minutes more.

Pie Final Assembly

1. Remove the top layer of the pie crust from the pie pan.
2. Ladle Fillings (contents of pot) into pie crust.
3. Cover with crust top, ensuring edges are pressed into perimeter. Cut several slits into the crust to relieve steam build up.
4. Bake 35 minutes at 220 °C (425 °F).