Vermont Chicken Pie Recipes

Steps:

• For the crust: Whisk together the flour and salt in a large mixing bowl. Add the butter and cream cheese and toss to coat with the flour. Using a pastry blender, two knives or your fingertips, work the fat into the flour until the mixture looks like moist cornmeal. Sprinkle in the water, a tablespoon at a time, gently working the mixture into a shaggy dough that just comes together when pinched. Gather the dough into a ball, then divide it in half and form into two disks. Wrap each disk in plastic and refrigerate for at least 20 minutes.
• For the filling: Heat the olive oil in a large skillet over medium heat. Add the onions and garlic and sauté until translucent, about 4 minutes. Add the potatoes and continue to cook, stirring occasionally, until the potatoes have softened, about 10 minutes. Add the green beans and bell peppers; cook for another 2 minutes. Transfer to a large bowl with the chicken pieces and set aside.
• In a saucepan, melt the butter over medium heat and whisk in the flour. Continue whisking over low heat for 2 to 3 minutes (it's OK if the roux colors -- I like the nutty flavor), and then add the cream, milk and vermouth. Continue stirring over medium heat until the mixture thickens, about 15 minutes. Remove from the heat and stir in the Parmesan, thyme and lemon zest. Season with salt and pepper, then pour the roux over the chicken-vegetable mixture. Stir to combine. Cover with plastic wrap and refrigerate until cool.
• Roll out one of the disks of dough into a rough 12-inch round. Line a 9-inch pie plate with the dough so that it overhangs the edge by about 1/2 inch. Dock the dough in the pie pan by pricking the bottom with the tines of a fork. Add the filling to the lined pie plate. Roll out the second disk of dough into a 10-inch round and top the pie. Crimp the edges to seal. Cut slits in the top of the pie to vent. Place in the freezer until the crust feels frozen, 10 to 15 minutes. (At this point, the pie can be wrapped in plastic and then foil and frozen for up to a month. See Cook's Note for baking instructions.)
• Preheat the oven to 375 degrees F. Brush the pot pie with egg wash, place on a baking sheet and transfer to the oven. Bake until the crust is golden brown and the filling is bubbling, about 40 minutes.

Steps:

• In a small bowl, stir together the baking powder, paprika, lemon zest, sugar, 2 tablespoons salt and some pepper. Set aside.
• Remove the giblets from inside the chicken. Rinse the chicken with cool water, inside and out, and pat dry with paper towels, inside and out.
• Sprinkle the chicken evenly with the salt mixture. Place chicken in the refrigerator, uncovered, for 12 to 24 hours to dry brine.
• Place an oven rack in the lower third of the oven; remove the other racks. Preheat the oven to 400 degrees F.
• Pour about half of the beer into a glass--and drink it. Place the half-empty can on a baking sheet or roasting pan and drop the garlic cloves into the can. Place the chicken on the can so it's "standing." (If you're cooking for a crowd, this is a good way of roasting more than one chicken at a time.)
• Bake until an instant-read thermometer registers 165 to 170 degrees F when inserted into the thickest part of the thigh, 75 to 90 minutes.
• Allow to rest, covered in foil, while you make the Beer Gravy. Reserve 1/2 cup of the pan drippings for the gravy.
• Carve the chicken and serve with Beer Gravy.
• Melt the butter in a medium saucepan over medium heat. Add the flour to make a roux: cook, stirring constantly, until the flour is slightly brown. Whisk in the brown sugar to combine. Add the chicken stock, beer and drippings and whisk to combine.
• Add the soy sauce, Worcestershire and horseradish and whisk to incorporate. Season with salt and pepper. Bring to a simmer and cook, whisking, until the gravy thickens, about 3 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a skillet over medium-low heat, and cook the onion, celery, and carrots until the celery and carrots are tender, about 15 minutes, stirring occasionally. Stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Season to taste with salt and black pepper, and mix in the chicken meat.
• Transfer the chicken, vegetables, and sauce into a 2-quart baking dish. Arrange biscuits on top of the filling. In a small bowl, beat egg yolk with water; brush egg yolk on the biscuits.
• Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes. Let rest 10 minutes before serving.