**RECIPE, MAKES 6-8 SERVINGS**
For the crust:
2 cups flour
Half teaspoon of salt
1 stick cold butter
3-4 tablespoons cold white wine
1 egg
Splash of water
For the filling:
Half the meat leftover from a 3-4 lb roast chicken
1 lb carrots
1 cauliflower
1 stick of butter
1 cup of flour
Half a bottle of white wine (about 2 cups)
4-5 cups of milk
1 big spoonful of liquid chicken bouillon (optional)
Salt and pepper
For the crust, put the flour and salt in a food processor. Cut the cold stick of butter into small chunks and put them in, too. Process until you get a sandy texture. Process in the cold wine, about a tablespoon at a time, until you get a texture that just barely molds together into solid flakes between your fingers. Empty the contents onto a large sheet of plastic wrap. Form them into a just-barely solid ball, wrap, and refrigerate.
For the filling, peel the carrots and cut them into bite-size pieces. Cut the cauliflower and the roast chicken into bite-size pieces.
Melt the stick of butter in a large pan on medium heat. Whisk in the flour until you get a thick roux. Cook it until it smells nutty. Take some of the roux out and reserve it. Whisk in the wine, a little at a time. Whisk in four cups of the milk. Bring sauce to a boil. If it seems too thick, add more milk. If it seems too thin, add more roux. For this pie, thick is good. If using, add in the chicken bouillon.
Add in the carrots and cook until they're half-cooked (test with a fork). Stir the sauce and scrape the bottom continuously, or it will stick and burn. Add in the cauliflower and cook until half-cooked. Add in the chicken. Grind in pepper, and taste the sauce for seasoning. Add salt until the sauce seems too salty (it will be diluted by the veggies and meat). Remove from heat.
Pre-heat oven to 400 Fahrenheit.
Sprinkle flour on a board, and gradually roll out pastry dough until it's thin and wide enough to drape over a 2.5-to-3-quart pie dish with at least an inch of excess on all sides. Crack the egg into a bowl and beat with a splash of water until smooth. Brush the edges of the dish with egg-wash.
Mix a cup of still-frozen peas into the pie filling, then pour the filling into the dish. Drape over the pastry, mold the sides to the edges, and brush the top with egg-wash. Bake the pie - on top of a sheet of aluminum foil to catch sauce that might bubble over - for about 20 minutes or until golden on top. Rest for at least 10 minutes before serving.
MY ROAST CHICKEN RECIPE: • Roast chicken with sof...
MY COOKING PHILOSOPHY:
I don't like weighing or measuring things if I don't have to, and I don't like to be constantly checking a recipe as I cook. I don't care that volume is a bad way of measuring things - it's usually easier. I like for a recipe to get me in the ballpark, and then I like to eyeball and improvise the rest. If you're like me, my goal with these videos is to give you a sense of how the food should look and feel as you're cooking it, rather than give you a refined formula to reproduce.