Ingredients
Crust:
18 oz all purpose flour
1/2 tsp salt
16 tbs salted butter, kept very cold
1/4 cup super cold water
Chicken Seafood filling:
1 rotisserie chicken
2 cups copped shrimp
1.5 cup lumped crab
4 cups chicken broth
2 med peal and diced red potatoes
1 sm/med onion finally chopped
3 med carrots peeled and diced
e med celery ribs, diced
1/2 cup frozen peas
1/2 cup frozen corn
6 tbs salted butter
2 1/2 cups whole milk
1/8 tsp dried tyme
Directions
Fully heat the oven to 400 degrees
Puff Pastry crust:
Whisk together the dairy ingredients in a lg bowl. Cut the butter into small cubes, add butter to the flour. Cut in the butter with a pastry cutter into the flour until the butter is the size of peas. Sprinkle with cold water and fluff with a fork until the dough comes together. Empty crumb on the counter, form into a a rectangle. With a long wooden rolling pin pound the crumb to 3/8 thick. It will be a bit crumby but fold into thirds. Reshape and pound again, fold into thirds and repeat. Repeat 2 or 3 more times. Fold one last time, wrap in plastic and let reset for 3 hours. when the filling is ready weigh out 4 oz pieces of dough, one for a bottom crust and one for a top crust.
Filling:
Place chicken with the skin and chicken broth into a stew pot. Heat on med heat and bring to a simmer, cover for 10 minutes. Transfer the chicken to a large bowl, reserve the liquid for later.
In the empty stew pot add onions, carrots and celery over medium to high heat for 10 minutes. Remove from the heat and placed on a bowl. Discard the chicken skin, dice the chicken into small pieces. Add saute vegetables to the chicken set aside.
Continue using the stew pot, melt the butter over medium heat, add the flour when the butter starts to foam. Whisk the flour butter for 1 minute. Whisk in the reserved chicken broth, milk, and tyme. Bring to a boil, stir until you see the liquid thicken. Add the shrimp, crab, frozen peas and frozen corn. Gently fold together.
Line a 6″ deep pie pan with a crust, fill with filling, add a top crust, crimp edges, wash wuth an egg wash, bake for 25 minute, turn/rotate the pie 180 degree to help with browning and bake another 12 minutes or until golden brown.