There’s nothing so nostalgic and nourishing as a naturally blood-sugar-balancing lard-crust pie. Fill it with our decadent bone broth-based chicken pot pie filling, and you have yourself a heritage meal fit for any homestead.
Homestyle Chicken Pot Pie with Lard Crust
Rated 5 stars by 1 users
It’s hard to choose just one star in this chicken pot pie, but the lard crust is essential. Flaky and buttery with all the nutrition of traditional fats, it comes together easier than you’d think and prevents a “soggy bottom.”
Author:Alysa Seeland
Ingredients
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5 1/2 cups all-purpose flour
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2 tsp sea salt
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1 jar FOND’s Regenerative Pork Lard
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1 large egg, beaten slightly
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1 Tbsp apple cider vinegar
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1/2 to 1 cup ice water
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2 Tbsp FOND’s Rosemary & Pink Peppercorn Tallow
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1 onion, diced
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4 carrots, diced
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4 celery ribs, diced
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2 potatoes, diced
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¼ cup all-purpose flour
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1 jar FOND’s Bouquet Garni Chicken Bone Broth
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8oz heavy cream
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1 - 1.5 lbs chicken meat, diced (use rotisserie, or, our quick chicken recipe)
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1 bunch fresh parsley
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1 egg, lightly beaten for an egg wash
Lard Crust
Chicken Pot Pie Filling
Directions
Lard Crust Directions
In a large bowl, whisk the flour and the salt. Using your fingers, cut the lard into the flour mixture until coarse, pea-sized lumps form.
In a small bowl, stir the egg and vinegar. Add enough ice water to make 1 cup. Slowly pour into the lard mixture, stirring as you go. Continue to stir until it comes together in a ball. You may need to drizzle in a little more ice water. Note that artisan flours or freshly milled flours will be “thirstier” and require more water.
Gently press the dough together into a ball and divide into three pieces. Press each ball into a disc, wrap in parchment paper, freeze for 20 minutes, or refrigerate for at least 2 hours.
Chicken Pot Pie Filling
In a large saucepan, melt the tallow. Add the vegetables and saute until the onions are translucent (about 20 minutes). Add the flour and stir until fully incorporated. Slowly pour in the bone broth while stirring the vegetable and flour mixture until it thickens. Add the cream and stir to combine. Once the sauce has thickened, add the chicken and the fresh parsley.
Roll out the dough and prick the bottom with a fork. Add the filling and roll out the top dough. Pinch the edges firmly to seal in the filling and keep the dough together. Trim excess dough.
Bake at 325 for 45 - 60 minutes
