A really good chicken pie, Vermont-style, is one of the most comforting foods we know. If you're not up to roasting a chicken, one large or a couple of medium rotisserie chickens yield plenty of delicious, juicy meat, perfect for this pie.
To make the crust: Combine the flour, buttermilk powder, salt, and baking powder, then mix in the butter and shortening until crumbly, leaving some pea-sized lumps.
Mix the vinegar with 4 tablespoons of the water. Sprinkle onto the dry ingredients, stir, and squeeze the dough together; if it's not totally cohesive, add an additional tablespoon of water (enough to make the dough stick together nicely, without crumbling).
Shape the dough into a flattened disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
To make the filling: In a saucepan set over medium heat, melt the butter, then stir in the flour. Gradually pour in the stock, whisking constantly. Cook and stir the sauce until it comes to a boil, then reduce the heat and simmer for 5 minutes.
Stir in the chicken and salt. Add ground black pepper, additional salt to taste, and the vegetables.
To assemble and bake the pie: Spoon the filling into a 9" or 10" deep dish pie pan.
Roll the crust out slightly larger than the pan. Place it on top of the filling; cut several vent holes, and use any scraps of dough to decorate. Place the pie on a baking sheet (there may be some drips once the filling begins to bubble),
Bake the pie in a preheated 375°F oven for 40 to 50 minutes, until the crust is golden brown and the filling is bubbly.
Remove the pie from the oven and let it cool for about 20 minutes before serving. This short rest gives the filling a chance to set, making it easier to cut and plate.
Store any leftover pie, securely wrapped, in the refrigerator for several days; freeze for longer storage.
If you use fresh uncooked vegetables rather than frozen, increase the amount of stock to 3 to 3 1/2 cups.
This recipe makes a fairly juicy filling. For thicker filling, reduce the amount of chicken stock; or cook and drain the peas, carrots, and onions before adding them to the filling.
Depending on the size of your pie pan you may have some leftover filling. If so, no worries; it makes a wonderful meal in itself, warmed through and served with a slice of crusty bread.
To make four individual pies: Spoon the filling evenly into four 12-ounce mini pie dishes. Roll the crust 1/4" thick and cut out four 6" circles. Place each piece on top of the filling. Cut several vent holes, and use any scraps of dough to decorate; small heart shapes are lovely. Bake the pies in a preheated 375°F oven for 45 to 50 minutes, until the crust is golden brown and the filling is bubbly.
