Ingredients Jump to Instructions ↓

  1. 2 1/2 cups flour

  2. 1 teaspoon salt

  3. 1/4 cup chopped fresh mild herbs

  4. 2/3 cup lard

  5. 4 1/2 tablespoons ice water

  6. 2 tablespoons olive oil

  7. 1/2 cup chopped onions

  8. 1/4 cup chopped celery

  9. 2 cups diced smoked chicken

  10. 2/3 cup roasted sweet corn

  11. 1 cup diced potatoes, blanched

  12. 1/2 cup sweet peas

  13. 1 cup veloute sauce Salt and pepper

  14. 1 tablespoon chopped parsley Essence, recipe follows

  15. 2 1/2 tablespoons paprika

  16. 2 tablespoons salt

  17. 2 tablespoons garlic powder

  18. 1 tablespoon black pepper

  19. 1 tablespoon onion powder

  20. 1 tablespoon cayenne pepper

  21. 1 tablespoon dried leaf oregano

  22. 1 tablespoon dried thyme

Instructions Jump to Ingredients ↑

  1. Preheat the oven 375 degrees F. In a bowl combine the flour, salt and herbs. Cut the lard in and work it through with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, working the dough until you have a smooth ball of dough. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Remove the dough from the refrigerator and place it on a lightly floured surface. For each crust , roll out the dough on the floured surface into a circle about 1/4-inches in diameter and 1/8-inch thick. Gently fold one of the circles in half and then in half again so that you can lift it without tearing the dough . Unfold the dough into 9-inch pan. Reserve the other dough circle for the top of the pie . For the filling. In a saute pan, heat the olive oil. When the pan is smoking hot, saute the onions and celery for 1 to 2 minutes. Remove from the heat. In a mixing bowl, combine the chicken , corn, potatoes, and peas together. Mix in the sauteed onions and celery. Add the veloute sauce and mix until all the ingredients are incorporated together. Stir in the parsley. Season with salt and pepper. Spoon the filling into the pie shell . Place the dough circle on top of the filling, crimping the sides of the crust to seal. Make a couple of slashes across the top of the crust. Bake the pie for 30 to 35 minutes or until the crust is golden brown and the potatoes are tender. Place a slice of the pie in the center of a plate. Garnish with parsley and Essence. Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


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