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Ingredients
..10 inch pie crust
..3 cups All Purpose Flour
..1 teaspoon salt
..3/4 cup unsalted butter
..6 tablespoons shortening or lard
..6 to 8 tablespoons ice water
..1 large egg
..Filling
..2 slices bacon
..1 large onion chopped
..1 cup fresh mushrooms
..2 tablespoons butter
..Vegetable oil
..All Purpose Flour
..4 lbs bird meat of your choice or poultry (left over Thanksgiving turkey)
..1 cup chicken broth
..2 medium carrots, peeled and sliced thinly
..1/3 cup fresh parsley leaves, finely chopped
..1/2 cup white cooking wine
..1/6 teaspoon ground mace
..1 pinch ground cloves
..1 sachet garni
..Salt pepper and garlic to taste
..Gravy
..1 ½ cups Gravy Mix
Directions
1.Crust:
2.Mix flour and salt. Cut in butter and lard with pastry blender until the
mixture resembles a coarse meal. Sprinkle the cold water over flour mixture
and quickly mix in, using a fork. Gather dough into a ball, wrap in wax
paper and chill for 30 minutes.
3. In a 6-quart dutch oven, saute the bacon over medium heat until almost
crisp. Remove bacon and place on paper towels to absorb excess oil. Add
onions and saute until golden brown. Add the mushrooms and saute a couple of
minutes, being careful not to soften the mushrooms. Remove onions and
mushrooms from pan and reserve. Add 2 tablespoons butter to pot.
4. Put some flour seasoned with salt and pepper into a mixing bowl and
dredge the bird pieces in flour. Brown the bird pieces in the pot of bacon
fat and butter. Add more fat if needed. Remove bird from pot when browned.
Add 1/3 cup chicken broth and scrape pot to blend browned bits. Return birds
to pot plus mushrooms, onions and crumbled bacon. Top with carrots,
potatoes, sachet garni, cooking wine, parsley, and remaining chicken broth.
Stir in mace, cloves , salt, pepper, and garlic. Cover and bring to a boil,
than reduce heat and simmer gently until the birds are tender, about 30
minutes. Remove the bird and vegetable mixture from dutch oven with slotted
spoon, leave sachet. Cool in refrigerator.
5. Prepare pie crust.
6. Mix gravy according to recipe on package.
7. Place bottom crust in baking dish.
8. Remove the bird and vegetable mixture from refrigerator, place onto pie
pan. Pour gravy over the mixture. The gravy should come almost half way up
the pan. If gravy does not cover high enough, add chicken broth or add heavy
cream, but do not water down the gravy.
9. Cover with the top crust. Place a hole in the center of the crust for a
steam vent. Brush the crust with an egg wash.
10. Place in a preheated 400 degree oven for 60 minutes. The crust should be
browned and the pie should be bubbling hot.
11. Remove and allow to cool.
..10 inch pie crust
..3 cups All Purpose Flour
..1 teaspoon salt
..3/4 cup unsalted butter
..6 tablespoons shortening or lard
..6 to 8 tablespoons ice water
..1 large egg
..Filling
..2 slices bacon
..1 large onion chopped
..1 cup fresh mushrooms
..2 tablespoons butter
..Vegetable oil
..All Purpose Flour
..4 lbs bird meat of your choice or poultry (left over Thanksgiving turkey)
..1 cup chicken broth
..2 medium carrots, peeled and sliced thinly
..1/3 cup fresh parsley leaves, finely chopped
..1/2 cup white cooking wine
..1/6 teaspoon ground mace
..1 pinch ground cloves
..1 sachet garni
..Salt pepper and garlic to taste
..Gravy
..1 ½ cups Gravy Mix
Directions
1.Crust:
2.Mix flour and salt. Cut in butter and lard with pastry blender until the
mixture resembles a coarse meal. Sprinkle the cold water over flour mixture
and quickly mix in, using a fork. Gather dough into a ball, wrap in wax
paper and chill for 30 minutes.
3. In a 6-quart dutch oven, saute the bacon over medium heat until almost
crisp. Remove bacon and place on paper towels to absorb excess oil. Add
onions and saute until golden brown. Add the mushrooms and saute a couple of
minutes, being careful not to soften the mushrooms. Remove onions and
mushrooms from pan and reserve. Add 2 tablespoons butter to pot.
4. Put some flour seasoned with salt and pepper into a mixing bowl and
dredge the bird pieces in flour. Brown the bird pieces in the pot of bacon
fat and butter. Add more fat if needed. Remove bird from pot when browned.
Add 1/3 cup chicken broth and scrape pot to blend browned bits. Return birds
to pot plus mushrooms, onions and crumbled bacon. Top with carrots,
potatoes, sachet garni, cooking wine, parsley, and remaining chicken broth.
Stir in mace, cloves , salt, pepper, and garlic. Cover and bring to a boil,
than reduce heat and simmer gently until the birds are tender, about 30
minutes. Remove the bird and vegetable mixture from dutch oven with slotted
spoon, leave sachet. Cool in refrigerator.
5. Prepare pie crust.
6. Mix gravy according to recipe on package.
7. Place bottom crust in baking dish.
8. Remove the bird and vegetable mixture from refrigerator, place onto pie
pan. Pour gravy over the mixture. The gravy should come almost half way up
the pan. If gravy does not cover high enough, add chicken broth or add heavy
cream, but do not water down the gravy.
9. Cover with the top crust. Place a hole in the center of the crust for a
steam vent. Brush the crust with an egg wash.
10. Place in a preheated 400 degree oven for 60 minutes. The crust should be
browned and the pie should be bubbling hot.
11. Remove and allow to cool.
