Chicken Purslane Pot Pie

Chicken Purslane Pot Pie

Pie Crust Ingredients:

For the crust start with 2 cups flour.
Mix in 1 tsp of salt.
Add 2/3 cups cold and cubed unsalted butter.
Cut butter into flour with a wire cutter.
Flour and butter mix should be pea sized.
Add 1/4 to 1/2 cup of ice water in small increments.
Don’t over mix.
Use a cold spoon to avoid melting butter for flakier crust.
Wrap and place into refrigerator for 30 minutes.
While filling refrigerated, make the filling.

Filling:
Add 8 cups of water and cuts of chicken with skin.
Bring to a boil, then reduce to low-medium heat for 1 hour.
Chop 1 cup of celery.
Chop 1 cup of wild or green onion.
Use green onion if wild onion is not in season.
The 1 cup should include the bulb and greens.
Chop 1/2 cup of purslane.
If wild mustard is not in season, use store bought mustard greens.
Shave 3 large carrots.
When using wild carrot only use the shavings.
When using domestic carrots use the inner core.
Chop a half cup of cauliflower.
Chop 1 cup of domestic carrot or shaving of wild carrot.
Add 1 tsp of chopped garlic cloves or two bulbs of wild garlic.
Add vegetables to chicken and broth.
Add 2 tsp of salt.
Add a 1/2 tsp of pepper.
Bring to a boil and reduce heat to low for at least an hour and stir often.
Remove the chicken.
Remove the bones and remaining gristle from the chicken.
Add the chopped chicken back to the mix.
This is a basic chicken soup recipe, for stew add the following.
Add 3 tablespoons of flour to 1 cup of milk.
Strain flour and milk mixture to avoid lumps.
Stir in 3 tbsp of butter.
Stir until mixed.
Stir on low until the chicken stock thickens.
Add the chopped chicken back to the stew.
The next steps describe how to use the stew as filling for a pot pie.

This recipe will produce enough filling for 2 chicken pot pies.
The dough can be frozen for later use.
Ladle in the filling.
Frozen pie crust makes it easier to position over the pie.
Frozen pie is brittle and prone to cracking.
Add the top layer of dough.
Cut away the extra dough.
Use a fork to seal the edges.
Poke vent holes.
Preheat oven at 425 Fahrenheit and bake for 30 minutes.
Let the pie cool, then serve.