Take chicken fat (you can get some from your butcher) and place it in a baking dish.

Chicken fat pie crust. Add butter and chicken fat. Stir in cooked chicken, frozen peas and corn. I usually make the crust the night before.

Web preheat the oven to 400° and have ready a greased, 9 (preferably deep dish) pie tin. For a pot pie without chicken, try my vegetarian pot pie instead. Squeeze a small amount of dough.

Slice up a few garlic cloves and add them to a pan with a pinch of red pepper flakes and plenty of cold rendered chicken fat. Pour in the wine or sherry, and bubble for 1 min. Sauté onion, garlic, carrots and celery until tender, about 5 minutes add spices, flour and chicken broth, bring to a boil while stirring.

Combine chicken, mixed vegetables, condensed soup, and milk in a bowl. Looking for a good pie crust recipe using chicken fat as the primary fat, though shortening and/or margarine to supplement are ok, too. Add water by tablespoons while mixing with a fork until all flour is moistened and dough forms ball.

Seal the edges and poke holes in top crust. Web prepare the pie crust as directed in my pie crust recipe, including chilling for at least 2 hours. Add butter and toss to coat in flour.

Web with the motor running, add 1 tbsp. Web 1/4 cup cold chicken fat* 6 tablespoons ice water combine flour and salt. Jill nystul · march 18, 2023 5 from 2 votes as many of you know, this isn’t a “food blog” for a reason.