Ren and Stimpy's Chicken Pot Pie

Ren and Stimpy are a vulgar animated dog and cat duo that had odd adventures in the 90s.  One of their favorite dinner dishes was Chicken Pot Pie, that great childhood classic many of us treasure.  I thought about them traveling in their space ship as I was making this dish and sure enough, after I served it to my family, Major Obvious thanked me in his best grating Ren voice, "Thank you for my Cheeeckin Pot Pie."

Pie Crust
(Pate Brisee recipe from Martha Stewart Living)
Ingredients:
Makes 1 double-crust or 2 single-crust 9- to 10-inch pies.

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
• 1/4 to 1/2 cup ice water

Directions:

1. In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
2. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
3. Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.                   
   
   
   The Pot Pie 
   heavily borrowed from The Silver Palate Good Times Cookbook
   
   
   Ingredients
   6 skinless chicken thigh fillets 
   4 carrots, peeled and cut into ½ in. pieces
   2 zucchini, cut into ½ in. pieces
   1 onion, chopped
   4 T. flour
   1 c. chicken broth
   ¼ c. Cognac
   1 t. dried tarragon
   1 ½ t. salt
   pepper to taste
   a knob of butter and a glug or two of olive oil
   
   pastry for a single crust pie
   milk
   
   Directions
   Lay chicken thighs in a single layer in baking dish. Salt and pepper.  Bake at 350, 20-25 minutes. Let the chicken cool and then cut chicken into 1 inch pieces.
   
   Blanch carrots in boiling water for 5 minutes. Add zucchini and blanch 2 minutes more. Drain.
   
   Warm butter and olive oil in large dutch oven over medium heat.  Add onions and sauté until translucent. Add flour and cook, stirring constantly, for 3 minutes. Add broth, and whisk until thickened. Stir in Cognac. Cook over low heat until thick. Stir in tarragon, salt, and pepper.
   
   Fold in chicken and vegetables. Pour mixture into deep casserole or soufflé dish. Roll out pastry and place on top of dish. Trim pastry and crimp edges. Brush milk over top of crust. Cut steam vents.
   
   Bake at 400 for approximately 30 minutes.