INGREDIENTS
Ingredients for crust :
1 1/2 cups
butter (extra virgin coconut oil, vegetable shortening or lard)
2/3 cup
boiling water (4-3/4 ounces)
4 1/2 cups
all-purpose flour (1 pound, 3 ounces)
3 tsp
baking powder
1 tsp
salt
Ingredients for filling:
3/4 cup
butter (12 ounces by weight)
1 cup
all-purpose flour (4-1/4 ounces)
9 cups
whole milk
8 cups
diced or shredded cooked chicken (I prefer a mix of white and dark meat for best flavor and texture.)
1
medium onion (peeled and minced)
5
garlic cloves (peeled and minced)
2 cups
frozen peas
4
leftover large baked potatoes You can opt to use the peels or not (or the equivalent thereof of cooked potatoes. For these pies I used leftover Hasselback potatoes., but either way, cut the potatoes into small cubes.)
5 tbsp
fresh lemon juice (or good quality bottled lemon juice)
2 tsp
kosher salt
1 1/2 tsp
dried dill weed (or 3 Tablespoons fresh, minced dill)
1/8 tsp
celery seed
freshly ground black pepper