Chicken Pot Pie

Instructions

1. Season the chicken breasts with salt and paper, and roast in 400F oven for about 15 to 20 minutes, or until breasts are cooked through. Remove from oven cool until they can be handled with clean hands. Remove the skin and bones, and dice chicken into 1 inch cubes.
2. In a large mixing bowl, combine the corn meal, cayenne pepper, thyme, salt and lard cubes. Knead together gently until the lard is evenly distributed throughout the dough.
3. Add the olive oil and egg, and continue to knead until the mixture forms a dry, but workable dough. Gather up dough into a ball, and drop on a 2 ft long piece of wax paper. Shape the dough into a cylinder, and wrap with the wax paper. Put the dough in the refrigerator for at least 30 minutes.
4. In a large pot, heat the oil over medium heat. When oil shimmers, add the onions and saute until translucent. Add the garlic and saute for 2 more minutes, stirring continuously. Add the mushrooms and saute until most of the released liquid has evaporated.
5. Add the carrots and celery, saute for 5 more minutes. Add the chicken stock, spinach leaves and cornstarch mixture. Increase the heat to medium high, bring to a boil, then reduce to simmer. Let simmer for about 10 minutes, then add the diced chicken, thyme and salt to taste. Refrigerate for up to 2 days if necessary
6. Pour the chicken stew into a 9 inch baking casserole dish. Remove dough from the fridge and form the dough to the size and shape of the casserole dish. Press the dough on top of the casserole dish to cover the stew.
7. Bake in a 350F oven for about 25 minutes, or until the crust browns evenly. Remove and serve. Serves 4.