Popeye's Special Chicken Pie

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Ingredients

For the Pastry:

1 2/3 cups all purpose flour

¼ cup yellow cornmeal

1 teaspoon salt

¾ cup cold butter, cut into small pieces

1 egg

2 teaspoons white vinegar

1 to 2 tablespoons ice water

For the Filling:

1 ¼ lbs. skinless, boneless chicken breasts

1 + ½ teaspoons salt

2 (10 oz.) packages frozen spinach, thawed

1 tablespoon olive oil

1 tablespoon butter

2 garlic cloves, minced

¼ cup raisins

¼ cup pine nuts

4 oz. thinly sliced ham

2 eggs

¾ cup heavy cream

Freshly ground pepper

1. Make the pastry by stirring together the flour, cornmeal, and salt. Using a pastry blender or your hands, add the butter and cut in until the mixture looks similar to coarse crumbs.

2. In another bowl, whisk together the egg, vinegar, and 1 tablespoon of ice water. Sprinkle this mixture over the cornmeal mixture. Stir with a fork until the dough begins holding together. Add another tablespoon of cold water, if necessary.

3. Roll the pastry into a ball and cut into 2 pieces. Flatten into discs and wrap in plastic wrap. Refrigerate for 30 minutes or more.

4. To make the filling, place the chicken in a large pan. Add 1 teaspoon of salt and cover with water. Bring to a boil. Reduce the heat and simmer for 10 minutes. Drain and bring to room temperature. Using 2 forks, shred the chicken.

5. Place the spinach in a colander and press down on it to remove any excess liquid.

6. Pour the oil and butter into a large skillet placed over medium high heat. Once the butter is melted, add the spinach, garlic, raisins, nuts, and ham. Cook until liquid evaporates, about 5 minutes, stirring now and then.

7. Pour the spinach mixture into a large bowl. Add the chicken, eggs, cream, ½ teaspoon salt, and some freshly ground pepper.

8. Preheat the oven 350 degrees F.

9. Place 1 pastry disc between two pieces of floured waxed paper and roll into an 11 in. circle. Place it in a 9 in. pie plate.

10. Pour the filling into the lined pie plate.

11. Roll the second pastry disc out and place it over the filling. Cut 3 or 4 slits in the top crust.

12. Bake 45 to 50 minutes, or until the pastry is golden.