Wednesday, May 4, 2011

Chicken Pot Pie

I consider chicken pot pie a 
comfort food. Something about
flaky crust filled with warm
savory filling is comforting.

So if you want to be comforted
here is the solution.

Cook veggies in a pot with the chicken until soft.


Then set aside while you make the sauce.


Once sauce is thickened return veggie mixture to pan and stir.


 While the filling is cooking make your pie dough and
have the pie crust ready to fill.

Roll out the rest of the pie dough and cover your pie.
Make several small slits in the top for the steam to escape.

I had little dough and filling left over so I made these little guys.


 Just thought you would like to see the mess behind a recipe I post.


Ready to enjoy.




Comfort food for you.


Chicken Pot Pie

Crust

  2 cups of flour
2/3 cup Crisco plus 2 Tbsp
1 tsp. salt, rounded
5-6 Tbsp. cold water

Filling

8 chicken thighs- cubed
1 cup diced carrots
1 cup frozen peas
1/2 cup diced celery
3 Tbsp. butter
Sprinkle with seasoned salt and pepper.

4 Tbsp. butter
1 medium onion, sliced thin
1/3 cup flour
1/2 tsp. salt
1/2 tsp. pepper
1 3/4 cup chicken broth
2/3 cup cream

Mix together flour and salt. Cut in Crisco and mix with hands
until crumbly. Add water and knead until dough sticks together.
Roll out half for the pie bottom and use the
remaining dough for the top. Use a 10 inch pie pan.

In a saucepan combine butter, chicken, carrots and celery. Sprinkle 
with seasoned salt and pepper. Cook for 10-15 minutes or until carrots 
are soft and chicken is done. Add peas and cook for a 5 minutes- 
don't overcook or peas will get mushy and loose their color. 
Set mixture aside.

Melt butter and add onion, cook until onion is soft. Stir in flour, salt and pepper. Slowly stir in chicken broth and cream. Simmer until thick.
Add vegetable mixture and stir until combined.

Fill pie crust with filling, you may have a little left over
to eat plain or fill 2 mini pies. Cover the top with your other
rolled out crust and seal the edges. Cut away excess dough.
Make several small slits in the top so steam can escape.

Bake at 350 for 45 minutes.
Cool 10 minutes before serving.

Enjoy,
Hope

1 comment:

  1. I love chicken pot pie, and this looks delicious. I always thought you have to wait until the filling cools to lukewarm, or the crust will get gummy. It doesn't look like you had that problem though...maybe next time I'll try it your way.

    ReplyDelete