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This is only the second time I’ve made this... from scratch.

The first one came out soooo good that yesterday I decided to do it again.

Today’s did taste good but not perfect like my last one.

Being tired and frustrated at a few things, I guess it was not the greatest day to take on this ‘project’ while also making bread at the same time.

So with that said and if you take your time (unlike me, today) it should come out awesome.

Chicken Pot Pie:

The dough:

This is a recipe for one (1) crust (I’ll also give 2 crust in case you want).  Mike & I don’t like the thickness of using the two crust recipe so I use one and split it.

One Crust Pie
1 1/2 c. sifted all-purpose flour
1/2 tsp salt
1/2 c. shorting
4 - 5 tbsp cold water

Two Crust Pie
2 c. sifted all-purpose flour
1 tsp salt
2/3 c. shorting
5 - 7 tbsp cold water

Directions:  

  •  Mix flour and salt
  •  Cut in shortening - (for extra tender pastry, cut in half the shortening till like cornmeal.  Cut in remaining till like small peas)
  •  4 - 5 tblsp water
  •  Mix the rest by hand & form a ball
  •  Separate into two equal parts
  •  Wrap in saran wrap and place in refrigerator while you prepare the contents of your Pot Pie.

____________________________  

Pot Pie Contents  

  •  1/2 c. chopped onion
  •  6 tbsp butter
  •  1/2 c. all-purpose flour
  •  1 tsp salt
  •  3 c. broth
  •  3 c. cubed chicken (turkey breast, steak)
  •  1 10-ounce of veggies (your choice peas, carrots, etc) cooked & drained.
  •  1/4 c. chopped canned pimiento
  •  9 inch pie plate
  •  Trim off fat and cut up chicken into bite sized pieces.  Brown chicken (or whatever your choice - turkey breast, steak) and put aside for later.  I used 1 chicken breast & wished I had used 2.  So, to each his own.

  •  In the same pan, melt butter, flour and 3 c. broth.  Stir frequently till it begins to thicken.

TIP : The container I used here is equivalent to 4 cups so I take the rest & freeze it in an ice cube tray for later to cook rice in or whatever.

  •  After liquid has begun to thicken, add cooked chicken & veggies.  Continue to stir occasionally.  Keep an eye on it so it thickens & doesn’t clump on you.  (thought I had pics for this but don’t).
  •  Take out one of your crusts, roll it out on a floured surface (about 1/4 inch thick) slightly larger than the 9 inch pie plate, place it into the pie plate & trim the edges. Leave enough to fuse the edges with your top crust.

  •  Spoon/ siphon out veggies & chicken into pie crust first and then pour in the liquid.  My liquid here is too watery!!  Plus, I didn’t have enough chicken or veggies.  BooHoo!

  •  Take out 2nd pie crust from refrigerator, roll out as above and place on top.  Trim off edges and pinch together top and bottom edges to seal.

I also take a fork & gently poke holes in the top in a circle some where around the center so steam can release.

  •  Place in pre-heated 450 degree oven for about 45 min to an hour.

To be safe that the pie doesn’t overflow, I put my pie on a foiled covered cookie sheet.  Much easier clean up than spilling over in the oven!

Check it in 35 - 40 minutes to make sure the crust is not browning too fast.  Approximately 40 min. I cover with foil .  You can see that the center of the pie is still not cooked yet so you want it covered so while the crust is browned nicely, the contents are not yet ready.

Whatever is left over, I put in the refrigerator overnight so it gets firm.  The next day, I cut it up into servings, wrap in saran wrap and foil and then freeze for later.


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