Chicken Pot Pie
This is my "go to" recipe (as in "go to" when you are hankering for some comfort food. I don't know where "hankering" came from. I must be feeling very Texan today). It makes two pot pies. The additional pie can be frozen cooked for another day. I love how this recipe uses up leftover baked chicken. Sometimes I’ll bake an extra chicken just so I can make this recipe! A family favorite. Lots of step-by-step pictures below. Enjoy!
Chicken Pot Pie
1 C. chopped onion
1 Tablespoon vegetable oil
4 C. chicken stock
1 T. chopped fresh parsley (or 1 teaspoon dried parsley flakes)
½ teaspoon celery salt
2 C. sliced carrots (I use frozen, presliced)
1 C. cubed potatoes
1 C. Green beans (I use frozen green beans)
1 C. peas (frozen)
1 teas. Rosemary (I bake my chicken with rosemary, so if you don’t, add rosemary)
salt & pepper to taste
Leftover chicken from about ½ of a baked chicken
Thickener to be mixed in separate bowl:
1/3 cup whole wheat flour
½ c. water
Sauté onion in a little vegetable oil. Add chicken stock, parsley, celery salt, carrots, potatoes and green beans. Simmer until vegetables are tender (about 24 minutes). Add peas. In a small bowl mix the flour with water. Stir into vegetable mixture. Simmer until thickened, stirring frequently. Add chicken and remove from heat.
Prepare pastry:
8” pie shell (this recipe will make enough for a top and bottom for two pies)
3 c. flour
1 teas. salt
1 cup shortening
8 to 10 Tablespoons cold water (Put ice cubes in water to ensure the coldest water)
9” pie shell (this recipe will make enough for a top and bottom for two pies)
4 c. flour
2 teas. Salt
1 1/3 C. shortening
10 to 14 Tablespoons cold water (Put ice cubes in water to ensure the coldest water)
Mix dry ingredients; cut in shortening; stir in cold water.
Divide your dough into four pieces. 2 for the top of both pies and 2 for the bottom of both pies. Generously flour your surface and rolling pin and roll out the first ball into a circle. Flip your pie pan over on top to check the size. Roll out about 1" bigger than your pie pan.
Place it in your pie pan, add filling and roll out the top crust of the pie.
once you roll out your top crust, sprinkle lightly with flour and fold in half.
Then sprinkle again and fold in half again. Put on the top of your pie as shown.
Unfold and then crimp the edges with your fingers to seal the edges so the filling doesn't leak out. You don't need to get fancy here.
cut three slits in the top for venting. Cover the top loosely with foil and lightly pinch around the crust so you can see where the edges of the crust are under the foil.
Recruit a very cute helper to cut out the middle of the foil. Place the foil back on the pie and more tightly pinch it so that the foil fits more tightly around the pie. This protects the crust from burning. Don't skip this part. You will be happy when your crust comes out so pretty from the oven.
Cook 425º for 35 minutes. The beautiful final result. Enjoy!
Chicken Pot Pie
1 C. chopped onion
1 Tablespoon vegetable oil
4 C. chicken stock
1 T. chopped fresh parsley (or 1 teaspoon dried parsley flakes)
½ teaspoon celery salt
2 C. sliced carrots (I use frozen, presliced)
1 C. cubed potatoes
1 C. Green beans (I use frozen green beans)
1 C. peas (frozen)
1 teas. Rosemary (I bake my chicken with rosemary, so if you don’t, add rosemary)
salt & pepper to taste
Leftover chicken from about ½ of a baked chicken
Thickener to be mixed in separate bowl:
1/3 cup whole wheat flour
½ c. water
Sauté onion in a little vegetable oil. Add chicken stock, parsley, celery salt, carrots, potatoes and green beans. Simmer until vegetables are tender (about 24 minutes). Add peas. In a small bowl mix the flour with water. Stir into vegetable mixture. Simmer until thickened, stirring frequently. Add chicken and remove from heat.
Prepare pastry:
8” pie shell (this recipe will make enough for a top and bottom for two pies)
3 c. flour
1 teas. salt
1 cup shortening
8 to 10 Tablespoons cold water (Put ice cubes in water to ensure the coldest water)
9” pie shell (this recipe will make enough for a top and bottom for two pies)
4 c. flour
2 teas. Salt
1 1/3 C. shortening
10 to 14 Tablespoons cold water (Put ice cubes in water to ensure the coldest water)
Mix dry ingredients; cut in shortening; stir in cold water.
Divide your dough into four pieces. 2 for the top of both pies and 2 for the bottom of both pies. Generously flour your surface and rolling pin and roll out the first ball into a circle. Flip your pie pan over on top to check the size. Roll out about 1" bigger than your pie pan.
Place it in your pie pan, add filling and roll out the top crust of the pie.
once you roll out your top crust, sprinkle lightly with flour and fold in half.
Then sprinkle again and fold in half again. Put on the top of your pie as shown.
Unfold and then crimp the edges with your fingers to seal the edges so the filling doesn't leak out. You don't need to get fancy here.
cut three slits in the top for venting. Cover the top loosely with foil and lightly pinch around the crust so you can see where the edges of the crust are under the foil.
Recruit a very cute helper to cut out the middle of the foil. Place the foil back on the pie and more tightly pinch it so that the foil fits more tightly around the pie. This protects the crust from burning. Don't skip this part. You will be happy when your crust comes out so pretty from the oven.
Cook 425º for 35 minutes. The beautiful final result. Enjoy!
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