Tuesday, November 10, 2015

Chicken Pot Pie

Chicken Pot Pie is a very time consuming meal but the taste makes it well worth the time and effort required to make it. This is definitely a favorite of many guests who have eaten a meal in our home!

NOTE: This recipe makes enough for a 9-inch pie plate pan. I double the two-pie crust recipe and the filling to make it in a 9x13 glass casserole baking dish.



2 cups all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 6 tablespoons cold water


1/3 cup butter or margarine
1/3 cup chopped onion (I consider this optional. Sometimes I add it and sometimes I don't)
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth (I make my own with bullion cubes)
1/2 cup milk
2 1/2 cups shredded cooked chicken or turkey
2 cups of veggies - (My family prefers fresh vegetables as opposed to frozen. This is up to you as to what you have available. I use fresh carrots and potatoes (steaming them before adding them to the filling to almost complete doneness), canned green beans and canned corn.



Heat oven to 425°F. Combine flour and salt in large bowl; cut in shortening with pastry blender or fork until mixture resembles coarse crumb. Mix in enough cold water with fork until flour is moistened. Divide dough in half. Shape each half into a ball; flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.
Roll out remaining ball of dough on lightly floured surface into 11-inch circle. Fold into quarters. Place dough into ungreased 9-inch pie plate; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; set aside.


In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Stir in chicken and mixed vegetables. Remove from heat. Spoon into crust-lined pie plate.
Roll out refrigerated ball of dough on lightly floured surface into 11-inch circle. Gently fold dough into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edges.
Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

1 comment:

Lou Ann Keiser said...

Looks delicious! I'll probably try this. Yummmm!