Monday, December 19, 2011

Chicken Pot Pie

I could probably eat these chicken pot pies daily. But I won't because they are sort of a lot of work and because after a month of eating nothing but pot pies I would probably not be able to walk out my front door. That being said this is a once and a while meal at our house, but I really look forward to when that once and a while finally rolls around again. It was mom's birthday this weekend and she asked for these as her birthday meal. Anything for momma. Here's the recipe, and directions.

Step 1: Crust

Make your favorite pie crust. The filling makes enough for one 9'' pie or four 4'' pies so you'll need enough dough for the bottom and top crust of the size or sizes you choose. Once your pie dough has come together press it into the pans (or pan) you choose. Prick the sides and bottom of the crust with a fork, so that when it is baking it doesn’t bubble up. Place on a cookie sheet and bake for 5-7 minutes until it's semi done. It may still look glossy in some places. It's important to bake the crust, even for just a little bit so that when the filling goes in the crust will be cooked through. Roll top crust in to 4 small balls (or one big ball ) and cover with a damp kitchen rag so that it doesn’t dry out, and set aside until the bottom crusts are filled.

Step 2: Filling


1 lb chicken, cubed and cooked
6 red potatoes, cubed and cooked
1 c. carrots, cubed 1/2 c. celery, cubed
1 c. frozen peas
1/2 onion, chopped
1/2 c. butter
1/2 c. flour
1/2 t. salt
1/4 t. pepper
1/4 t. celery seed
1/2 t. garlic powder
1/2 t. poultry seasoning
1/4 t. basil
2 c. chicken broth
2/3 c. milk

In a pot of boiling water cook carrots and celery for 5-7 minutes until tender crisp. Remove from heat and drain, set aside. Preheat oven to 425 degrees. In a large pot sauté onions in butter until translucent, about 4 minutes. Mix flour and spices in bowl and add to butter and onions. Stir and allow flour to absorb all butter, the mixture will be crumbly. While continuously stirring (or whisking) add chicken broth to flour mixture. Bring to a boil and allow to thicken, 3 - 5 minutes. Add milk, chopped veggies, frozen peas, chicken and potatoes, stir to fully incorporate. Allow mixture to warm through and continue to thicken over medium low heat for 10 minutes, stirring.

Once mixture is thick, remove the pot from stove and fill each pre-cooked pie crust till heaping. add top crust and seal edge. Using a fork prick top creating a vent hole for steam to escape. Prick edges of top crust finishing the seal.

If desired make and egg wash by mixing one egg with a tablespoon of water and brush on top crust before baking. This will make the pies golden brown and really pretty :)!

Bake pies (or pie) on a cookie sheet for 20-25 minutes for the 4'' pies or 30-35 minutes for 9'' pie. Bake until the crust is golden.

1 comment: