Friday, November 28, 2014

Classic Chicken Pot Pie

Who doesn't love Chicken Pot Pie?

Let's face it, this is just about everyone's idea of "comfort food".  I know it's one of my favorites!

This is an excellent recipe and one that's easy to make.  You can even make it more simple by buying a prepared pie crust from your local grocery store.  It's a great way to use leftover chicken or turkey.  I also love using Rotisserie chicken because it adds extra flavor and is always to tender.

My granddaughter's husband said he wasn't a fan of pot pie, but he would taste it anyway.  Yay, a convert!   He loved it, and is looking forward to it again.  Guess I'm going to have to make this soon!

Since I'm posting on the day after Thanksgiving, this is a great way to use up some of that leftover Turkey.  Just substitute it for the chicken and "Viola!"  Turkey Pot Pie.

Hmmm...I just might do that myself tonight!  Hehe!

2 cups all-purpose
1 tsp. salt
2/3 cup plus 2 Tbsp. shortening
4-6 Tbsp. cold water

1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 cups chicken broth (from 32 oz. carton)
1/2 cup milk
2 1/2 cups shredded cooked chicken or turkey
2 cups frozen mixed vegetables, thawed
3 med. potatoes, par-boiled and diced


Heat oven to 425'F. 

Combine flour and salt in large bowl; cut in shortening with pastry blender or fork until mixture resembles coarse crumbs.  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 onto lightly floured surface into 11" circle.  Fold into quarters.  Place dough into ungreased 9" pie plate; unfold dough, pressing firmly against bottom and sides.  Trim crust to 1/2" 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 onto lightly floured surface into 11" circle.  Gently fold dough into quarters.  Place dough over filling; unfold to cover top.  Trim, seal and crimp edges.

Bake 30-40 minutes or until crust is golden brown.  During the last 15-20 minutes of baking, cover edge of crust with strips of aluminum foil to prevent excessive browning.

Let stand 5 minutes before serving.

Yields: 6

"You have made known to me the paths of life; you will fill me with joy in your presence."   -Acts 2:28

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