Sunday, January 27, 2013

Chunky Chicken Pot Pie & A Pie Crust Recipe

When it is a blizzard outside and hasn't been above 20 degrees in a month, don't you just feel like eating warm and cozy comfort food?  I really love chicken pot pie.  I have made it a number of times and this was one of my favorite versions.  Of course, I may have just been in the perfect mood for it.  You can add any veggies that you have on hand.  I only had potatoes, carrots and onions, but peas or celery would have been great, too.  The other great thing about this is it is an all-in-one dish.  I added a little fruit on the side and my meal was done.

Chunky Chicken Pot Pie
adapted from:

1 chicken breast
2 carrots, peeled and chopped
2 large potatoes, peeled and cubed
1 onion, sliced
1/3 c. butter
1/3 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 c. chicken broth
2/3 c. milk
1 recipe for a double pie crust (mine follows)

In a medium saucepan, boil the carrots and potatoes until tender (about 15 minutes).  You can also cook your chicken breast with your vegetables if you want.  I always forget and end up cooking the breast separate and then shredding it.  When the vegetables are tender, drain the water and set them aside.  While the veggies are cooking, prepare your crust and lay one half of it in the bottom of your pie tin.  In the saucepan over medium heat, cook the onions in the butter until they are tender.  Stir in the flour, salt and pepper.  Slowly stir in the chicken broth and the milk.  Simmer it over medium heat until it thickens.  Gently stir together the shredded chicken and vegetables and dump that into your pie crust.  Pour the sauce over the top of the veggies.  Then gently lay your other half of rolled out pie crust over the top of the pie and crimp the edges.  Make a few slits in the top with a knife to let the steam out.  Bake it at 425 degrees for 45-50 minutes, or until your crust is golden yumminess.  I bake mine on a cookie sheet so that if it oozes out a little while it is baking, I won't have to clean my oven.

Double Pie Crust
adapted from my Better Homes and Garden cookbook

2 c. flour
1/2 tsp. salt
1/3 c. shortening
1/3 c. butter
6-7 Tbsp. ice water

Mix your flour and salt and the cut in the shortening and butter until it resembles pea sized pieces.  Sprinkle one tablespoon of ice water in the flour at a time and using a fork, press the flour and the water together (pushing moistened dough to the side of the bowl).  Repeat until all the flour is moistened and you can form it into two balls.  Roll one out and place it in the bottom of your pie tin.  Roll the second out into a circle.  It will go on top of the pie after the filling is in it.  

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