Friday, September 11, 2009

Chicken Pot Pie

This pot pie has a buttery flaky crust and the filling is so creamy. It's not a quick meal so you have to be prepared to spend some time in the kitchen. You can make one big pie or individual pies. I used my muffin tin and made 6 little pies. You could also bake them in stone cereal bowls.

1 1/2 c. flour
3/4 tsp. salt
2 egg yolks
3 Tbsp. ice water
2/3 c. cold butter

Sift together flour and salt. Make a depression in the center of the flour. Put the yolks and ice water in the depression. Slice the butter in tablespoon size portions and add into the flour depression. Using a fork, cut the wet ingredients into the dry. When all of the flour is moistened, use you hands to finish combining the ingredients. Roll the dough into a ball, wrap in plastic wrap, and put into the refrigerator for 1 hour.


1 c. sliced carrots
1 c. sliced celery (I don't like cooked celery so I leave it out)
2 c. frozen peas
1 c. chopped white onion
1 potato, peeled and chopped
4 boneless, skinless chicken breast halves, boiled in salted water, then cubed
4 Tbsp. butter
5 Tbsp. flour
2 1/2 c. chicken broth
2/3 c. milk
1/2 tsp. salt
dash pepper
1 egg, beaten

Cook potatoes in boiling water til tender. Steam carrots and celery for 5 minutes in a steamer or saucepan with a small amount of water. Add frozen peas and onions. Steam for 10-12 more minutes or until carrots are tender.

In a separate large saucepan, melt the butter over medium heat, remove from heat and add flour and whisk together until smooth. Add chicken broth and milk and continue stirring over high heat until mixture comes to a boil. Boil for an additional minute or so until thick, then reduce heat to low. Add cooked chicken, salt, and pepper. Add the vegetables. Simmer for 5 minutes.

Roll out dough on flour surface. Lay dough in dish of choice. Spoon filling into dish. Cover with another layer of pie dough. Press edges together. Brush beaten egg on the dough of each pie.

Bake at 425 degrees for 30-45 minutes or until the top crust is light brown. My little muffin sized ones only needed about 25 minutes.

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