Friday, January 28, 2011

Lovin' Me Some Chicken Pot Pie.

So, I can count on three fingers how many times I have had chicken pot pie. In all honesty it never looked that appealing to me, something about the peas and carrots had me passing. That was until I ate and now made The Pioneer Woman's Chicken Pot Pie -trust me it is delicious and well worth all the chopping (my least favorite part).



I totally suggest making her pie crust too, it is so flaky and worth it! It's really easy and it makes two pie crusts so you can have another crust on hand (I'm planning on making her apple tart with the extra, when it happens I will share).

Here's the crust recipe:

Combine 3 cups of flour and 1 tsp. salt in a large bowl.Add in 11/2 vegetable shortening using a pastry blender until it looks like tiny pebbles. Next, add a beaten egg, 5 tbs cold water and 1tbs distilled white vinegar to the mixture and combine. Remove half of the dough and put in a large freezer plastic bag and before you seal slightly flatten with a rolling pin and then seal the bag. Do the same with the other half of the dough if you aren't using it right away.


If dough is frozen defrost for 20 minutes before rolling out.

Now to the pot pie...


Pre-heat oven to 400 degrees.

Finally dice 3 celery stalks, 3 medium peeled carrots and 1 large onion.



Melt 4 tbs of butter in a large pot over medium heat. Saute vegetables including 1/2 cup frozen peas a couple of minutes until they become translucent.








Add 2 cups cooked chicken. I had just cooked 5 chicken breasts in the crock pot with chicken stock for a few hours until chicken was shredable (I used the extra chicken for taco salads the next night).



Oh p.s I got these measuring bowls for Christmas and I absolutely love them! They are so cute and scoopable.




Sprinkle (I kind of dumped) 1 cup flour into mixture and stir gently.



Pour in 2 cups low sodium chicken broth stirring constantly.




Stir in 1 chicken bouillon cube (I use this stuff it makes Spanish rice yummy too).




Pour in 1 cup heavy cream and stir. Allow the mixture to cook over low heat, thickening gradually about 4 minutes.

Season with salt, pepper and thyme (I didn't have time so just salt and pepper for me).

Again this might not look appealing, but...



This is my spatula after I completely licked it clean...so YUMMY!



You can pour the mixture into a deep pie pan or a small casserole dish, but I used 6 throw away mini pot pie pans. Yes 6, but I froze 2 pot pies, cooked 4 - 2 for dinner and then we had two for lunch.




Flour your cutting board.





Roll crust out . If doing one pan you will roll out until it's about 1 inch larger than pie pan. I Used a small bowl to cookie cut mini pie crusts.






Ta-Da!

Set on top and press to the sides.





Bake 30 minutes, until golden brown and filling is bubbly.





Oh yeah, golden flaky deliciousness!


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Cool for 10 minutes before eating...or suffer through the heat because it IS that good.

1 comment:

  1. I'm so glad that you posted this recipe!!! after talking to you when you were making it I got to thinking that i've NEVER made pot pies hence your post of only having them 3 times in your life lol...
    i'll be making this recipe minus the peas hehehe
    love you

    ReplyDelete