Who doesn’t like Chicken Pot Pie? Years ago one of my friends always used to say, “Chicken Pot Pie, Chicken Pot Pie, Chicken Pot Pie” I can’t really remember why, but he used to say it every time I saw him and thinking back now it still makes me laugh. Anyway we love pot pie and I had been thinking about making some for about a week, so I did. I have made it before, but I had never made my own crust. My sister gave me a recipe for pie crust and it was so good, not just the crust, but the whole pot pie! Since my first attempt at making pie crust was such a success, I will definitely make it again. So if you like pot pie, chicken or turkey, or whatever kind of meat you want to add or not add, try this recipe, trust me it’s sure to be a hit! You might want to make two if you want to share or have a big crowd.
Chicken Pot Pie
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Ingredients:
Crust:
1 1/4 c flour
1/2 c butter, diced
3 -4 tbs. ice water
1 egg white, whisked with 1 tbs. water (egg wash)
Filling:
1 c diced chicken
1/2 c mixed vegetables
1/4 c diced potatoes
1/2 c chicken stock
1 tbs. butter
2 tbs. flour
Directions:
To make the crust:
Cut the butter into the flour with a pastry blender or two knifes, add the water in intervals until it is crumbly or sand-like. Then roll the dough into a ball and wrap in plastic wrap, place in the refrigerator until your ready to roll out the crusts. When you’re ready for the crusts, roll the bottom one out an inch or two larger than the top.
To make the filling:
In a frying pan over medium heat melt the butter and whisk in the flour, add the chicken stock and continue stirring. Add the chicken and vegetables and continue cooking until the mixture thickens. Fill the pie crust and top with the second piece of crust, crimp the edges of the crusts together. Make a few slits in the top of the crust and brush with the egg wash. Bake at 350º for 30 minutes, or until crust is golden brown.
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