Chicken Pot Pie

Chicken pot pie

I had someone ask at work for my Chicken Pot Pie recipe, so here it is.  Tender crust with a surprising ingredient, plenty of chicken and vegetables in a creamy gravy.  This makes two standard pies or one larger pie.  When I make two, I eat one that night and freeze the other for another night.

Crust

5 cups flour

2 tsp. salt

4 tablespoons sugar

4 sticks butter, cold, cut into small pieces

1/4 cup vodka, cold

1/4 cup ice water

Process the flour, salt and sugar in a food processor until combines.  Add butter and pulse until dough is mealy looking (kind of like cottage cheese) Empty mixture into a bowl and sprinkle vodka and water over the mixture.  Using a spatula , use a folding motion to mix together.  Press on dough to make a tacky, ball. Divide into 4 portions and place each portion on top of a sheet of plastic wrap.  Bring up sides and pat down into a flat, oval disk.  Wrap tightly with plastic wrap and move to the next portion.  When all portions are flattened and wrapped, place in refrigerator for at least 45 minutes to an hour.  You can keep this in your refrigerator up to 2 days, or flatten to about 1 inch thick and freeze for up to 2 weeks.

 

Chicken Filling

3/4 cup sliced celery

2 1/2 cups cooked chicken (I use a whole chicken and cook and pull off the bones when cool, but will also use chicken breasts, if I want to make it faster)

2 cups chicken broth

1 cup frozen peas and carrots or mixed vegetables

1/2 cup frozen corn

1 cup potatoes, cubed

1 onion, diced

4  fresh sage leaves, minced

3 sprigs fresh thyme, leaves only

2 sprigs rosemary, leaves minced

2 cloves garlic, minced

Salt and pepper to taste

Cover vegetable with chicken stock.  Add more water if needed to cover vegetables.  Add herbs and garlic. (Note:  if you don’t want to use fresh herbs, use 2 tsp. of poultry seasoning) Bring to a boil and reduce heat to med high.  Cook until vegetables are fork tender.  Taste broth and add salt and pepper as needed.  Add chicken to the broth and stir to mix.  Mix 2 tablespoons of cornstarch with enough water to make a slurry.  Bring broth back to a boil and pour in cornstarch slurry. Boil for a few minutes until thickened.  Set to the side to cool.

Dust work surface with flour and roll out one crust disk large enough to fit the pie pan.  Ease the dough into the pan and trim excess dough.  Roll out second disk and fit into a second pie pan, trim.  Divide filling between the two pie pans.  Roll out disk large enough to cover the pie pan.  Place on top, trim and roll under and crimp around the edges to seal the top crust to the bottom crust.  Do the same with the second pie.  Cut vents in top.  At this point you can bake both at 400 degrees for about 30-35 minutes, until golden brown, or you can allow one of the pies to cool. Then wrap it in foil and freeze up to 2 weeks.  If you want to make a large pie, you can combine two disks and roll out into a rectangle.  Fit crust into a 13×9 inch baking pan, fill and then roll the remaining two disks into a rectangle and fit on top.  Then trim and crimp top all the way around.  Cut vents and bake for 40 minutes in a 400 degree oven.  Allow pie to sit for 15 minutes before cutting and serving.

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One thought on “Chicken Pot Pie

  1. Pingback: A simple and kid friendly twist on chicken pot pie | Mom Must Haves

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