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Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie, by , is from The Jones Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cherie Jones
Added: Sunday, November 27, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Piecrust:
1 cup all-purpose flour
1/4 teaspoon salt
1 tablespoon cornstrach
3 tablespoons canola oil
4 tablespoons ice water

Filling:
1 large russet potato about 3/4 pound), peeled and diced
1 tablespoon olive oil
4 boneless, skinless chicken breasts (about 1 pound), chopped into 3/4-inch chunks
1 carrot, peeled and cut into 1/2 inch dice
1 celery stalk, peeled and cut into 1/2-inch dice
1/2 white onion, finely chopped
1 clove garlic, finely chopped
1 1/2 cups low-fat, low sodium chicken broth
2 tablespoons cornstrach dissolved in 2 tablespoons water
1/4 teaspoon salt
1/4 teaspoon freshley ground black pepper
1/2 cup frozen petite peas, thawed
1 tablespoon freshly chopped parsley

Directions:
Directions:
To make the pie crust: Combine flour, salt, and cornstarch in a bowl. Drizzle with the canola oil and mix gently with a fork until the oil is absorbed and the mixture is mealy. Drizzle just enough water over the flour mixture, mixing to make the dough soft and workable without crumbling. Form the dough into a ball, and place between two large pieces of waxed paper. With a rolling pin roll the dough into a large 13-inch-diameter circle, then place the dough with the waxed paper, into the refigerator to chill while preparing the filling.
2.) Preheat oven to 350 F.
3.) Bring to a boil enough water to cover the potatoes. Add the potato, and parboil for 5 minutes. Drain and set aside.
4. Heat the oil in a large, nonstick pan over medium-low heat. Add the chicken, potato, carrot, celery, onion, garlic, cover, and sweat the mixture for approximately 10 minutes, being careful not to brown the chicken. Increase the heat, add the chicken broth, and bring to a boil.
5. Whisk in the cornstarch and water mixture a little at a time until the sauce is slightly thickened, being careful not to add to much. Season with salt and pepper.
6. Remove the mixture from the heat, and allow to cool for 5 minutes. Add the peas and the parsley, mix to combine, then pour the mixture into a 9-inch pie dish. Cover with the pie dough, seal the edges, and cut 2 or 3 slits in the top to vent.
7. Bake until the crust is golden brown and the pie mixture is hot, about 40 to 45 minutes

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is a standard chicken pot pie, except for the fact that it has only a top crust. The bottom crust was removed & the pie is just as tasty and satisfying without the extra calories. Only 350 calories per slice.

 

 

 

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