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Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie is from The Johnson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 c. flour
1 t. salt
5 T. chilled butter cut into small pieces
2 large eggs
2-3 T ice water

Filling:
1 T. butter
1 large onion, finely chopped
1 t. dried thyme
1 1/2 c. whipping cream
1/2 c. chicken broth
2 T. flour
2 T. cornstarch
1 1/2 t. paprika
1 c. frozen sliced carrots
1 c. frozen peas
4 c. shredded cooked chicken
Directions:
Directions:
For Piecrust: Combine flour and salt. Using a pastry blender or 2 knives, cut butter into flour to form course crumbs. Beat together 1 egg and 2 T water. Add to flour mixture; mix until soft piecrust forms, ading more water,if needed. Shape into disk, wrap in plastic wrap; chill 1 hour.
For filling: In large skillet, melt butter over medium beat. Add chopped onion and thyme; saute 5 minutes. Whisk together cream, broth, flour, cornstarch and paprika; whisk into onion mixture. Add carrots, peas and chicken to sauce. Mix well. Pour into 9 inch baking dish. Preheat oven to 400. On floured surface, roll out piecrust into 12-in round. Place on top of filling' trim edge of piecrust. Flute edge and cut hole in center. Roll piecrust scraps. Cut leaves with cookie cutter; form balls for berries and arrange on pie. Lightly beat remaining egg; brush crust and cut-outs. Bake until filling is bubbly and crust is browned, about 25 to 30 minutes.

 

 

 

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