Ingredients: |
Ingredients: Crust:
1 cup butter, chilled
3 cups all-purpose flour
1 1/2 TBS white sugar
1/3 cup ice water
Filling:
1 family size can of cream of chicken (about 25oz)
1/2 cup milk
2 boneless skinless chicken breasts
3 carrots
2 celery stalks
2 small-medium size potatoes
2 cloves of garlic, minced
1/2 tsp pepper
1/2 tsp dried parsley flakes
1/4 tsp dried oregano
2 TBS butter to brush on top
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Directions: |
Directions:Preheat oven to 375º F
For the crust:
1. Combine the flour and sugar in medium mixing bowl. Cut butter into tablespoon size pieces and cut it into the flour mixture.
2. While mixing with a fork add the ice water slowly. When the dough starts to clump and before it turns into a ball, stop stirring.
3. Lightly knead dough in the bowl until it forms a ball. Divide dough into two parts. Flatten each part into a disk and chill for 30 minutes before rolling.
For the filling:
1. In a large pot fill with water, about 3/4 full and heat til boiling
2. Cut up chicken breasts, carrots, celery and potatoes into bite size pieces and place in boiling water.
3. Meanwhile in a large mixing bowl combine cream of chicken soup with milk and mix until combined. Mix in minced garlic, pepper, oregano, and parsley flakes.
4. When chicken is cooked completely and the vegetables are tender, drain and add to cream of chicken soup mixture.
5. Roll out one part of the pie dough and place in a pie pan. Pour in the filling. Roll out the second part of dough and cover the filling. Pinch sides and cut slits on the top. Brush with butter.
6. Bake for 35 minutes or until golden brown and starts to bubble.
Serves 4-6. |
This recipe for Chicken Pot Pie is from