Julia's Chicken Pot Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 5 1/4 cups chicken broth
3 carrots, pared and cut into 1 inch pieces
2 stalks celery chopped
1/4 pound fresh mushrooms, sliced
2/3 cup frozen peas and or corn, thawed
1/2 tsp. onion powder
3/4 cup butter
2/3 cup all-purpose flour
salt and pepper
4 cups cooked chicken, cut into bite size pieces
crust: (or use store bought pie crust)
1 cup all-purpose flour
1/2 tsp salt
7 tbsp. shortening
3 tbsp. water
glaze:
1 egg yolk
1tbsp milk
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Directions: |
Directions:Make filling: Bring broth to a boil in large saucepan. Add carrots and celery and cook until almost tender. Add mushrooms, peas and onion salt. Cook 5 minutes. Remove veggies from broth. Set 4 cups of broth aside. Melt butter in pan and whisk in flour. Cook, stirring constantly for 2 minutes. Gradually whisk in reserved broth. Cook until mixture thickens and bubbles (1 min). Season with salt and pepper. Spray bottom of 2 quart baking dish. Spoon 1/4 inch layer of sauce into the bottom of baking dish. Place same amount of sauce in small bowl and set aside. Mix chicken, vegetables and remaining sauce. Put chicken mixture in baking dish and cover with reserved sauce. Refrigerate until cool.
Make crust: Mix flour and salt. Add shortening and mix lightly with fingertips to form coarse crumbs. Add water, 1 tbsp. at a time. Mix with a fork until pastry is moist enough to hold together. Knead on lightly floured surface until dough is smooth. Wrap in plastic wrap or wax paper and chill 1 hour.
Preheat oven 400F. Roll pie crust dough about 1/4 inch thick. Cut dough to fit top of baking dish, allowing for over hang. Fit crust over chicken filling, tucking edges under. Press dough against the side of the dish. Cut 1 inch circle from center to allow steam to vent.
Make the glaze: Combine egg yolk and milk, brush top of pie.
Bake in oven 40 minutes or until crust is brown and filling is bubbly. |
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Personal
Notes: |
Personal
Notes: Julia loves chicken pot pie. I will use most any vegetables I have on hand and will substitute the chicken with turkey after the holidays. I also like to make extra filling and crust, freeze it for a quick-fix weeknight meal.
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