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Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie is from The O'Rielly 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:
 

Filling
Ingredients:  
Ingredients:  
6 tbsp. Butter, softened
¼ c. Flour
1 tbsp. Cornstarch
½ c. Milk
1 small Onion, finely chopped
¾ c. diced Carrot
½ c. diced Celery
¾ c. diced Turnip
1 ¼ c. Chicken Broth (low sodium)
¾ c. diced Potato
1 ½ - 2 c. Cooked chicken (or turkey), diced
½ c. Frozen Peas
Directions:
Directions:
In a bowl, combine ¼ cup of the butter with the flour. Set aside. In a second bowl, dissolve cornstarch in the milk, and set aside.

In a large pot, soften the onion, celery, carrot and turnip in the remaining butter. Season with salt and pepper to taste. Add the chicken broth and potatoes and bring to a boil. Cover and simmer for about 10 minutes or until the vegetables are just tender. Add the butter mixture and boil gently, continually stirring. Add the milk/cornstarch mixture and return to a boil. Adjust seasoning of salt/pepper. Stir in chicken/turkey and peas. Cover mixture and let cool while preparing pastry. If using pre-made pie crust, let cool for ~½ hour. Preheat oven to 400ºF.

Bake for 50 minutes, or until the pastry is golden brown. Let rest for 15 minutes before serving.
 

Pastry
Ingredients:  
Ingredients:  
2 c. Flour
½ tsp. salt
1 c. Cold butter, cut into cubes
¼ c. ice water
1 tbsp. white vinegar
Milk, for brushing
Directions:
Directions:
In a food processor, combine salt and flour. Add the butter and pulse a few seconds at a time until the butter is the size of peas. Add the water and vinegar, and pulse again until the dough just begins to form. Add more water, if needed. Remove the dough from the food processor and form into two discs with your hands. Refrigerate for 30 minutes.

On a floured work surface, roll out the two discs of dough and line a 9-inch pie plate with one of them. Spoon the filling into the pie, and brush the edges with milk. Add the second disc to the top of the pie, crimping the edges and brushing with more milk. Make incisions in the top of the pie.
Number Of Servings:
Number Of Servings:
4-5
Preparation Time:
Preparation Time:
2 hours

 

 

 

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