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Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie, by , is from Mom's Tried & True Recipe Collection, 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!

Kathryn Saarloos


Pot Pie Pastry Crust

1-1/2 cups all-purpose white flour
1/2 teaspoon salt
3/4 cup cold butter and/or shortening
1 egg, beaten
2-1/2 tablespoons ice water
1/2 tablespoon white vinegar

Put the flour and salt in a food processor and pulse to combine.

Add the butter and/or shortening and pulse to combine.

Transfer to a bowl and stir in the egg using a fork.

Combine the water and vinegar and add, stirring with a fork.

Form the dough into a disc, wrap in plastic and chill 30 minutes.

Chicken Pot Pie Filling

1 tablespoon unsalted butter
1 stalk celery, chopped
1 carrot, chopped
1/2 small onion, chopped
1-2 cloves garlic, minced
1/4 teaspoon dried thyme
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1-1/2 tablespoons all-purpose white flour
2/3 cup chicken broth
1/3 cup heavy cream
2 cups chopped cooked chicken
1/4 cup green peas
2 tablespoons chopped parsley

Egg wash:
1 egg
1 tablespoon water

Preheat oven to 375 degrees. Butter a casserole dish.

Heat the butter in a saucepan. Add the celery, carrot and onion, and saute until tender. Add the garlic, thyme, salt and pepper to taste, and saute 1 minute. Add the flour and cook 1 minute. Add the broth and cream and bring to a boil. Remove from heat. Stir in the chicken, peas and parsley. Transfer the mixture to the prepared dish.

Brush the outside of the casserole dish with the egg wash. Roll out the dough 1/2-inch larger than the top of the casserole dish, then place the dough on top. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Place on a baking sheet and bake for 45 to 60 minutes, or until the top is golden brown and the filling is bubbling hot.




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