Mom's Chicken Pot Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Filling
2 Chicken Breasts, bowl in one to two cups chicken stock until cooked through.
2 Carrots, peeled and diced
2 Celery Stalks, diced
1 Baking Potato- peeled and diced into small peices
½ medium yellow onion, finely chopped
¼ tsp black pepper
⅛ tsp garlic powder
¼ butter
4 TB of flour
1 cup half and half
½ cup frozen peas
Crust- You may use a refrigerated crust from the store or use the recipe below
2 cups flour
1 tsp salt
⅔ cup shortening
6 TB cold water, more if needed.
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Directions: |
Directions:To make the filing:
In a 4 quart saucepan combine stock and chicken. Bring to a boil. Cook the chicken until cooked through, about 10 minutes. Take the chicken out and add the diced potatoes and carrots to the chicken stock. Dice the chicken as the vegetables cook.
Cook these vegetables until tender. Drain the potatoes and carrots after about 5 minutes, do not over cook as they will be cook in the oven as well. Return the empty saucepan to the stove and add onions, celery, butter and spices. Cook onions and celery till a bit tender. Then add the half and half stirring till the roux is thickened. Add the chicken, potatoes, and carrots and stir together coating all with white sauce.
Preheat oven to 400º.
To make the crust, Combine flour and salt. Using pastry blender, cut in shortening until particles are the size of small peas. sprinkle on tablespoon of water at a time over flour mixture and toss with fork to blend. add enough water to hold the dough together. form into 2 ball. Roll out bottom crust on floured surface to 1 inch larger than inverted 9 inch deep dish pie plate. Lift dough off floured surface by rolling onto rollin pin and unrolling over pie plate. Ease the dough into the plate loosely and press in place. Trim bottom crust even with edge of plate. Roll out the other crust to cover.
To assemble: Pour filling into fork poked bottom crust. Cover the filling with the other crust and poke with a fork for steam to escape. Seal crust and flute the edge. Bake in preheated oven for 35 minutes. Let the pie stand for 20 minutes before serving to cool. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:20-30 minutes |
Personal
Notes: |
Personal
Notes: This is a favorite. Derrick teases me that I make 'pot' pies. Sorry no real pot here. This is not Colorado!
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