Sunday, September 25, 2011
Comfort food on a breezy Sunday afternoon makes this beautiful
autumn weekend feel that much more relaxing!
Love & Peace,
-Rebekah
Chicken Pot Pie
Pastry for Two-Crust Pie
Source for pie crust: The Lady & Sons Savannah Country Cookbook by Paula Deen
For Extra-tender pastry, cut in half of the shortening until the mixture is like cornmeal; Then cut in the remaining shortening until it is like small peas.
2 cups sifted all-purpose flour
1 tsp salt
2/3 cup Crisco shortening
5 to 7 tablespoons cold water
Sift together flour and salt; cut in shortening with pastry blender until pieces are the size of small peas. Sprinkle 1 tablespoon water over part of mixture. Gently toss with fork; push to side of bowl. Repeat until all is moistened. Form into 2 balls. Flatten each on lightly floured surface by pressing with edge of hand three times across in both directions. Roll from center to edge until 1/8 inch thick.
Pot Pie Filling:
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
14 ½ ounce can chicken broth
½ cup milk
2 ½ cups shredded cooked chicken or turkey (boned Deli Rotisserie Chicken)
2 cups frozen mixed vegetables (Peas/Carrots), thawed if you remember, or frozen for the forgetful cook
2 medium potatoes, baked and diced (to save time, throw your potatoes in the microwave!)
Directions:
- Heat oven to 425°F. Make pie crusts as directed above for Two-Crust Pie using 9-inch glass pie pan.
- In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender.
- Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
- Stir in chicken, mixed vegetables and potatoes (let simmer for about 5 extra minutes if veggies are thrown in frozen). Remove from heat.
- Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
- Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.
- Let stand 5 minutes before serving.
*Tip- If using your Williams-Sonoma Breville Pie Maker: preheat it while preparing the filling. Press bottom crust into wells, fill with pie filling, cover with thin round of crust and close lid. Bake for 10-12 minutes or until edges of crust are golden brown.
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