Monday, November 10, 2014
Chicken Pot Pie
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Chicken Pot Pie
recipe adapted from Pioneer Woman; here's the book it's from and the website recipe
1/4 cup butter
2 celery stalks
1/2 cup chopped onion
1/2 cup frozen peas
1/2 cup flour
2 cups chicken broth or water
1/4 teaspoon dried thyme
Black pepper to taste
1/2 teaspoon salt (will probably need more to taste)
1/4 cup sour cream or heavy cream
1 pie crust, recipe follows below
Melt the butter in a large pot. Add the celery, carrot, onion and peas. Saute over medium heat until the veggies are cooked through and the onions are translucent. Add the chicken, then flour and stir to combine and to cook the flour. Pour in chicken stock or water, stirring to keep the sauce smooth until it bubbles evenly. Season with thyme, pepper and salt. Taste it and see what else it needs needs.
Stir in the sour cream or cream until combined, the turn off the heat. You don't want the cream to get too hot at this stage and curdle. Pour into a greased deep dish pie plate (I love my Fiesta one my mother in law gifted me!) and allow the filling to cool while you make the pie crust.
Easy Pie Crust
From Very Best Baking by Nestle
Makes 1 crust
1 cup flour
1/2 teaspoon salt
1/3 cup shortening or butter (about 2.75 oz total)
2-6 tablespoons ice cold water
Combine flour and salt in bowl. Cut in shortening with pastry blender until crumbly. Sprinkle with water until mixture holds together. Shape dough into ball; place on lightly floured surface. Roll out dough to 1/8 inch thickness.
Top pot pie filling with crust; tuck the hanging over edge under and crimp. Cut holes in the top of the crust to allow the filling to bubble out. Put pie plate on a baking sheet in case it bubbles over. Bake at 400º for 30 minutes.
Let stand for 10 minutes before cutting into.