You guys, I just reached over TEN
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are from porn site spam-bots #winning}!!! I'm kind of in shock and am so
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have been *this* popular. Thank you so much for stopping by and
reading. Every comment you leave is exciting to read and respond to,
and is appreciated.
**Now onto the Chicken Pot Pie recipe, for which you originally came**
What is it about Chicken Pot Pie that makes it taste so heavenly? Is it the buttery, flaky crust? The rich, savory gravy? I'm salivating, just writing this.
A few weeks ago, I baked one of these for a family at our church, and made an extra one for my family {of course}. It's satisfying, filling, and an easy way to sneak in vegetables to our kid.
Chicken Pot Pie (adapted from Barbara and Robbie's recipes) Printable Recipe
makes 1 pie
Ingredients (crust):
4 cups all-purpose flour
1 cup butter
3/4 cup shortening
3 tablespoons white sugar
2 teaspoons salt
1 egg
1/2 cup water
Directions:
1) Cut the butter into small slices {about ~1/2 tablespoon or less in size}.
2) In a mixing bowl, blend together the flour, salt and sugar. Add in the butter, shortening, egg, and water, mixing until well blended.
3) Divide the dough in half and roll each section into a ball.
4) Place one of the balls on a sheet of parchment paper, place another sheet on top, and roll it out, until it's flat. <-- if you prefer the floured surface method instead, go for it.
1) Cut the butter into small slices {about ~1/2 tablespoon or less in size}.
2) In a mixing bowl, blend together the flour, salt and sugar. Add in the butter, shortening, egg, and water, mixing until well blended.
3) Divide the dough in half and roll each section into a ball.
5) After rolling out the dough, place it inside a pie dish and trim off the excess (I use this deep pie dish). Roll out the remaining ball of pie crust dough and set it aside.
1 lb. chicken - cubed
** Time for the filling! **
Ingredients (filling):
1 cup chopped carrots
1 cup frozen peas
1/2 cup chopped celery
2/3 cup butter
2/3 cup yellow onion - chopped
2/3 cup flour
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon celery seed
2 1/2 cup chicken broth + ~ 1/2 cup extra to cover the meat, while it cooks
1 1/3 cup milk
Directions:
1) Preheat the oven to 375.
2) In a large pan over medium heat, cook the chicken in a little oil, along with garlic powder, pepper and poultry seasoning - to taste. <-- You can use whatever seasonings you'd prefer; these are just the ones I use.
1 cup frozen peas
1/2 cup chopped celery
2/3 cup butter
2/3 cup yellow onion - chopped
2/3 cup flour
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon celery seed
2 1/2 cup chicken broth + ~ 1/2 cup extra to cover the meat, while it cooks
1 1/3 cup milk
1) Preheat the oven to 375.
2) In a large pan over medium heat, cook the chicken in a little oil, along with garlic powder, pepper and poultry seasoning - to taste. <-- You can use whatever seasonings you'd prefer; these are just the ones I use.
3) Once the chicken is cooked, add in the carrots, peas, and celery. Pour 1/2 cup of chicken broth over top, cover and cook for about 20 minutes. Remove from heat, drain and set aside.
4) In a separate, large saucepan: Melt the butter over medium heat and cook the onions in it, until they're translucent. Stir in the flour, salt, pepper, and celery seed. Slowly stir in your remaining broth and milk, and simmer until thickened. Remove from heat.
5) Place the chicken mixture in the bottom of the pie crust and pour the gravy on top.
6) Cover with the remaining crust, seal edges and cut several slits to allow steam to escape, while cooking. Brush with egg whites if desired, to brown the crust up nicely.
** Note: I used a pie top cutter {in lieu of cutting slits}, which is available for purchase here. **
7) Bake for 40 minutes, or until the crust is golden brown and the filling is bubbling. Cool for 10 minutes, before serving.
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Have you ever tried making your own chicken broth? In recipes like this the extra trouble is TOTALLY worth it.
ReplyDeleteI do mine this way: whenever I roast a chicken after picking it clean I put the carcass in a giant ziploc in the freezer. Then I toss in: carrot peels, the tale end of some green onion that were a little wilty, maybe some rosemary I couldn't use all of.
When you're ready, toss it all in the crockpot with water to cover and leave it on low for about 12-18 hours. Ta da! Skimming the fat once it cools is optional.
I do this as well, Sam. The only difference for me is that I save more than 1 carcass, and I use the chicken carcasses that come from rotisserie chicken. There is something about the rotisserie chicken carcass that really makes the chicken broth so very good! I do skim the fat off the top of the broth once it has cooled, simply because I like knowing that the fat is gone and I have pure chicken broth. I also add the celery, carrots, and onions to it. I put the appropriate amount of Milton's chicken stock in it to give it extra flavor, along with bay leaves, poultry seasoning, garlic, parsley, rosemary, thyme, along with salt and pepper to taste.
DeleteStop it! I don't even know if I can HANDLE this dish going to the next level. I've never made my own chicken broth or roasted a chicken (only turkey), but I think I'm gonna try both of these. Thanks for the tip!
ReplyDeleteOh man, roasting a chicken is my go-to dinner during the fall and winter. Rub some oil on a clean chicken, rub some salt and pepper on, shove a lemon you've pricked with a fork in the cavity and some rosemary or thyme under the skin on the breast (if you're feeling fancy) and that's it. The "hard" part is waiting for it to cook. I can't recommend it enough.
ReplyDeleteI'm going to make one next weekend, while I have the time. Thank you so much for the tips :)
DeleteMy favorite comfort food..Hmmm.. Really rocking homemade macaroni and cheese that has 4 cheeses in it! I also love Chicken Pot Pie, and your recipe sounds like it would be to DIE for! I am going to make it as soon as I can get the ingredients together. Yumm!
ReplyDeleteFOUR cheeses?! That sounds right up my alley :)
DeleteI have one question for you. Do you have the capability to make this recipe or any other recipes that you have on this site in a printable format? I really like the printable forms from Pioneer Woman and related sites. I will let you know how the Chicken Pot Pie comes out. Thanks so much for the recipe!
ReplyDeleteLinda
You should now see the "Printable Recipe" link. The other recipes on this site now include one as well. Thank you for the suggestion!
DeleteI just made this (litterly eating as I type) and it is AMAZING! Thank you do much for sharing. I did make a few alterations because I have a picky eater at home. My daughter is not a fan of peas and absolutely loves potoatoes so I swapped those out (diced up about 4 red potatoes). I also increased the amount of veggies, didn't really measure just eye-balled because we are veggie eaters (the more the better). For the gravy I added about 4 cloves of minced garlic and baby bellas to the butter before adding the rest of the ingredients, then added some poultry seasonings as a final touch. I was a bit concerned with the crust, it just wasn't cooperating but that might have been because i used a food processor. In the end the crust was PERFECTION, it had a creamy texture on the inside and perfect crisp on the outside. The presentation was a bit of a mess but I was quickly over that after one bite. Thank you again, this will be the new family favorite.
ReplyDelete