Chicken Pot Pie

You guys, I just reached over TEN THOUSAND hits on my site, as of last weekend {and only 1,000 of those are from porn site spam-bots #winning}!!! I'm kind of in shock and am so flattered.  I can't believe the Minecraft posts (party, pinata, and shoes) 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.

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.

** Time for the filling! **

Ingredients (filling):

1 lb. chicken - cubed

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.

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.

What's your favorite comfort food?

 
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Extra Cheesy Pepperoni Pizza

"Don't get crazy." <-- If this is your first time making pizza from scratch, that's probably what you thought to yourself as you read the title. It's really not hard.  I promise.

Extra Cheesy Pepperoni Pizza (adapted from Jason and Angie's recipes) Printable Recipe

Makes 1 large pizza

Ingredients (crust):

2 1/4 teaspoon dry yeast

1/2 teaspoon brown sugar

1 1/2 cup warm water

1 teaspoon salt

2 tablespoons olive oil

1/2 cup grated parmesan

1 tablespoon each - garlic powder, italian seasoning, onion powder

3 1/3 cups flour

Directions:

1) In a mixing bowl, dissolve the yeast and brown sugar in the warm water.  Stir and then let sit for 10 minutes.

2) Stir in the salt, oil, parmesan, garlic powder, onion powder, italian seasoning, and flour.  Add flour until the dough is no longer sticky.

3) Place the dough into a well oiled bowl and cover, letting the dough rise for 1 hour.

While the dough rises, you can make your pizza sauce.

Ingredients (sauce):

1 (6oz.) can tomato paste

6oz. warm water

3 tablespoons parmesan

1 teaspoon minced garlic

1 teaspoon anchovy paste**

3/4 teaspoon onion powder

1/4 teaspoon each - oregano, marjoram, basil, pepper, cayenne, red pepper flakes

**If you can't find anchovy paste (like me), you can make your own**

Blend in your food processor - 20 anchovy filets, 4 tablespoons olive oil, 1 tablespoon wine vinegar, a clove of garlic and ground pepper (to taste).  It makes more than you'll need, so I recommend freezing the extra paste by the teaspoonful, for future pizzas.

Back to the sauce...

Directions:

1) Mix everything together and let sit for 30 minutes to blend the flavors.

Once you finish the sauce, and the dough has risen...

Punch down the dough and form a tight ball.  Spread out over a floured (or cornmeal) pizza stone.  Top with sauce, cheese and then pepperoni - I used 16oz. of shredded mozzarella and 6oz. container of pepperoni.

Place the pizza on the bottom rack of your preheated oven.  Bake for 18 - 20 minutes at 425 degrees.

What are your favorite toppings? 
{Mine are extra cheese, hamburger and jalapenos}

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