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Regular Contributor
lavendersage
Posts: 196
Registered: ‎03-09-2010

Chicken Pot Pie

‎12-08-2011 11:27 AM

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Definitely not low in fat or calories but very high in taste and definitely comfort food! If you don't like to make the crust, you could get one that is store bought.

You can make the dough, and or, cook the chicken and reserve the broth the day before. You can season the chicken however you want. My seasonings change depending on what I have and what I feel like adding.

/></div> </div> <p><br/> <br/> <strong>Chicken Pot Pie</strong><br/> <br/> <strong>Step 1: Crust</strong></p> <p><br/> Make pie dough ahead of time to chill.<br/> <br/> 2 ½ cups all-purpose flour<br/> 1 tsp salt<br/> ½ cup Crisco<br/> 1 ½ sticks unsalted butter cut into small cubes – cold<br/> 7-8 T water – ice cold<br/> <br/> In bowl, mix flour and salt. Add Crisco and butter. Cut into flour with pastry cutter until crumbly. Add water 2 T at a time and mix with fork until dough forms, then put together with hands – chill.<br/> <br/> <strong>Step 2: Cook chicken</strong></p> <p><br/> On stove top,in Dutch oven, cook 4 bone-in, skin-on chicken breasts or 5-6 thigh-leg quarters<br/> along with salt, pepper, ¼ -1/2 tsp. turmeric, 1 tsp. Penzey’s dried toasted onion or 1 small onion- quartered, ½ tsp. Penzey’s dried minced garlic, bay leaf, couple pinches of celery salt and ½ tsp. Bouquet Garni. Cover with water.<br/> Cook about 1 ½ hours on med-low heat. Remove bay leaf. When cool enough to handle, pull meat off bone and tear into bite-size pieces. Reserve 4 cups (1 quart) of broth. Strain if needed.<br/> If you have homemade broth or stock in freezer, you can use that and just bake the chicken to use for this.<br/> <br/> <strong>Step 3 – Sauce:</strong></p> <p><br/> 6 T butter<br/> 3 carrots, sliced<br/> 1 rib of celery, sliced (optional)<br/> 1 onion, chopped<br/> 1 large baked potato (cook in microwave for convenience) – remove skin & dice<br/> ½ tsp dry thyme (optional)<br/> 1 cup peas (frozen)<br/> 1 teaspoon Better Than Bouillon- chicken flavor<br/> pinch of cayenne pepper<br/> pinch of turmeric<br/> ½ cup flour<br/> broth from chicken<br/> ½ to ¾ cup half n half<br/> <br/> In large sauce pan or Dutch oven, melt butter – add carrot, onion, celery and about ¼ teaspoon salt. Cook until softened. Add thyme.<br/> Stir in flour and let it cook a minute or two. Stir in 4 cups broth.<br/> Simmer gently about 10 minutes.<br/> Add half n half, chicken (about 3 cups), Better Than Bouillon, cayenne pepper, turmeric and peas. Simmer about 5 minutes on low heat. Salt & pepper to taste. Remove from heat & cover while rolling out dough.<br/> <br/> <strong>Step 4: Roll dough and bake pie</strong></p> <p><br/> Heat oven to 425 degrees.<br/> Roll dough on floured surface and into rectangle about 11 x 15 in.<br/> Place sauce mixture into a 9 x 13 baking dish. Cover with dough. Tuck in dough and crimp edges with fork. Cut slits on top of dough. Brush with egg wash. (1 egg beaten with 1 tablespoon of water or milk)<br/> Bake at 425 degrees for 25 – 35 minutes until crust is golden brown and filling is bubbly.<br/> Cool 10-15 minutes before serving.<br/> </p> <div id=/></div> <div class=
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