Tuesday, April 13, 2010

From Scratch Chicken Pot Pie

I have a potluck dinner to go to tonight so I decided that a Chicken Pot Pie would be a great dish to bring.

From Scratch Chicken Pot Pie

Pastry recipe from: Betty Crocker's Cookbook, bridal edition.
Two-Crust Pie
2 cups all purpose flour
1 tsp salt
2/3 cup plus 2 tbsp shortening (cold)
4-5 tbsp ice cold water

Place shortening, flour and salt in food processor. Cover and process, using quick on and off motions, until mixture is crumbly. With food processor running pour cold water all at once through feed tube just until dough leaves side of bowl. Dough should not form a  ball.

Gather the crumbs into a ball on your counter. Divide into two. Shape into a flattened circle on a lightly floured surface. Wrap in plastic wrap and refrigerate for 30 minutes. Roll pastry out on lightly floured surface using floured rolling pin, into circles 2 in larger than the upside down pie plate. Line pie dish with crust. Fill with the chicken filling (see below.) Top with a second pie crust rolled out the same way.

Chicken Filling:
1 small onion, diced
2 cloves garlic, minced
1 pint mushrooms
1/2 cup frozen carrots
1/2 cup frozen peas
2 chicken breasts
1 tbsp olive oil
1 cup milk
1/3 cup flour
1 cup chicken broth
salt, pepper, thyme, oregano

Dice one small onion into small pieces and saute in a large skillet with olive oil. Add garlic. Cut chicken into small pieces. Add the chicken to the onions. Saute until chicken is half way cooked. Add chopped mushrooms, frozen carrots and peas. Season with salt, pepper, oregano and thyme. Make a slurry of milk and flour. When chicken is cooked through, add flour slurry and stir. Add chicken broth and bring to a boil, continuing to stir. Add chicken to pie filling and bake at 375 for 30 minutes.

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