Friday, January 7, 2011

The Perfect Chicken Pot Pie

My favorite winter meal hands-down is homemade chicken pot pie.  So, today I share the recipe with you.  It takes about 1 hr from start to finish.  To begin, boil 2 pieces of chicken breast in water.  (Get your pot boiling, cut chicken in 1"x2" pieces and boil for 20 mins)  Boil cubed veggies, ie potatoes, carrots, celery, peas, whatever you like, til cooked (about 20 mins).  Now on to the chicken gravy.  Place 3tbsp butter in sauce pan with 3 ckn bouillon cubes, can of chicken broth, and 1 cup water.  Bring to boil.  In Pyrex measuring cup or small bowl, add 1/3 c flour to 1 c warm water and whisk.  Add to boiling broth mixture and whisk over medium heat.  Stir til thick and then add salt and pepper to taste.  Turn to low and cover with lid. 

 As you can see, I have all my pots going at the same time to maximize time management.

 For the perfect pie crust, mix 2 c flour and 1 tsp salt in medium bowl.  With a pastry blender, cut in 1 cup shortening until crumbly.  Add 1/4 c ice cold water and stir with fork until dough holds together.  Form into two balls.  Roll out on plastic wrap to make transferring to pie plate simple!  It is my favorite pie dough trick.

 Once you've placed your bottom crust, peel off the plastic wrap, cut off the excess from the edges and poke holes with fork along the bottom and sides.

 Add veggies and shredded chicken.

 Add gravy.
 Add top, cut off excess, pinch edges and cut four vent holes in the center.  Bake at 425 degrees for 30-35 mins or until golden brown.
Let stand for 5 mins, cut into pieces and top with extra gravy.  It is so comforting and the best winter meal.  Enjoy!

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