Talk about comfort food, Chicken Pot Pie is a perfect dinner for a cold winter’s supper.
Chicken Pot Pie does a pretty good job of covering all the food groups and consists of chicken, onions, mushrooms, carrots, celery and potatoes baked in a casserole that has been topped with pastry.
Serve it with a nice green salad and you have a perfect meal.
Chicken Pot Pie
Serves | 6 - 7 |
Ingredients
- 3 boneless skinless chicken breasts, roasted (or 3 cups of cooked and diced leftover chicken)
- 1/2 your favourite pastry recipe (to cover a 3 quart (3 L) casserole)
- 1 Medium onion (medium chop, carmelized)
- 1/4 cup butter
- 1/4 cup all purpose flour
- 3 Cups unsalted chicken broth
- 1/2 Tsp salt
- good grinding of pepper
- 2 Cups sliced mushrooms
- 2 Tbsp butter
- 2 Medium to large carrots (peeled and chopped into bite sized pieces)
- 2 celery stalks (cut into small pieces)
- 2 Large potatoes (peeled and cut into small cubes)
- 1/2 cup fresh or frozen peas
- 1 Large egg + 1 tbsp of water mixed together
Directions
and my favourite pastry recipe (only need to make 1/2 of the recipe)
Crisco Pastry
Serves | enough for a double-crust pie |
Ingredients
- 2 Cups all purpose flour
- 1/4 Tsp salt
- 1 cup Crisco shortening
- 4 Tbsp water
Directions
Measure the flour and salt into a large mixing bowl. Add the shortening and cut it in using a pastry cutter or two knive cutting together until the flour/shortening mixture resembles pea sized pieces | |
Mix in the water and stir with a fork, just until all the ingredients are clinging together. Do not over mix or the pastry will be tough. | |
Flour the top of your counter and around the sides of your rolling pin. Draw together about 1/2 of the pastry mixture and liberally sprinkle with flour. Pat into a circle about an inch thick and then roll it out to about 1/4 of an inch thick. | |
At this stage, you can either cut the dough into circles to fit into tart tins or use this half of the recipe to fill the bottom of a 8 - 10 inch pie plate. If you are making tarts, you can probably re-roll the scraps one or two more times and then the remaining pastry will be too tough to work with. Repeat with the second half of the pastry. | |
Pastry needs to be baked at a high temperature (400 deg F) for at least 10 minutes for pies that are then reduced to about 350 deg F until the filling is cooked or for tarts you may continue to cook at 400 deg F for about another 5 minutes to cook the centre and finish the cooking of the pastry. |