Monday, January 17, 2011
Chicken Pot Pie
I was excited to try out my new mini pie pans with this recipe. It was really fun to make, and it turned out great! We all loved it! The pie crust recipe below is VERY easy to make--and it had a perfect texture and flavor. The cream of chicken soup is also very easy to make--which is good because that is something that I don't usually have on hand.
Chicken Pot Pie
Pie crust (for a double-crust pie)
1 lb. leftover roasted chicken or turkey, chopped into bite-sized pieces
1 12-16 oz. bag of peas and carrots or mixed vegetables, thawed
1 onion, minced
5 medium-small red potatoes, diced (I used frozen cubed hashbrowns, thawed)
2 cans cream of chicken soup (or one recipe of homemade cream of chicken soup)
1/2 tsp. Kosher salt (more or less, to taste)
Ground black pepper to taste
Preheat oven to 400°F. Bring a large pot of water (salt optional) to a boil. When ready, add potatoes and boil until tender. Meanwhile, heat about 1 Tbsp. butter in a medium skillet. When the butter is bubbly, sauté the onion until it's translucent and fragrant. Set aside.
In a mixing bowl, combine cream of chicken soup, chicken, vegetables, onion, and potatoes. Season to taste. (I actually ended up adding some more liquid because the mixture was a tad too thick for my liking.)
Now...the pie can be done a couple of ways: either one big 9-inch pie or individual pies either in small pie tins or mugs/ramekins. If using mugs or ramekins, put the crust only on top. If you're making one whole pie, place one pie crust on the bottom of a pie plate, transfer the filling to the pie plate, and then top with the other pie crust. Crimp the edges and then cut a few vent holes on top.
If you're making individual pies in oven-safe jars, mugs, or ramekins, fill the dishes with the chicken mixture and then top with a piece of pie crust slightly larger than the opening of the dish. Crimp the edges and cut some vent holes.
Place pie plate/individual pies on a baking sheet and bake for 40-45 minutes or until the crust is golden brown. Remove from oven and allow to stand for a few minutes before serving.
9-Inch Double Pie Crust
2 ½ c. all-purpose flour
1 tsp. salt
2/3 c.+ 2 Tbsp. shortening (I prefer butter flavored but either works)
Ice water (probably about 1/2 c.)
Making the Dough
Combine flour and salt in a medium-sized bowl. Add shortening in small cubes.
Cut in shortening (room temperature) until you get pieces that are about pea-sized.
Start sprinkling the ice water by about a tablespoon at a time over the flour/shortening mixture.
Very, very gently, turn the dough with your fingers so it gets exposed to the water. You're NOT mixing, just trying to moisten all of the flour/shortening mixture. Gradually, all of the flour mixture will be moistened. Gently pat the dough into a ball (it should come together easily but not be sticky).
Wrap in plastic wrap and keep in the fridge until you're ready to use.
Homemade Cream of Chicken Soup
1 1/2 c. chicken broth
1/2 teaspoon poultry seasoning
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/8 teaspoon black pepper
1/4 teaspoon salt (more or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk, divided
3/4 cup flour
In medium-sized saucepan, bring chicken broth, seasonings, and 1/2 c. of the milk to a boil. In a bowl, whisk together the remaining 1 cup of milk and flour.
Add to boiling mixture and continue whisking briskly until mixture boils and thickens. Cook until desired consistency is reached, keeping in mind that it will continue to thicken as it stands.
Makes the equivalent of 2 cans of condensed cream of chicken soup.
Source for recipes: Our Best Bites