Chicken or Turkey Potpierecipe adapted slightly from The Ultimate Bulk Buying Cookbook
2 T. olive oil
1 cup diced carrots (use food chopper)
1 cup diced celery (use food chopper)
1 onion, diced (use food chopper)
2 cups cold water
2 tsp. chicken base
1/4 cup cornstarch
1/2 cup frozen peas
1 leftover baked potato, peeled and cubed into 1/2" cubes
2 cups cooked, chopped chicken or turkey
1 can cream of chicken soup
1 tsp. tarragon leaves
salt, pepper, and poultry seasoning, to taste
Place olive oil in a large saute pan and heat on high. Add carrots, celery, and onion to the pan and saute until onions are soft. In a large measuring cup, mix water, chicken base, and cornstarch. Turn heat down to medium and pour liquid over vegetables. Stir and simmer until thickened. Add cream of chicken soup, peas, potato, turkey or chicken, and seasonings to taste. Let simmer until heated through. Meanwhile, prepare a deep-dish pie plate with bottom pie crust. Pour hot filling into it. Cover with the second pie crust, crimping the edges. Pierce holes in the top to vent steam. Place potpie on a sheet pan, and bake at 425 degrees for 30 - 35 minutes or until crust is golden brown. Let rest 10 minutes before serving.
Lion House Pie Dough
recipe adapted slightly
1/2 cup butter
2/3 cup shortening
1 T. sugar
1/2 tsp. baking powder
1 tsp. salt
1 T. nonfat dry milk powder
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour (from white wheat)
1/2 cup plus 1 T. cold water
In mixer, cream butter and shortening. In bowl, mix sugar, baking powder, salt, and dry milk; add to creamed butter mixture and mix briefly. Add white flour and beat until blended. Add wheat flour and mix slightly. Pour in water and beat again only until water is just blended in. Add more or less water as needed.
Divide dough into two balls. Roll each ball out on floured board to fit pie plate.
Note: this is the first time I've made pie crust with wheat flour. I really liked the hardiness, taste, and texture of this pie dough!
Leftover Pie Dough Cookies
With any leftover pie dough, roll out dough, spread with softened butter, sprinkle liberally with a cinnamon-sugar mixture. Cut into squares. Bake on a small cookie sheet beside pot-pie for 8-10 minutes.