Chicken Pot Pie 

I’m going to confess something: I made this for dinner a few nights ago and immediately uploaded the pictures. I saved the post as a draft with the full intention of coming back to it later that night after the kids went to bed. Instead, I immediately forgot all about it.

Oops!!  So, I am hoping I remember exactly what I did. I do make this pot pie recipe quite often, which is great when I’m making it, but not always when trying to tell someone the recipe. I tend to make it on auto-pilot so to know what exactly I do requires a lot of concentration.

Chicken pot pie is really a delicious and comforting dish. Perfect for this time of year. And what’s really great is you can make lots of adjustments to make it how you want.  You can change the vegetables around or leave them out if you really want. You can use chicken or leftover Thanksgiving turkey. Or no meat and make it vegetarian. You can use homemade dough or store bought. I’ve even used puff pastry before and that is so yummy (what isn’t yummy with puff pastry?!)

Here it goes…

For the crust:
1-1/2 sticks of cold butter, cut into small cubes
3 cups of all-purpose flour
1 teaspoon salt
1 tablespoon white vinegar
5-6 tablespoons cold water

For the filling:
6 tablespoons butter
6 tablespoons flour
1/2 onion, diced
2 cups chicken broth (if you are making this vegetarian, use vegetable broth)
3/4 cup milk or cream
about 2-1/2 cups shredded chicken. I used 2 chicken breasts
Vegetables (more on this in the instructions)
1/2 teaspoon ground thyme
salt and pepper to taste

In a bowl, add all the dough ingredients except the vinegar and water. Cut together with a pastry cutter or two knives, if you don’t have a pastry cutter. Make sure the butter is really cold. Cut the butter into the flour until it looks like small peas.

  Add the vinegar and about 4 tablespoons of water to the flour mixture. Stir together until all incorporated. If you need to add more water, do it 1 tablespoon at a time until it all comes together.  Put the dough in the fridge until ready to use. This is for a double crust. If you only want to use a top crust for your pot pie, just divide it half and freeze the half you aren’t using for another time.
  In a pot or large skillet, melt your butter and add your onions. Cook until soft.  Add in your flour and stir together until a paste forms. Let it cook for a couple minutes to get out the raw flour taste.
  Add your chicken broth and stir to incorporate the roux.  Add the milk or cream and let it come to a low boil. The mixture will thicken up. If it is too thick, you can add some more milk or broth. Reduce to a simmer.
Add your chicken and vegetables. More on the vegetables:

My usual combo is potatoes, peas, and carrots.  I forgot to check my veggie supply before I started and all I had on hand was broccoli, so that’s what I used.  It was still really good.

No matter what you use, make sure the veggies are cooked first, especially if you are using potatoes. What’s great about this is you can use frozen veggies and just throw them in the broth mix. They will thaw very quickly.

  Turn off the stove after the veggies have thawed mostly and take your dough out of the fridge. Divide it in two (one for the top crust and one for the bottom). Roll them out to the size of your baking dish.
  Put the bottom crust in your dish. Fill in any gaps with extra dough that may have flapped over the side of the dish. It doesn’t have to look perfect; this isn’t a beauty pageant. It’ll be delicious.  Pour in your filling.
  And top with the rest of your dough. Fold under the excess dough and poke a few holes in the top to let the steam escape.  Bake at 350 degrees for about 30 minutes, until the crust is golden brown.  Remember the filling inside is all cooked, so you just really need to cook the crust.
   This is really so yummy! And comfort food at it’s finest. Plus, my kids love it, so that makes it even better :0)


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