Tuesday, February 7, 2012

Chicken Pot Pie.....Perfect for a Winter Dinner!

I hope you all enjoyed your weekend, and had a fun-filled Superbowl party.  We sure did, went to friends, and really had a wonderful time, the game was exciting, and the food delicious.  I made my Stromboli, Mac & Cheese, and Mexican Caviar for the party! 

Tonight I am making my Chicken Pot Pie, I posted the recipe back in September, but wanted to share it again.  It's homemade, and delicious.  I make my own pie crust, and it's so easy, but if you want, buy the Pillsbury Pie Crust, But I encourage you to make your own pie crust one day. 

This meal is my daughter Becca's favorite....she asked me to make it for her on her birthday....in AUGUST.  Yes, it was a hot day for Chicken Pot Pie, but she loved it.  I haven't made it in a while, and she's been asking for it.....so tonight Becca will be so happy to hear that Chicken Pot Pie is for dinner!

Pie Crust for one pie
2 cups all purpose flour
1 cup shortening
1 tsp salt
1 egg
1 tsp. vinegar

In a large bowl put the flour and salt, and shortening, then using a pastry cutter or 2 knives cut the shortening into the flour and salt. Using a liquid measuring cup, break one egg into it, and then fill it to the 1/2 cup line with ice cold water, and add 1 tsp vinegar.....YES vinegar......it will be fine you'll see. Mix it with a fork, then add it to the flour/shortening mixture and mix together with with a fork, then get your hands in there and gather the dough together don't be afraid, this pie dough recipe you can work the dough and it will still be flaky! Form into a round disk, if it's too wet, add a little more flour, too dry, add very little water....it will be sticky, but not overly sticky.....all depends on the day and humidity.......wrap in plastic wrap and put in the frig for about 1/2 hour, or you can even leave it in there for 2 days, or freeze it for whatever pie you want :)
About 2 cups COOKED shredded chicken (if you don't know how to cook it, cut them up in small pieces, and put a little canola oil in a frying pan, and cook until lightly brown)
2 cups milk, 2% or whole
4 TBS cornstarch
2 cups chicken stock or 2 cups water with 2 TBS chicken bouillon added (I use the water with bouillon)
4 TBS butter (don't worry you're not gonna eat the whole pie, well maybe you will)
salt and pepper to taste
1 cup shredded cheddar cheese
2 cups mixed frozen veggies (corn, peas, carrots, whatever)
In a large pot, add the milk, cornstarch, add the water with the bouillon mixed, or chicken stock, salt, pepper, butter,.whisk constantly, but watch it, keep whisking, you don't want it to burn.....it will start to bubble and become thickened, take off heat and add cheese, stir let it melt, and then add the COOKED chicken, and veggies.. stir.....COOL... now the pie crust
The filling, so YUMMO!
Take the pie dough out of the frig, and on a well floured surface, cut the dough disk in half, take one of the halves and roll out, this is the bottom of the pie. Make sure you have a dusting of flour on the bottom and top of the dough before rolling, and on your rolling pin...roll out to a rectangle since you will use a 9x13 dish, or a round dish if you want to use a deep round casserole dish. Keep rolling take your time if it sticks add a little more flour, moving the dough so it doesn't stick, move it around after each roll with the pin.
Rolling out the pie dough/crust....EASY, you can do it!
Put it on the bottom of a 9x13 dish, then add the cooled filling, and roll out the top pie crust the same way, lay it carefully over the filling, seal the edges, and cut three holes in the top crust for vent holes. Bake in a 350 oven for 40 minutes until you see it bubbling and light brown. Let sit for 10 minutes before servings......SO YUMMO!!!!.
Done and ready for the oven!

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