Chicken Pot Pie

Seattle got some snow today, and when I say some I mean it snowed for like 8 minutes. But better than nothing. I haven't lived someplace where it snowed in almost a decade so I was quite excited! The temps have been down in the 40's this week and I've been craving warm comfort food. I had scraps from a whole chicken I made from Thanksgiving left in my fridge so decided to make chicken pot pie!! I use the original Betty Crocker recipe, but make a couple alterations.

 
 

This recipe is quite easy to make if you're keen on making pie dough from scratch. My main dough recipe is adapted from Betty Crocker's pie crust. I used about half and half whole wheat/white flour and a butter/shortening mix for this round of dough. 

TOP CRUST:

1 cup flour  ( I used 1/2 cup white flour and 1/2 cup wheat flour)
1/2 t salt
1/3 cup plus 1 tablespoon shortening ( I split this between cold butter squares and shortening)
2 to 3 tablespoons cold water

METHOD:

Use a fork to cut shortening/butter into flours & salt until crumbly. Slowly add enough cold water to form a ball of dough. You don't want it too wet or too crumbly....flatten to about 3/4 of an inch and place in fridge/freezer until you're ready to bake. While the dough chills, prepare filling. *You can also make 2 batches of dough if you prefer a bottom and top crust* 


PIE INGREDIENTS: 

3 TB cup butter
1/3 cup all-purpose flour
1/3 cup chopped sweet onion
2 cloves of fresh garlic, diced
1 3/4 cups chicken broth
2/3 cup milk ( I used 2%)
3 cups cut-up cooked chicken (Mix cooked thighs and leftover whole chicken scraps)
2 carrots chopped into pea size pieces
2 stalks of celery, chopped
1 cup frozen petite peas
Fresh thyme
Salt if needed
Fresh ground pepper to taste 

 
 

DIRECTIONS:

Melt butter over medium heat, sauté onion, garlic, thyme, celery and carrots until slightly soft but not quite cooked through. Add in flour and stir until dissolved, remove from heat and stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and remove from heat.
 

 
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Take your chilled dough (check out those bits of butter) and roll out to the shape of your dish on a floury surface. I used a 11in x 11in square dish. Pour filling into pan, and then top with crust, cutting off excess and then rolling under carefully. Slice a few slits in the top so the steam has somewhere to go.

Bake for about 35 minutes or until golden brown in preheated 425F oven... once done let rest for about 20 minutes to let cool and set. 

 
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