Monday, May 30, 2011

Jaime's Chicken Pot Pie

I got this recipe from Tara, who got it from Jaime. We love this, and make it often in the wintertime. Another great meal idea when taking dinner to someone else.

Pie Crust

1 1/3 c. flour
1/2 c. Crisco shortening (use Crisco brand it makes a difference)
1/2 tsp. salt
3 T. ice water

Mix flour and salt in a bowl. Cut in shortening with pastry cutter until mixture resembles the texture of tiny split peas. Do not use hands. Once mixture is the right texture add ice water and combine with fork. It may appear as if it needs more water, but it does not. Quickly gather dough into a ball and flatten into a disk. Wrap in plastic and refrigerate at least 30 min. (Double the recipe for a two-crusted pie – this makes 1 9-inch pie crust.) Remove dough from refrigerator. If dough is too stiff and cold let stand until dough is cool. Use a floured rolling pin to roll out dough.


1/3 c. butter
1/3 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1 or 2 cans chicken broth
2/3 c. milk
2 tsp. chicken bullion
2 c. cubed cooked chicken
1 - 2 cups frozen mixed veggies (or what ever you like, such as potatoes, onions, etc.)

Melt butter in a saucepan. Stir in flour, salt, and pepper until blended. Gradually stir in broth, milk and bullion. Bring to a boil. Boil and stir 2 minutes; remove from heat and stir in chicken and veggies. Set aside. Prepare the crust and add the filling to the pie. Bake at 425 degrees for 20-30 minutes or until crust is brown and filling bubbly. Serve warm.

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