Comfort Food

Chicken Pot Pie Recipe from simplyrecipes.com


Chicken and stock ingredients:

  • 1 (3 1/2 pound) frying chicken (I used a rotisserie chicken then I didn't do any of this part)
  • 1 carrot
  • 1 celery stalk
  • 1 small onion, halved
  • 2 teaspoons salt
  • cover with water and simmer 45 min. Strip chicken from bone
  • and you can strain liquid and use as broth.

Pie crust ingredients: (I doubled mine It was enough for six small and

one bigger one, we did have a little extra and put it on the bottom of the

large one) jess requested more crust and Ella played with the leftovers.

By adding a few extra things and doubling the crust I made 6 small and

one bigger one. Everyone loved it and asked why don't we make it more!

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) chilled unsalted butter, diced into 1/2-inch cubes (best to chill cubes
  • in the freezer for at least 15 minutes before using)
  • 1/4 cup vegetable shortening, chilled
  • 3 to 4 Tbsp ice water
  • Combine flour and salt(I had salted butter so I omitted the salt) in food processor. Add
  • the chilled butter(important) cubes and pulse 5+ times to combine. Add the shortening
  • and pulse a few more times, until the dough resembles a coarse cornmeal, with some
  • pea sized pieces of butter. Slowly stream in ice water, a TBL at a time, pulsing after each
  • addition. until the dough sticks together when you press some between your fingers.
  • Empty the food processor. Place dough on counter. Use your hands to mold into a ball
  • then flatten into a disk. Sprinkle with a little flour, wrap and refrigerate for a least
  • 30 min, or up to 2 days, before rolling.

Filling ingredients:

  • 6 Tbsp unsalted butter
  • 1 large onion, diced (about 1 1/4 cups)
  • 3 carrots, thinly sliced on the diagonal
  • 3 celery stalks, thinly sliced on the diagonal
  • 1/2 cup all-purpose flour
  • 1 1/2 cups milk + 2 1/2 cups chicken stock
  • (I used the 3 cups stock 1 can cream soup and no milk)
  • 1 teaspoon chopped fresh thyme leaves
  • 1/4 cup dry sherry(omitted this you can adjust with stock)
  • 3/4 cup green peas, frozen or fresh(I used a cup)
  • 2 Tbsp minced fresh parsley(i used 4 TBL)
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper

  • I sauteed the onion carrots and celery in butter I also added 3 potatoes
  • and garlic of course, then added the flour cook a minute more then add milk
  • or use chicken broth which I did. Then I added the thyme I had dried so
  • I used that. I add the chicken and simmered 10 min. Mine was still a little thin
  • so I added 1 can cream of chicken soup. Add the peas and parsley which I used
  • more of salt and pepper. Adjust seasoning if necessary. Divide into separate
  • ramekins or use one large ramekin or casserole dish.
Roll dough on lightly floured surface to a little less than 1/4 inch cut just larger then
the dish you are using tucking under extra dough. fork or press dough against edge.
Cut a 1-inch vent on small and 4 vents on large place on baking sheet.
Bake at 400 degrees-25 min or till golden and the filling is bubbling.
Let cool 5-10 min before serving.

Egg wash:

  • 1 egg whisked with 1 Tbsp water
for top of crust

1 comment:

  1. mmmm, we'll have to give this one a try ... I need to get some of those litte cup/dish things