Comfort Food

Chicken Pot Pie Recipe from simplyrecipes.com

INGREDIENTS

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