Recipe

Home Made, Never Frozen Chicken Pot Pie Recipe

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Ingredients

1/4 tsp pepper .
1 egg, beaten .
5 tbsps flour .
2/3 c cold butter .
3/4 tsp salt .
1 1/2 c flour .
2 1/2 c chicken broth .
4 boneless skinless chicken breast halves .
3 tsps ice water .
Crust .
Filling .
2/3 c milk .
2 egg yolks .
1/2 tsp salt .
4 tbsps butter .
5 c mixed vegetables, of your choice-peas carrots, celery, onions...the options are limitless

Directions

Step #1 Make the crust by sifting together the flour & salt in a medium bowl.
Step #2 Make a depression in the center of the flour with your hand.
Step #3 Put the yolks & ice water into the depression.
Step #4 Slice the butter into tbsp-size chunks & add it into the depression as well.
Step #5 Use a fork to cut the wet ingredients into the dry.
Step #6 When it's all moistened, use your hands to finish combining the ingredients.
Step #7 Refridgerate the dough for an hr or two to make it easier to handle.
Step #8 When the dough is chilled, preheat your trusty oven to 425F degrees F.
Step #9 Steam vegetables.
Step #10 Use a steamer or a saucepan with a little water.
Step #11 Carrots & celery take about 15 mins & peas & onions will take about 10.
Step #12 Poach the chicken breasts.
Step #13 Boil in salted water for 8-10 mins (until no longer pink).
Step #14 In a seperate large saucepan, melt butter over med-heat/flame.
Step #15 Remove from heat to add flour & whisk together until smooth.
Step #16 Add the chicken broth & milk & continue stirring over high heat until the mixture comes to a boil.
Step #17 Cook for an extra min or so until thick, then reduce heat to low.
Step #18 Cut the chicken into bite sized chunks & add them to the sauce.
Step #19 Add the salt & pepper.
Step #20 Add the steamed vegetables & let simmer 4-5 mins.
Step #21 As the filling simmers, roll out the dough on a floured surface.
Step #22 Use one of the casserole dishes you will be using as a guide for cutting the dough.
Step #23 The filling will fit four 16-oz casserole dishes perfectly, but you can use any size dish or or bowl as long as it is oven-safe.
Step #24 Make the cut 1/2 inch larger than the dish.
Step #25 Spoon the chicken & vegetable filling into each casserole dish & carefully cover each dish with the cut dough.
Step #26 Fold the edge of the dough over the edge of each dish & press firmly to hold.
Step #27 Brush some of the beaten egg onto the dough & bake 30-45 mins or until the crust is golden brown.
Step #28 Helpful Hints! I don't actually like cooked carrots in chunks, so I shred them with a cheese grater & add it into the sauce before simmering-still get the nutrition, but not the flavor I don't like.
Step #29 Helpful for kids too;)Also, if theres no time for making dough from scratch or steaming veggies, use a ready made pie dough & just toss the veggies in the microwave.
Enjoy the Home Made, Never Frozen Chicken Pot Pie recipe

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