Homemade Chicken Pot Pie!!!

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 My good friend Courtenay posted a few photos of HOMEMADE chicken pot pie on Facebook recently and I was so inspired! I've always wanted to make a homemade version and she sent along her recipe. I didn't have everything in her recipe but mixed a few recipes together and I don't think I've ever been prouder of something I have made... It turned out absolutely BEAUTIFULLY and James is still raving about it... Here is what I did!!! 
Filling
Ingredients:
1 cup broccoli florets 
1/2 cup chopped celery
1/2 cup chopped carrots
1/2 cup sliced mushrooms
3 chicken breasts, cubed
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. black pepper
1 Tbs. poultry seasoning
1 3/4 cups chicken broth 
2/3 cup milk
1 egg

Directions:
1. Preheat oven to 425 degrees
2. In a saucepan combine chicken, carrots, celery, mushrooms, and broccoli. Add water to cover and boil 15 minutes (I boiled in chicken stock for more flavor!). Remove from heat, drain and set aside.
3. In a saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper and poultry seasoning. SLOWLY stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom of pie crust. 
5. Pour hot liquid mixture over.
6. Cover with top crust (pastry recipe below), seal edges and cut away excess dough. Make several small slits in the top to allow steam to escape. Brush top of pastry with a yolk of an egg to ensure nice browning.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Pastry
Ingredients:
1/3 cup boiling water
1/2 cup shortening
1 1/2 cups flour 
1 tsp. baking powder
1 tsp. salt
Directions:
1. Using a pastry blender cut shortening with boiling water until it is a mushy consistency
2. Add flour, baking powder and salt and mix with pastry blender until you can form it into a ball and it is incorporated evenly.
3. Place on floured waxed paper and cut in half. Roll one half to size of the bottom of your baking dish and turn waxed paper upside down and peel pastry off into dish. Repeat for top layer with second half once your filling is in the bottom part of the shell.
Yep- I think it was a success!!!! YUMMMM!

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