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I'm a busy stay-at-home mommy of a 2 year old monst-- er toddler. This is a blog about stuff I like to cook, including recipes and pictures. <3

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Chicken Pot Pie :)
Thursday, February 5, 2009 | Time: 3:58 PM


I looooooooooove Chicken Pot Pie. Its like a comfort food and its very rustic and inviting. Besides, any kind of yummy goo in a pastry crust is pretty high up in my book.
This is a very rustic pie. Unless you have some kind of allergy/aversion, you simply must put potatoes in this, its just so very 'meat pie' ish.
I like to use red potatoes, in general. They taste nicer in my opinion. Also I believe they have a small amount of protein and other vitamins, therefore not 'just' carbs like white potatoes.
I made a lovely lattice style crust (although its not mathematically exact, I just kind of laid them on haphazardly) that is a 'flaky' style crust. I like this crust because (it tastes good and) it tends to hold up better than a softer crust, as the insides are somewhat 'gooey'. So you dont get 'crust and goo' when you slice it, but rather a beautiful slice of pie :) Nummy!

Of course you can use a storebought crust. I happen to be overly excited about the whole 'from scratch' thing, as well as the 'using what I have on hand' thing. Being as I live way out in the country and can't really just nip over to the grocery to pick up one little pie crust. Also, its fun making things from scratch if you have the time. Still, a storebought crust is very yummy and saves quite a bit of time.


Flaky Pie Crust

2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup butter, chilled and diced
1/2 cup ice water

1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
2. Cut dough in half. Roll one half out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
3. Roll out other half of dough and eaither slice into strips to use as lattice** OR just put the whole thing on top, seal the top and bottom edges together and poke a few holes for ventilation.
Brush top with egg wash (1 beaten egg + 1 tsp water) before baking.

**Lattice - You can do what I did and just sort of lay the strips kind of haphazardly about the top of the pie, alternating horizontal and vertical peices. But if thats too general, (and you want it to look really nice) there is a nice Tutorial on latticing from ZoeBakes.com.


Chicken Pot Pie
Adapted from Allrecipes.com

1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
(Or whatever veggies you still have leftover in the freezer/fridge. Think Rustic.)
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon minced garlic
1 3/4 cups chicken broth (or 1 3/4 water mixed together with 1 large bullion cube)
2/3 cup milk
2 (9 inch) unbaked pie crusts

1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside. Note:You can save the water for chicken broth if you're using buillion to make it - extra vitamins and flavor!
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. In a bowl or large measuring cup, whisk together chicken broth, milk, flour, salt, pepper, and garlic. Make sure there are no lumps from the flour, then pour into the chicken mixture. Simmer over medium-low heat until thick.
4. Place the chicken mixture in bottom pie crust. Cover with top crust, seal edges. Make several small slits in the top to allow steam to escape (OR lattice crust, as above). Brush with egg wash.
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, as it is very hot and gooey.







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