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Friday, April 6, 2012

Chicken Pot Pie

Yes I know, it's not a dessert. But, this has to be one of the tastiest things I have ever had! It takes a long time to make and if the pie crust dough is too warm, too dry, or too wet, then it won't roll properly so it's a little tricky to make, but so worth the trouble! This recipes make individual pies and I make mine in souffle dishes (which are perfect for this.)

Chicken Pot Pie Ingredients:

2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup butter, chilled and diced
1/2 cup ice water
*optional: 1/2 tablespoon (2 teaspoons) garlic salt or garlic powder

1 rotisserie chicken, boned
1 cup sliced carrots
1 cup frozen green peas
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon poultry seasoning
1 teaspoon garlic salt
1 3/4 cups chicken broth
1 cup milk
1 can cream of chicken soup

Assembling Instructions:

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.

Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, and peas. Add chicken broth to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, poultry seasoning, and pepper. Slowly stir in chicken broth, milk, and cream of chicken soup. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. I usually brush melted butter on top to make the color perfect and the crust flaky.
Bake in the preheated oven for about 13 minutes or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving. Enjoy!

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