Wednesday, May 19, 2010

Old Fashioned Chicken Pot Pie


Sorry it seems like it's been 1,000 years since I last posted a recipe. This was for dinner tonight! It is my mothers classic recipe and one that I enjoyed a lot when I was still back home. It does take some work but it is worth it! I used store bought crust to save on time. Pop in some frozen brown and serve rolls during the last 10 minutes of baking and you're done. Creamy, crusty, gives you that toasty warm feeling in your tummy....wonderful.

Old Fashioned Chicken Pot Pie
source: Cooking Light


  • Crust:
  • 1 cup all-purpose flour, divided
  • 3 tablespoons ice water
  • 1 teaspoon cider vinegar
  • 1/4 teaspoon salt
  • 1/4 cup vegetable shortening

  • Filling:
  • 3 cups Chicken Stock, divided
  • 2 1/3 cups cubed red potato (about 1 pound)
  • 1 cup (1/4-inch-thick) sliced carrot
  • 2 teaspoons butter or stick margarine
  • 1/2 cup chopped shallots or onions
  • 1/2 cup all-purpose flour
  • 2 cups diced cooked chicken
  • 1 cup frozen petite green peas
  • 3/4 teaspoon salt
  • 1/4 teaspoon dried thyme
  • Dash of black pepper
  • Cooking spray
  • 2 teaspoons 1% low-fat milk


To prepare crust, lightly spoon 1 cup flour into dry measuring cups; level with a knife. Combine 1/4 cup flour, ice water, and vinegar in a small bowl. Combine 3/4 cup flour and 1/4 teaspoon salt in a large bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add vinegar mixture; stir just until moist. Press mixture gently into a 5-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Chill for 15 minutes. Roll dough, still covered, into a 13 x 10-inch oval. Place dough in freezer 5 minutes or until plastic wrap can be easily removed.

Preheat oven to 400°.

To prepare filling, bring 2 1/2 cups Chicken Stock to a boil in a medium saucepan. Add potato and carrot; cook 2 minutes. Drain mixture in a colander over a bowl, reserving cooking liquid.

Melt butter in a large nonstick skillet over medium heat. Add shallots; cook 3 minutes. Lightly spoon 1/2 cup flour into a dry measuring cup; level with a knife. Combine 1/2 cup flour and 1/2 cup Chicken Stock; stir with a whisk. Add to skillet. Stir in potato mixture, reserved cooking liquid, chicken, peas, 3/4 teaspoon salt, thyme, and pepper. Cook 10 minutes. Remove from heat; cool slightly. Spoon chicken mixture into a 1 1/2-quart casserole dish coated with cooking spray. Remove 1 sheet of plastic wrap from dough. Place dough on top of chicken mixture, pressing to edge of dish. Remove top sheet of plastic wrap. Cut 5 slits in top of crust to allow steam to escape. Gently brush crust with milk. Bake at 400° for 45 minutes or until golden. Let stand 10 minutes.


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