Chicken Pot Pie Success!
I have always been terrible at making pie crusts. I usually end up with a very ugly, dry, but holding the contents of my pie together. This past Thanksgiving I even bought pie crust and ended up with a mess.
My grandma loves chicken pot pies so I set out on a mission this week to conquer my nemesis. I’ll admit, I didn’t have great expectations.
The dreaded pie crust… I don’t know if it was my newfound recipe or God feeling bad for me, but here are my tips.
- Start your day by making the pie crusts. Then move onto the pot pie filling
- Don’t skip the shortening.
- Make one of your pie crust rounds slightly larger and use this as the bottom crust.
- Freeze your wrapped pie crust rounds if you only have 30 minutes, otherwise refrigerate for 2 hours.
- As you are placing your bottom crust into your pie plate, push the dough gently down towards the bottom. This will help keep your crust from shrinking.
- When you are sealing your top and bottom crusts, instead of trimming off all the excess, fold it under to make an extra thick edge. This will help the fluting hold its shape and minimize shrinking/filling spillage.
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup vegetable shortening or lard
- 1/2 cup cold butter
- 1 egg
- 1/4 cup ice water
- 1 tablespoon vinegar
- Whisk together the flour, salt and sugar in a medium bowl. With a pastry cutter, cut the shortening and butter into the flour mixture until the mixture resembles coarse meal, with pea sized pieces of butter.
- Lightly beat the egg, then add it to the water and vinegar. Add the water to the dry ingredients and mix just until the dough comes together. If too sticky, add flour by the Tablespoon. Divide in half, then form into 2 discs. Wrap in plastic wrap and refrigerate or freeze until cold.
Chicken Pot Pie Recipe
I decided to go with pre-cooked rotisserie chicken for my filling to make life a bit simpler.
- 2 cups cooked, chunked chicken
- 1/3 cup butter
- 1/2 cup celery, diced
- 1/3 cup onion, diced
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 3/4 cup chicken stock
- 1 cup milk
- 12 ounces frozen peas and carrots
- 2 9 inch unbaked pie crusts
Preheat oven to 425 degrees F.
Add onions, celery and butter to the saucepan and cook for a few minutes, until soft and translucent. Stir in the flour, salt, pepper and garlic powder.
Slowly stir in the chicken stock and milk. Simmer over medium-low heat until thick.
Add the chicken to the pot along with the frozen vegetables. Taste and season with more salt, pepper, or garlic powder if needed. **Note, your roux or cream sauce will be quite salty on its own. Once you add the veggies and chicken, this will mellow out the salt.
Roll out bottom (larger) pie crust round to a least 12″ for a 9″ pie plate. Fold in half, then in half again and transfer to pie plate. Unfold to cover plate and gently press the pie crust dough toward the bottom of the plate. Pour mixture into bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Make a few small slits in the top crust to allow steam to escape.
Bake for 30- 35 minutes, or until pastry is golden brown and filling is bubbly. Cover the edges of the pie crust with tin foil too prevent over browning.
Cool for at least 15-20 minutes before serving to allow your filling to set up.
If you are still reading – IT WORKED! I made pie crust and a delicious pot pie. I am so proud and everyone loved it. I will definitely make this again, but we will see if I am brave enough to tackle my pie love – French Silk Pie.