Friday, October 9, 2009
Chicken Pot Pie
2 Chicken Breasts - Baked and shredded
2 Medium Potatoes Diced (red pictured)
1 Cup Diced Carrots
1 Medium Onion
1 1/2 Cups Broccoli - Cut small - Can be substituted for Peas but I don't like them.
2 Cans Cream of Chicken Soup
1 Tsp Salt
1 Tsp Black Pepper
2 Cups Flour
3 TBSP Crisco
1/3 Cup Ice Water
*Pre-made works just fine, I just like it homemade!
Preheat oven to 350 Degrees.
Boil Potatoes and Carrots for 10 minutes to help soften. While they are boiling you will make the pie crust.
Pie Crust: Cut Crisco into flour and salt with a fork until well blended. Add water and mix only until it is holding together. The less you work with the dough the flakier it will be. Spread a bunch of flour out on the counter and roll out the first 1/2 of your pie dough. Place dough in the pie dish. roll out second half of dough and set aside.
Filling: Strain carrots and Potatoes. They should be softer, but not mushy. Mix all ingredients for the filling together in a bowl. I always start with 1 1/2 cans of cream of chickens soup and then add the rest if needed. It should fully cover all of the veggies and chicken. Place filling in the pie pan over your bottom crust. It will be VERY FULL. You will need to use a spoon or spatula to smash it down. Then place top layer of crust on. I always cut the dough 1 inch from the edge of the pie pan then fold the extra back to make the crust extra thick. you can use a fork to seal the crust or the thumb technique. See picture. Take a fork and poke some holes in the top of your pie to allow the steam out. I also spread just a little butter on the top to make it golden brown.
Bake for 40-55 minutes, until golden brown and bubbly. Allow the pie to rest for 5 minutes before serving!