Mabon Countdown Day 12

Chicken Pot Pie

As with the apple pie, for those of you who are not so inclined to bake but still want to make this, there is nothing wrong with picking up premade crust to make a pie.

Also, there are no peas in this recipe as I do not like them, but you can add them if you like (1 cup)

To make from scratch you will need;

For the Crust (if you use the premade dough skip getting these ingredients):

• 1/2 cup fat of your choice (I use butter or shortening but you can use what you want so long as it is cold)

• 1 1/2 cups of all-purpose flour

• 1/2 tsp salt (I use sea salt but table salt is fine too)

• 1/2 cup COLD water (if you have ice put it in the water (not the dough) to make it cold enough if all you can get is tap)

* this recipe only makes 1 pie dough if you want a top crust double recipe

* this recipe freezes well so make more and freeze it

For the Filling:

• 1 pound skinless, boneless chicken breast halves - cubed (use precooked if you have that on hand it will be less prep)

• 1 cup sliced carrots

• ⅓ cup butter

• ⅓ cup chopped onion (I prefer pureed, use 1/4 cup if you choose this)

• ⅓ cup all-purpose flour

• salt (to your taste)

• black pepper (to your taste)

• 1 ¾ cups chicken broth

• ⅔ cup milk

Assembly:

• mix flour and salt until combined

• add the cold butter until it is a rough pea-sized crumble (don’t over-mix)

• slowly add in water until it becomes a dough

• refrigerate for 1 hour

• combine chicken and carrots in a saucepan; add water to cover and bring to a boil

• boil for 15 minutes, then remove from the heat and drain. (If you have used cooked chicken just cook until carrots are tender and do not add the chicken)

• melt butter in another saucepan over medium heat

• add onion and cook until soft and translucent, 5 to 7 minutes

• stir in flour, salt and pepper

• slowly stir in both chicken broth and milk

• simmer until the filling is thick and then take off heat to set

• roll out the first pie crust

• place chicken and vegetables in the bottom crust

• pour liquid mixture over the top

• roll out the second crust (if you feel confident you can add shapes or latticework to the top part)

• place the top crust on the pie and pinch the edges to seal (use a small bit of water if the edges are not closing properly)

• place a small vent hole (if you haven’t added symbols)

• place in a 425 F oven for about 30 to 35 min or until the filling is bubbling out (smaller pies will take less time) and the crust is golden

• check pie periodically as you might have to cover with tin foil to prevent it from burning

• let cool for about 10 min

• enjoy!