Wednesday, May 19, 2010

Chicken Pot Pie

This is one of Michaels favorite meals. I hardly ever make it b/c I don't LOVE it, even though it is good. It just isn't my thang. So, I made it for Michael b/c I have been a punk lately. He LOVED it.)

1 pound skinless, boneless chicken
breast halves - cubed OR
1 whole rotisserie chicken
1 cup sliced carrots
1/2 cup frozen green peas
1 C diced potatoes
1/4 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
(Buttery Flaky Pie Crust recipe follows)
1. Preheat oven to 425 degrees F (220 degrees C.)

(If using the rotisserie chicken make your own chicken stock by picking meat from bones, set aside. Place bones and skin, 2 largly chopped onions, 3 stalks celery, half head of galic, pepper and salt to taste bring to boil, reduce heat and simmer for 4 or so hours. Strain in a large boil and set aside.)
2. In a saucepan, combine chicken, carrots, potatoes, peas, and celery. Add chicken stock to cover and boil for 15 minutes. Remove from heat, drain and set aside, saving chicken stock.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. (I added cream of chicken soup to this as well) Remove from heat and set aside.
4. 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.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Butter Flaky Pie Crust
(I use this for all of my pies, I didn’t like pie crust until I tasted this one)
1 1/4 C all-purpose flour
1/4 tsp salt
1/2 C butter, chilled and diced
1/4 C ice water

In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. (a food processor works great for this part) Stir in water, a tablespoon at a time, until mixture forms a ball.
For best results wrap in plastic and refrigerate for 4 hours or overnight, but not necessary.

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