What's For Dinner Tonight- Chicken Pot Pie

I LOVE Chicken Pot Pie.

You do not need to be a seasoned cook to make this recipe. 

I try to share recipes in a way so that all skill levels are able to cook/bake my recipes.

I have discovered many tips for successful cooking/baking throughout the years.

My grandmother was a phenomenal cook/baker. She passed away when I was young. I learned much from her. 

These are a few things that pertain to this recipe that I learned from her:

• Always use Kosher or course salt. It has more of a robust flavor and you do not have to use as much.
• Despite what chefs say, you do not have to purchase the most expensive flour. In this recipe, any all purpose flour will work. Same thing for the vegetable shortening.
• Make sure when cooking/baking you only use unsalted butter. Use butter not butter substitute. 

If there are other vegetables you would prefer, than use those! A bag of frozen, thawed mixed vegetables are fabulous in this recipe!

The crust needs/must be flaky. The crust makes the dish!

This is impressive when done. It makes anyone look like a seasoned chef!


Ingredients

1 Pound boneless chicken- (we like thigh meat) cut into bite size pieces. If do not want to cook the chicken, purchase a pre-cooked rotisserie chicken and remove the meat.  Cut or shred into bite sized pieces. 
1 bag frozen vegetables- thawed 
1/3 cup unsalted butter
1 small onion cut/chopped into small pieces
1/3 cup all purpose flour
2 tablespoons corn starch
1/2 teaspoon kosher (or course) salt
1/4 teaspoon black pepper
1 1/2 cups low sodium chicken broth
1/2 cup milk 
Additional salt, black pepper and garlic powder to taste on the chicken you make for this recipe. If using the rotisserie chicken, no need to add more seasoning. It comes pre-seasoned.

2  9 inch unbaked pie crusts - store bought or see recipe below

Pie Crust Recipe

2 2/3 cups all purpose flour
1 teaspoon Kosher (or course) salt
1 cup chilled vegetable shortening
10 tablespoons ice cold water
1 egg beaten and set aside- any sized egg will do 

Make the chicken mixture first. This takes the longest time to make.

Chicken Mix Instructions

1. If cooking the chicken yourself, place chicken thighs (with skin) on pan lined with foil. (Foil makes for easier clean up)
2. Spray foil with spray oil.
3. Lay chicken on pan skin side up.
4. Spray chicken with spray oil. Add seasoning- salt, pepper and garlic powder.
5. Put in oven at 375 and bake for 40 minutes. The chicken will be perfectly cooked and seasoning.
6. Once cooked, remove chicken from pan. Let sit for 15 minutes. Remove skin (and bone if cooked boned thighs). Cut or shred into bite sized pieces and set aside.
7. If using rotisserie chicken, shred or cut into bite sized pieces and set aside.
8. In a saucepan, on medium high heat, add butter and onions. Cook, while stirring constantly, until translucent- about 4-6 minutes.
9. Mix in flour, corn starch, salt and pepper 
10. Slowly add in chicken broth and milk. Bring to boil while stirring. Turn down to a simmer (low heat) until it becomes thick like warm pudding.
11. Take off heat and add vegetables. Mix thoroughly.
12. Add mixture to shredded/cut chicken and mix thoroughly.
13. Pour mixture onto pie crust.
14. Place additional pie crust on top
15. Fold top edge under bottom edge and either pitch together all the way around or use fork and press down all around pie to "seal" the pie.
16. If have pastry brush, dip brush brush into beaten egg and "paint" the top of the pie included edges. If do not have a brush, use fingers and "fingerpaint" gently with the beaten egg.
17. Cut 4 slits into pie top to vent the pot pie.
18. Put pie into pre-heated 375 degree oven. Cook for 30 minutes or until crust is golden brown.
19. Remove from oven and let sit for 20 minutes before serving.

Pie Crust Instructions:

1. Mix salt and flour in large bowl
2. Cut in shortening- if you do not have a pastry blender, use a fork. Mix until it looks like uncooked oatmeal.
3. Add water and mix with wooden spoon or spatula. If do not have either, than use large spoon to mix.
4. Shape dough into 1 large ball. 
5. Take knife and cut in half.
6. Sprinkle about a handful of all purpose flour onto clean surface. 
7. Take 1 of the halves of dough and shape into a circle. Press down with palm of hand to flatten slightly.
8. Use rolling pin to roll out into large round. If so not have a rolling pin- use a large bottle filled with water or soda for weight. Rub flour onto rolling pin or bottle so that dough does not stick. Use pie plate for size. Roll out slightly larger/wider that rim of pie plate. 
9. Transfer dough to pie plate.
10. Roll out other half of dough and set aside.

 

Enjoy!