Chicken Pot Pie

A Westover Leftover. Comfort food at it’s finest!

CHICKEN POT PIE

     AnotherWestover Leftover!  Remember the chicken soup I made a few days ago? I cooked extra chicken in it to make the broth extra rich, and also to haveleftover chicken and broth to make quick and easy meals.  You just can’tbe that!  I began with 5 ½ lbs of bone-in chicken breast and 8 cans ofchicken broth.  The magic continued from there.

     I ended up with onebig bowl of soup which I photographed in one of my best bowls soit would look beautiful.  I was going to pour it back in the pot aftertaking pics, but I looked at it for so long, I ate it!  It was sogood.  I have six small bagsof soup inthe freezer for future sickies.  I made threeindividual chicken pot pies.  I only intended to make two, butthere was enough filling and pie crust to make one small one.  Can ya say,“Lunch?” I also made ten chicken, shrimp and blackbeanburritos.  Last night I made enough chicken andbiscuits to serve four.  I made all this food with one bigpot of chicken soup. What a deal, huh?

     Look at thesebeauties!!  Except for making homemade pie crust, the rest was acinch.  If you just can’t make your own crust, use store-bought. (Just don’t tell me.)

     I’ve seen lots of recipesfor chicken pot pie baked and served in a pie pan.  I don’t care for that,because even if you let it sit for ten minutes after baking, I think everythingslides out into the middle of the dish once you’ve cut it.  Hence theindividual pies that I make.  Trust me, they are easier, because workingwith a small piece of dough is easier than a big piece.

     One thing I’ve learned overthe years is to add more gravy than you think you might want.  You don’twant to end up with just chicken and veggies.  Between the holes you mustput in the top crust so the steam can escape and what bubbles up around the edgesof the crust you lose precious gravy.  Steam is part of your gravy! No!  Not my gravy. Say it ain’t so. Make it on the wet side. I don’t knowabout you, but the gravy is a big part of the deliciousness of a chicken potpie. I should have added a little extra to this batch.

PIE CRUSTINGREDIENTS:  (This is for a double crust pie)

2 cups unbleached AP flour

1 tsp salt

2/3 cup Crisco

7 TBSP iced water

PREPARATION:

     In a large mixing bowl, whisk flour andsalt together.  Cut in Crisco with a pastry blender until mixture is peasized.  Add your iced water one teaspoon at a time, stirring with a forkeach time. Test it by picking up a small hunk and pinching it into a smallball.  If it sticks together smoothly, you’re good.  If it feels dryand crumbly, add another ½ teaspoon of water.  The texture isimportant.  It won’t roll out correctly if it’s too dry.

     Form dough into a ball and then cut it inhalf.  Depending on the size dish you’re using, you may want to cut it inhalf again so you have four pieces.

     On a lightly floured surface, roll doughwith a floured rolling pin until it’s the shape you want.  Pick rolleddough up with a spatula or wrap it around the rolling pin to transfer it to thedish.

FILLING INGREDIENTS:

Pastry for double pie crust

1 can chicken broth

3 TBSP flour

2 TBSP corn starch

2 or 3 cups of chicken stock from your soup pot

1 chicken bouillon cube

2 carrots, peeled and diced

1 rib celery, diced

½ tsp poultry seasoning

½ tsp thyme

1 tsp garlic powder

1 tsp parsley

Pepper to taste

½ cup milk

½ – ¾ cup frozen peas, rinsed in water to remove ice

1 large chicken breast (about 2 cups), cooked and cutinto big chunks

PREPARATION:

In a 3 quart saucepan, addchicken broth, flour, corn starch, and bouillon.  Over medium heat, bringto a simmer while whisking lumps out. Add 3 or 4 cups of chicken stock fromyour soup pot. (or a jar of chicken gravy). Once it’s come back to a simmer,add the carrots and celery.  Turn heat down to low. Cover pot with coveraskew and let it simmer, stirring with whisk once in a while.

When vegetables are tender addthe seasonings and peas.  When peas are done, add the chicken and milk.Ladle into prepared crusts.  Top with crust and poke holes in it with afork.

Bake at 425°F for 30 – 40 minutesor until crust is golden brown.

To reheat any leftovers, it does fine in the microwave.  You’ll probably need to add extra gravy because the pastry soaks it up.

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By Tika for CHEW WANNA EAT? © 2019