Monday, October 25, 2010

Chicken Pot Pie

This is actually an adaptation of my Chicken Pasty recipe; simple and yet so effective.  In a crockpot combine:
 2 cups cubed red potatoes
1 med. sweet onion, chopped
3 med. carrots, chopped
2 tsp mushroom base mixed into 2 cups hot water
1 packet chicken gravy mix
roughly 1 lb boneless, skinless chicken, cut in 1 inch cubes
oregano, basil, garlic salt, and pepper to taste
Cook on high for 2.5 hours.

While that is cooking go ahead and make the pie dough.

2 1/2 cups all purpose flour
1 tsp salt
1 tsp sugar
1 cup  unsalted butter
6 Tbsp ice water

In a medium bowl wisk together flour, salt, and sugar.  Cut in butter until it resembles cornmeal (small, pea-sized bits.)  Using a wooden spoon, stir in the ice water, 2 Tbsp at a time, until the dough starts pulling together.  You just want it to be able to squish together and stay together, not crumble apart.  Add more water if needed.  DO NOT OVERKNEAD!  I push and pat the dough just enough to make the whole thing come together and form it into a ball. (You want to leave those big pats of butter right where they are... they are what will make your cust flaky and wonderful. :)  Wrap it in saran wrap and stick it in the fridge for at least an hour. 

Look at me.  Now to the crock pot... now back to me.  It's the filling, it's done and it's wonderful.  Drain the vegetables, reserving the cooking liquid, and stir in some frozen peas.  Transfer liquid to a small sauce pan and stir in 4 oz sour cream and 2 tsp worcester sauce.  Wisk in 2-3 tsp cornstarch (mixed into ~1 tsp cold water) to help it thicken over med-low heat. This is the filling your filling could taste like.

While your sauce thickens, roll out your pie dough into 2 10 inch circles.  (It may need to sit at room temp for a few minutes to become more pliable.)  Place one crust in a greased and floured deep dish pie pan. Add enough filling to cover the bottom of the pie and pour some gravy over top.  Repeat layers, finishing with all remaining gravy poured on top.  Place on the second pie crust, trim and crimp edges. Cut slits in the center.  Bake at 400 degrees for 20-30 minutes.  (You may need to cover the edges of the crust with tin foil to prevent burning, just remove them 10 minutes prior to the end of bake time.)
**This recipe recommeded by Gabe.  "Mmahm mahm.  Dis GOOD."
***Check out lots of other great food ideas at Balancing Beauty and Bedlam's Tasty Tuesday Blog Carnival!


Margaret said...

"This is the filling your filling could taste like." HA!

Also, I'm with Gabe. This sounds awesome.

Jen said...

"Look at me. Now back to your crockpot. Now back to ME." hahaha!

I will have to try this! With some kind of replacement for the sour cream... (Gabey is too cute.)

Karen said...

Jen, I actually used Tofuti Better Than Sour Cream, it's non-dairy and a wonderful substitute! I can usually only find it at Whole Foods (not even Fresh Market or Trader Joes) but it may be different near you.

CygnetMommy said...

It does sound really good. Would it offend you if one used pre-made pie crust to make it, though? :)