Chicken Pot Pie

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http://easychickenpotpie.org/easy-chicken-pot-pie-recipe/ Chicken pot pie is a baked savory pie with a bottom and top completely encased by flaky crusts with a chicken filling baked inside. It it by far one of the most classic American comfort foods. It is hearty and very filling ; a meal unto itself. These Pot pies gained their name from the English tradition of forming a freestanding pie, called a coffin, by molding the pastry dough around the bottom of a pan or pot. Once removed from the pot, a variety of meats, poultry, game and vegetables were added and topped with a pastry cover. The English also made small meat filled pastries called “pasties.” These pies, formed from a round circle of dough topped with meats and spices, were folded and sealed into a pocket that served as portable lunches. Initials or names carved in the top crust served both a vents for escaping steam, and to identify the owner of the pot pie. Colonists relied on pastry shells to seal and cook chicken and vegetables, primarily due to the economic factor. A chicken potpie stretched the available chicken by adding plenty of vegetables and sealing it in a pastry shell. Pastry dough was more economical to make than other forms of breads, as it required only flour, water and fat.ing of meat (particularly beef, chicken or turkey), gravy, and mixed vegetables (potatoes, carrots, green beans and peas).  Basic ingredients include chicken, potatoes, carrots, onions and peas. Some recipes include celery and additional herbs. Often chicken potpie is made from leftover roast chicken. Covering the carcass with water, adding diced onions and simmering for hours creates a broth used as the base of the pie. Margarine or chicken fat mixed with flour and cooked into a thick bubbly roux creates the base of the sauce. Chicken broth is added and simmered to thicken into a rich sauce. Vegetables, generally in the proportions of three cups of potatoes, two cups of carrots and one cup of peas, are added to the sauce. Cut-up chicken covers the bottom crust and the vegetables and sauce cover the chicken. The top crust seals the pie and it is baked to a golden brown. Most chicken pot pie recipes require buttermilk or cream. Due to our dietary restrictions which forbid us from mixing dairy with meat, I used unsweetened soy milk. Having cooked chicken on hand saves time and I recommend that method to beginning home-cooks.  Because chicken breast is vulnerable to drying out, some people only meat from chicken thighs and drumsticks. For this recipe, you will need :

  1. 2 9 inch flaky pie crusts 
  2. 1 whole chicken, skinned, bones removed, and cubed
  3.  1 large onion chopped
  4. 1/2 cup of frozen peas
  5. 1/2 cup of frozen corn
  6. 1/2 cup of frozen string beans
  7. 1 lbs of potatoes peeled and cubed
  8. 2 large carrots peeled and chopped
  9. 1 cup of chopped celery
  10. 2  1/2 cups of chicken broth 
  11. 1/4 cup of all purpose flour
  12.  1 1/2 cup of soy milk
  13. 1 teaspoon of dried thyme
  14. 1 teaspoon of dried rosemary
  15. Pinch of salt
  16. 1/2 teaspoon of ground pepper

Instructions

Preheat the oven to 350 degrees F. Grease a large pot or Dutch Oven with cooking spray over medium high heat. Saute onions till translucent. Add in peas,corn, and string beans. Stir till cooked through. Add in potatoes, carrots,and celery and saute for another 5-10 minutes. Pour in chicken broth along with the chicken and bring to a boil. Reduce flame to medium low and stir. Combine soy milk with flour and stir well till dissolved. Pour in soy milk and simmer over low heat. Stir till mixture thickens. Season with salt,pepper,thyme, and rosemary.  Transfer chicken mixture into a prepared pastry pie crust.  Place the other pie dough on top. Crimp the dough to fold over the side, pressing it to make it stick. Make a slit on the top.  Bake for 45 minutes or until dough is golden brown.

Yields 8 servings

 

 

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