Welcome to my World

This blog is filled with the things I love. Family, Nature, gardening, my pets, cooking in the fireplace, all things vintage, and the simple pleasures in life. Being a farmgirl at heart, I consider myself a 'Modern Day Laura'

Sunday, August 9, 2009

My Chicken pot pies!


My family LOVES my pot pies, from scratch. The crust is flaky and smells incredible! These are chicken pot pies. I make turkey pies too.

If you get close enough, you can smell the incredible aroma of the crust! YUM!

Here's my Recipe, feel free to copy and enjoy!

PREP TIME 20 Min- COOK TIME 1 Hr -READY IN Approx 1 Hr 20 Min
Recipe yields 2 – 10” inch pies

PIE CRUST

FOR THICKER PIE CRUST FOR 2 POT PIES:

•8 cups all-purpose flour
•3 teaspoons salt
•2 cups + 1/3 cup shortening
•1.5 cups cold water

DIRECTIONS
1.In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so one ball is slightly larger than the other
2.Roll out the larger ball to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry with even with edge of plate. Pour desired filling into crust.
3.Roll out second ball; cut slits in pastry. Position over filling. Trim pastry to 1 in. beyond edge of pie plate. Fold top crust over bottom crust. Flute edges. Bake according to recipe directions.

FILLING

INGREDIENTS:
•Pie crust (see recipe above)
•8 tablespoons butter, divided
•2 small onions, minced
•4 stalks celery, chopped
•4 carrots, diced
•6 tablespoons dried parsley
•2 teaspoons dried oregano
•salt and pepper to taste
•4 cubes chicken bouillon
•4 cups water
•5 potatoes, cubed
•3 cups cubed cooked turkey or chicken
•6 tablespoons all-purpose flour
•1 cup milk
•A lot of love

DIRECTIONS:
1.Melt 4 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper. Cook and stir until the vegetables are soft. (about 20-30 minutes)
2.Cook chicken cutlets ¾ through (0vercooking will make them dry) *or use leftover turkey. Cube meat when slightly cooled & place aside.
3.Make pie crust
4.Preheat oven to 425 degrees.
5.When vegetables are fork tender, stir in the bouillon and water. Cover & bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm. (about 15 minutes)
6.(In a cup, mix ½ cup of flour with a small amt cold water & mix well) When potatoes are soft but still slightly firm, add the remaining 4 tablespoons butter. Stir in the turkey and flour mixture. Add the milk, and heat for only a few minutes. Mixture will start to thicken. Turn off heat.
7.Cool filling slightly, then pour filling mixture into the unbaked pie shell. Add the top crust. Flute edges, and make 4 slits in the top crust to let out steam.
8.Bake in the preheated oven for 15 minutes.
9.Reduce oven temperature to 350 degrees F, and continue baking for 20-25 minutes, or until crust is golden brown. (It will smell incredible!) Enjoy!

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