Chicken Pot Pie, Comfort with flavor!

You have been eating them since you were a kid, and still you walk through Costco and there they are Marie Calenders Chicken Pot Pies! but there is nothing better than making them at home, fresh and they taste awesome.

I have broken down the recipe with pics and will walk you through it.

Pic 1: one quart of Chicken stock and 3 tblsp of butter, bring to a boil, 1/2 cup of flour and one cup cold water, mix together and add to boiling chicken stock, stirring until thick, reduce heat.



Pic 2: 1 pound of boneless skinless chicken breast, boil until cooked, then cube, two cups of chopped carrots, cooked until tender then drain, two cups corn and two cups peas, mix together











I use my baking ramekins for this recipe, so after my filling is done I line the ramekins with my pie crust, lightly press the dough into dish and leave about a 1/4 inch at the top so that you can pinch the top crust together after filling! Pie Crust
2cups all purpose flour,1 tsp salt, 2/3 cup chilled shortening, 2 tblsp chilled butter (combine the butter and shortening together) 4 tblsp water
blend 1/2 of the shortening mix into the flour with a fork or mixer on low speed, then add the water and mix by fork if you can, then add the rest of the shortening mix, a little more water if needed to bind the dough, chill for ten minutes then roll by hand until the dough sheet is about 1/8 inch thick, you can then cut the dough to a size that is easy to work with.

Once you have lined the ramekins with your dough then you can fill them with the chicken mixture, I like to fill them to the top because as they bake the crust will lift a little and the bubbling mixture will expand and spill out a little giving the dish a nice presentation. After you fill the ramekins place the top crust on and cut the dough to fit leaving about 1/4 inch around the dish.
Pinch the bottom and top crust together (just like a pie, and you are ready to bake! Almost :)



Take a sharp pairing knife and score the crust so that it can expand, heat your oven to 450 and place your ramekins on the middle rack and bake for approximately 12 minutes, then cover loosely with foil and bake another 12 minutes until golden brown








And here it is! the best Chicken pot pie you have ever tasted!
The best part of this dish is it is all natural, no additives and you control the salt and seasoning that you put in it, so its good for everyone.
This recipe makes 4 dishes and my kids can only eat about half of one so it goes far and is really filling. It really makes a great rainy day dinner, and it only cost about 12 dollars.
It takes about 30 minutes to prep and 24 to cook.

Now remember that you can use a nice beef stew meat and make the same dish with beef broth, just add a medium sized diced onion to the broth and simmer both the beef, onion and a tblsp of minced garlic before thickening and adding veggies.

Either way it is a hearty complete dinner and your family will love it, let me know what you think and if you have any questions just ask and I am happy to answer them! Oh and don't forget to (friend) this blog I love to know who's reading.

Cheers
Chef Glenn