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Sunday, November 10, 2013

Chicken Pot Pie

Any else celebrating the Month of Giving Thanks? I have been doing it on my personal Facebook account, and I have several friends doing the same. Every day we take the time to post about what we are thankful for that day. Its great way to reflect for me, and I love to see what my friend's are thankful for as well. 

What I am thankful for changes every day, but the idea is basically the same. I am thankful for all the comforts in my life. Sometimes we all have to deal with things that are hard and uncomfortable. There may have been a bad day at work, someone is sick, there is some kind of emergency. One thing I always turn to in these kind of situations is comfort food. I'm not sure it actually changes the situation, but it sure does make you feel better. So this week I am going to share with you some of my favorite comfort foods.

Starting out with Chicken Pot Pie. You can't get more comforting than Chicken Pot Pie. The great thing about this recipe is that it is super easy to make, especially if you have pie crust in your freezer. Which I totally had because I saved half from the Apple Pie that I made the week before.

Jim and I had both had a long day at work so I took the pie crust out of the freezer and we took Ginny for a walk and then I made this pot pie, and you know what we ate it and life was a little bit better :)

The filling for this recipe makes two 20 oz ramekins. The pie crust will be enough for 4 ramekins (you can freeze the extra half or make more filling.). If you leave the pie crust as is, and double the filling you can fill a 10" pie pan and its a family meal vs a meal with individual servings.


Pie Crust

3 cups all purpose flour
1.5 cups butter shortening
1 egg
5 Tbsp cold water
1 Tbsp vinegar
1 tsp salt

Filling (double for 4 ramekins or if you are using a 10" pie pan)

1 can (10.75 oz) cream of potato soup
1 can mixed vegetables
1 cup cooked, diced chicken
1/4 cup milk
1/4 tsp thyme
1/4 tsp black pepper
1.5 Tbsp flour

To make the pie crust put the flour in a large bowl. Add the shortening and cut it in with a pastry cutter. Keep cutting up the shortening until it is fully integrated into the flour. Crack the egg in a separate small bowl and whisk it. Pour the egg over the flour mixture. Than pour the water over that. Next add the vinegar and lastly sprinkle on the salt. Then mix everything together with a wooden spoon. Everything should be mixed, but try to not over mix the dough.

At this time get out a big Ziploc bag and divide the dough in half, putting one of half of the dough in the bag. Roll out the dough till its mostly flat so that it freezes nicely for you. Roll out the remaining dough, if you have time it will roll a little better if its cold, but if not that is fine the crust of chicken pot pie doesn't have to look perfect.

If you are working with pre-made frozen dough, then plan for it to defrost for 10 minutes on the counter.
Roll out the dough into a thin layer. Fill the bottom of the ramekins with the pie crust. Prepare dough for the top of the pie as well.

Preheat the oven to 500 degrees. Pour the potato soup into a medium saucepan. Stir in the milk, thyme, black pepper, and flour. Make sure everything is fully combined.

Then add the vegetables and cooked chicken.  Bring the mixture to a boil over medium heat. Let it boil for a couple of minutes, stirring frequently.

Pour the filling into the previously prepared pie crust.

Top with the remaining pie crust.

Bake for 10 minutes. When the pot pies are removed from the oven let them set for 5-8 minutes before eating.

Eat and Enjoy!

This recipe originally appeared on Laura's Baking Talent.

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