Pot Pie

The Man is a big fan of the chicken pot pie and the turkey pot pie. He has yet to have a beef pot pie, but before that I am going to try a vegetarian pot pie.

I would like to say it’s a snap. It’s not. There are steps involved and a pie crust to be rolled. However, once you make a batch you will find yourself with enough for a couple 9 inch pies ready to eat now or freeze for later. Okay it’s not really healthy either as there is cream and butter and flour. But there are vegetables too, I promise.

Pot pie of the turkey persuasion.

.

.

Structuring your method of cooking.

1. Start Pie Crust, chilling the butter.

2. Start the vegetables and broth.

3. Start cutting the pie crust and put on chill.

4. Start the Chicken and flour and add to the vegetables and broth.

5. Preheat your oven.

6. Roll out your dough.

7. Put it all together and bake.

Read all of the directions so you don’t miss anything.

.

.

Pie Dough makes 2-6 upper and lower crusts depending on the size of pie plate.

I chose to do an all butter pie crust as hydrogenated vegetable oil isn’t good for you because it’s hydrogenated. This pie crust is a no brainer BTW. Tip don’t wash your rolling pin with soap, it ruins the non-stick, it should be well oiled.

.

Ingredients

2.5 cups Flour plus extra for rolling

140 grams Butter cut into 1/2 inch cubes and chilled in the freezer.

1 tsp Salt

1 tsp Sugar 3 teaspoons if for a sweet recipe

4 – 6 TBSP Ice Water

.

.

Directions

Start by cutting the sticks of butter into small cubes and placing in the freezer for at least 15 minutes up to an hour.  In a bowl or food processor combine flour, salt, and sugar and mix. Add butter  and cut* the flour and butter either the hard way with two knives or with a pastry cutter or even easier a food processor. Cut the butter into the flour using a twisting motion to get fluffy crust until the flour and butter start to look like pea shapes or large crumbles.  Add water 1 TBSP at a time, mixing with your cutter and then your hands until you get a crumbly dough that holds together. Be careful not to add too much water.

If your going to make one pie divide into 2 balls and put in fridge to chill while you work on the filling. Or if you are making 2 respectively 3 pies divided the dough into 4 to 6 balls and chill. Got it?

Then when it is time to roll sprinkle some flour on your bread board and roll into a circle 1 inch deeper in diameter than your pie plate.

*Cutting the butter means you use a knife like apparatus to slice at the butter and flour until you get pea size crumbs.

Chicken Pot Pie Filling

.

.

Ingredients

1.5 Cups Chicken, I use left over or chicken breast chopped up into bite size pieces.

4 TBS Butter

1 small Onion minced

2 Celery Stalks chopped

2 Carrots diced

3 TBS  Parsley preferably fresh I use flat blade.

Salt and Pepper

2 Cups Chicken Bullion I have homemade in my freezer, vegetable also works.

3 Potatoes peeled and cubed

1.5 Cups Chicken cooked and cubed

3 TBS Flour

0.5 Cups Milk

.

.

Directions

In a large sauce pan saute your celery, onions and carrots in half of the butter. When they have softened add the potatoes, parsley and chicken bullion. Let simmer until the vegetables are soft. In the meantime get cracking on cutting your pie dough.

Once you have your pie dough in the fridge start on the chicken ad flour. In another sauce pan melt the butter, whisking in the flour one tablespoon at a time so that it starts to thicken. Then add your chicken or turkey and warm it up. Add the milk to the chicken and flour mix well and then add to the vegetable and bullion. Let simmer on low heat until thickened. Preheat your oven to 200C/375F.

Now it’s time to roll out your pie dough and prepare your pie dish or dishes. When the filling is thick and creamy pour it into the pie dish up to the edge. Then top with the pie crust, squeeze the edges together like a perfect little pie or like mine with no finess at all. Then make a few small slice in the pie crust to let out steam.

Bake for approximately 40 minutes.

Eat right away or let cool and put in your freezer and re-bake frozen for 30 mins. or so.

If you want to make it vegetarian replace the chicken with a white bean or I think I will try yellow lentils, precooked.

Advertisements