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January 2013



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Sweet Zombie Jesus

labyrinth_lady in polgaraskitchen

Chicken Pot Pie!

Chicken Pot Pie!

  • 1 3/4 Cups Flour
  • 1 Tsp Sugar
  • 1/4 Tsp Kosher Salt
  • 1 Tbsp Olive Oil
  • 2-3 Pds Boneless Skinless Chicken Breasts, Cubed
  • 1 Stick + 5 Tbsps Butter
  • 1 Medium Yellow Onion, Chopped
  • 1 8oz Bag Baby Carrots
  • 1 Cup Frozen Peas
  • 2 Tbsps Minced Garlic
  • 4 Cups Chicken Broth
  • 1/4 Cup Dried Parsley

In a food processor, pulse together 1 1/4 cups flour, sugar and salt.  Add 1 stick butter and pulse until mixture resembles a coarse meal.  Add 4 tbsps cold water.  Pulse in food processor until dough is crumbly but moist enough to form into a ball.  Form dough into a ball and wrap in plastic wrap or in a ziplock bag, and place in fridge for 1 hour or overnight. 

Meanwhile (When Ready To Cook!) preheat oven to 375 degrees.  Heat olive oil over medium-high heat and add chicken allowing to cook until cooked through, about 7-9 minutes.  Set aside on a covered plate or in rubbermaid to keep warm.  Then in a large stock pot melt butter over medium-high heat.  Add onion and carrot and allow to cook until relatively soft, about 7-8 minutes.  Add garlic and cook about 1 more minute.  Add 1/2 cup flour and stir to coat veggies.  Slowly add the broth to the pot, one cup at a time, stirring until sauce is smooth.  Bring mixture to a boil and reduce heat, allowing it to simmer for 5-7 minutes.  Stir in frozen peas and mix to combine.  Stir in cooked chicken.  Season to taste with salt and pepper and parsley.  Pour filling into a 13"x9" glass baking dish and set aside. 

Remove dough mound from the fridge and roll out flat in the diameter of your baking dish.  I have found it easiest to do this on wax paper and then quickly flip over onto the filled baking dish.  Fold up any overhanging sides into the sides of the dish, and decorate as desired.  Get creative if you want, pinching up the sides.  Cut vents in the dough and place dish in the oven for 45-50 minutes.  Remove pie from oven and allow it to cool for 10-15 minutes before serving!  Enjoy!