Home Baked Chicken Pot Pie

published by brianalan on Aug 24, 2010

Here is a recipe for the traditional Chicken Pot Pie as it was made in wood burning ovens a century ago. This is a healthy and delicious entree.

Image via Wikipedia

 

The traditional pot pie was made with a bottom and top of flaky crusts and a filling of cooked chicken, gravy and lots of fresh vegetables.

The cheaper, modern, commercial pot pies often have only the upper crust and a thin filling.

If you want to bake a Chicken Pot Pie that will delight everyone you serve it to, here is the traditional recipe used over a hundred years ago in home kitchens and restaurants.  The recipe has been updated with modern measurements.

Ingredients:

Filling…

  • 2 cups water

  • 14 ounces boneless, skinless chicken breasts, cut into 1/2-inch pieces

  • 2 carrots, peeled and cubed (about 1 cup)

  • 2 ribs celery, sliced (about 1 cup)

  • 1 medium onion, chopped (about 3/4 cup)

  • 2 tablespoons chicken bouillon granules

  • 1/4 teaspoon black pepper

  • 1/4 cup butter

  • 4 tablespoons cornstarch

  • 1 tablespoon flour

  • 1 cup heavy whipping cream

  • 1 cup fresh or frozen peas

Crust…

  • 2 cups flour

  • 1 teaspoon salt

  • 2/3 cup shortening

  • 5 to 7 tablespoons cold water

Directions:

  1. To make the filling: In 4-quart saucepan combine water, chicken, carrots, celery and onion.

  2. Bring to a boil. Reduce to a simmer and cook 10 minutes, stirring occasionally.

  3. Add chicken bouillon, pepper and butter. Dissolve cornstarch and flour into whipping cream and stir into chicken mixture. Simmer 3 minutes stirring frequently until thickened. Add peas and set aside.

  4. To make the crust: Heat oven to 400 degrees F.

  5. Combine flour and salt. Using pastry blender, cut in shortening until particles the size of small peas form.

  6. Sprinkle one tablespoon of water at a time over flour mixture and toss with fork to blend.

  7. Add enough water to hold the dough together.

  8. Form into 2 balls. Roll out bottom crust on floured surface to 1 inch larger than inverted 9-inch deep-dish pie plate.

  9. Lift the dough off floured surface by rolling onto rolling pin and unroll over pie plate. Ease the dough into the plate loosely and press in place. Trim bottom crust even with edge of plate.

  10. To assemble, pour filling into bottom crust.

  11. Roll out top crust, cut slits for steam to escape.

  12. Cover filling with top crust and fold top crust under bottom crust.

  13. Seal crust and flute edge.

  14. Bake in a 400 degree F oven for 35 to 40 minutes or until the crust is golden brown and filling is bubbling. Let stand 15 to 20 minutes before serving.


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