jglass
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Herb Crust Chicken Pot Pie
Delicious double crusted pot pie makes an irresistible comfort food for those cooler months, or a rainy summer evening.
Perfect for using up those last scraps on your roasted chicken!
SERVES 4 -6
CRUST
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon celery seed
1 teaspoon dried thyme
15 tablespoons of cold butter
6 tablespoons water
FILLING
2 tablespoons butter
2 tablespoons flour
1/2 cup milk
1 cup sodium-free chicken stock
1 (10 1/2 ounce) can cream of mushroom soup
1/4 teaspoon garlic powder
1/8 teaspoon ground black pepper
2 cups of pulled cooked chicken
2 medium carrots
2 medium russet potatoes
1 cup frozen green bean
1/2 cup frozen peas
Over high heat melt the filling butter, and add flour to make a roux.
Add milk and chicken stock, whisk together.
Reduce heat, add garlic powder, black pepper and pulled chicken meat, and simmer.
Meanwhile, chop carrots and potatoes to bite sized pieces, and boil in medium saucepan until tender.
Warm frozen peas and green beans in microwave or over stovetop as directed on package.
Drain veggies and add to the cream mixture. Remove from heat.
Sift together dry crust ingredients.
Cut in cold butter, add water and gently pat together. Do NOT over mix!
Divide dough in half and roll out on a floured surface.
Line the bottom of a 10-12-inch glass bowl with half of the rolled dough.
Press gently against inside.
Add filling and top with the other half of the rolled dough.
Seal edges by squeezing together top and bottom dough.
Using a knife, cut several small incisions on surface of dough to allow steam to escape.
Bake at 400°F on center rack for 45 minutes, or until golden brown.
Delicious double crusted pot pie makes an irresistible comfort food for those cooler months, or a rainy summer evening.
Perfect for using up those last scraps on your roasted chicken!
SERVES 4 -6
CRUST
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon celery seed
1 teaspoon dried thyme
15 tablespoons of cold butter
6 tablespoons water
FILLING
2 tablespoons butter
2 tablespoons flour
1/2 cup milk
1 cup sodium-free chicken stock
1 (10 1/2 ounce) can cream of mushroom soup
1/4 teaspoon garlic powder
1/8 teaspoon ground black pepper
2 cups of pulled cooked chicken
2 medium carrots
2 medium russet potatoes
1 cup frozen green bean
1/2 cup frozen peas
Over high heat melt the filling butter, and add flour to make a roux.
Add milk and chicken stock, whisk together.
Reduce heat, add garlic powder, black pepper and pulled chicken meat, and simmer.
Meanwhile, chop carrots and potatoes to bite sized pieces, and boil in medium saucepan until tender.
Warm frozen peas and green beans in microwave or over stovetop as directed on package.
Drain veggies and add to the cream mixture. Remove from heat.
Sift together dry crust ingredients.
Cut in cold butter, add water and gently pat together. Do NOT over mix!
Divide dough in half and roll out on a floured surface.
Line the bottom of a 10-12-inch glass bowl with half of the rolled dough.
Press gently against inside.
Add filling and top with the other half of the rolled dough.
Seal edges by squeezing together top and bottom dough.
Using a knife, cut several small incisions on surface of dough to allow steam to escape.
Bake at 400°F on center rack for 45 minutes, or until golden brown.