Life at the Chicken Coop

Becoming a Standby

I've been making Ashley's Chicken Pot Pie alot lately. (I've taken it to a couple families who have just had babies. It's kind of a catch-all dish: vegetables, meat, comfort food all in one).

Here's the recipe if you'd like to make some comfort food for your family too.

Ashley's Chicken Pot Pie

Pastry

2 cups flour

1/2 cup shortening

1/2 cup margarine

1 teaspoon salt

2-5 tablespoons cold water

Cut up cold margarine into slices and place with shortening in bowl. Sift in flour and salt. Mix together with hands or pastry blender until you can't see white flour anymore. Should have pea-sized clumps. Add water one tablespoon at a time each time mixing around with a fork. As soon as dough seems to stick together stop adding water. Form crust into two balls and let set in the fridge for at least 15 minutes. Make the filling in the meantime.

Filling

1/4 cup butter

3 tablespoons flour

salt to taste

pepper to taste

1 cup or more chicken broth to thickness

1/4 to 1/2 cup whip cream or milk

2-3 chicken breasts cooked and cubed (I used canned chicken)

1 large carrot cut

3 celery stalks cut

1/2 onion cut

1 small package frozen peas

Cook the chicken according to package directions. Set aside and cool. Steam vegetables for 10 minutes. Add peas. Steam for another 3 minutes. Set aside. Melt butter on low heat in saucepan. Add flour and season with a little salt. Mix till smooth. Add 1 cup of chicken broth. Allow to cook until thick. Keep adding broth until sauce is to the desired thickness, then add cream. Combine with vegetables and cubed chicken. Season with salt and pepper to taste and set aside.

Roll out bottom crust and place in dish. Add filling and then place rolled out top crust on top. Seal the edges together. Cut slits in the top of the pie. Cook for 45 minutes at 375 degrees F. If crust starts to brown too much place foil on top. You can also make ahead and place in freezer, or fridge if it's just going to be overnight.

Happy baking and eating!