I thought I would only be posting about the sweet treats I’d baked up, but I’ve been sneaking my way into the savory realms as of late and thought I’d share with you the dinner I made last night. Through pictures, of course, because it’s already gone.
I just sort of went with it. I glanced at a few recipes and realized that it was basically a throw together dish, so this is what I threw together and it was FABULOUS:
DOUGH
I like chicken pot pie to have crust on the top and the bottom, so this dough recipe makes enough for both:
- 3 cups flour
- 1 teaspoon salt
- 1 cup shortening
- 1 egg, beaten
- ¼ cup plus 1 tablespoon ice water
- 1 tablespoon vinegar
Combine the flour and salt. Cut in the shortening until it looks like coarse meal. You can use a pastry cutter/blender, but I took the short cut and threw it into my food processor. I gave it about 20 good pulses.
Whisk the rest of the ingredients together and pour it over the flour/shortening mix. Stir with a fork until everything is moistened. Half the dough- one ball for the bottom and one for the top. Put ’em in baggies and stick ’em in the fridge.
FILLING
- 1 1/2 lbs cooked and shredded chicken
- 5 cups of your favorite diced pot pie vegetables(carrots, celery, onion, potato, etc.)
- 1/2 cup flour
- 3/4 cup heavy cream
- 3 cups of chicken broth
- 1/3 cup butter
- salt and pepper to taste
Cook your chicken and shred it. I bought chicken breast cutlets, seasoned them with salt, pepper, oregano and rosemary and cooked them in a skillet with butter and olive oil. When the chicken was done, I poured the oil and juices from the skillet into the pot I was about to cook my veggies in. TASTY!!
This is where you throw in whatever you love in a pot pie. You’ll need roughly 5 cups of diced veggies. I used carrots, celery, potato, yellow onion, and two cloves of garlic as well as some frozen peas, but DON’T sautee frozen veggies with your fresh veggies! They go in later.
Melt 1/3 cup butter in a large pot. Add your veggies and sautee until they’re almost tender, but not quite. You don’t want mushy veggies in your pot pie. Also, I start seasoning now. You can always add more at a later stage, but salt and pepper go a long way when being cooked with veggies in butter. 🙂
Add 1/2 cup of flour and cook for about a minute, stirring constantly.
Gradually add your cream and chicken broth. When it’s thick and simmering, add your chicken and any frozen vegetables now. Let your filling simmer while you roll your dough!
Roll one ball out to about 1/8 inch thick and place it in a deep dish pie pan OR do what I did and use a 9×2 cake pan! Worked like a charm!
Add your glorious, tasty filling!
Roll out your second ball of dough and fit it on the top. Paint with egg wash. Cut a few slits in the top for ventilation.
Pop in a preheated 400 degree oven until the top is golden brown!
It’ll be gone before you know it.
I hope you enjoyed my first savory recipe!
-Tex
The Sweet By and By 