Chicken Pot Pie

To celebrate the wonderful day of Pi Day, JC and I made chicken pot pies following this recipe here. We also made our own pie crusts.

Ingredients – Pie Crust:

  • 1 1/4 cup of all-purpose flour
  • 1/2 cup of butter
  • 1/4 teaspoon of salt
  • 1/4 cup of ice water

Directions – Pie Crust:

  1. Combine flour and salt.
  2. Cut in the butter so that it looks like small crumbs.
  3. Mix flour and butter while slowly adding water until mixture becomes a ball.
  4. Wrap the pie crust in plastic wrap and refrigerate for at least an hour.

Note: This makes one 9-inch make crust. To make 4 mini pies, make two pie crusts.

Ingredients – Chicken Pot Pie

  • 1 pound skinless, boneless chicken breast halves – cubed
  • 1 cup of sliced carrots
  • 1 cup of frozen peas
  • 1/2 cup of sliced celery
  • 1/3 cup of butter
  • 1/3 cup of chopped onion
  • 1/3 cup of all-purpose flour
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 1 3/4 cup of chicken broth
  • 2/3 cup of milk
  • 2 9-inch pie crusts

Directions – Chicken Pot Pie:

  1. Combine chicken, carrots, peas, and celery in a saucepan. Add water to cover and boil for 15 minutes then drain and set aside.
  2. In another saucepan, cook onions in butter until soft and translucent. Stir in the flour, salt, and pepper and then chicken broth and milk. Simmer until thick.
  3. Preheat oven to 425°F.
  4. Roll out the pie crusts and cut to the appropriate size.
  5. Grease the pan and put the bottom pie crust in.
  6. Place chicken mixture and the sauce in the pie pan
  7. Put top crust on and cut slits. Seal the top and bottom crust edges together.
  8. Bake for 20-25 minutes.



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