Mom’s Pot Pie

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This is one of my favorite comfort foods (next to Mac and cheese)!  I can remember eating these as a kid, either Marie Calendar or Banquet.  We would get our little pot pie and watch our favorite family TV show, Full House!  So, even though these aren’t banquet it still takes me back to being a kid and enjoying a yummy meal with my family.

I made these a tad bit different then the typical pot pie.  My hubby despises peas (yeah, weird I know 😜) so I replaced the peas with his favorite veggie, green beans!  Honestly, I didn’t think I would like this change, because I LOVE peas!!!!  Surprisingly, it doesn’t change the taste too much plus I like green beans too!  You could substitute pretty much any veggie in here!  Whatever you like!  I would love to try a seafood pot pie next!  So stay tuned for that journey! 😀

I also didn’t make a double crust (top and bottom).  I want these pot pies to be more about the meat and veggies and the crust to compliment it.  Plus, who needs all the extra carbs and calories.  This is a versatile crust too!  I use it for all of my pies!  It’s delicious and super easy to make!

This is another recipe your kids will surely love!  Creamy chicken and veggies with a flaky crust!  Yum!

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Ingredients for Crust:

2 cups sifted flour

1 tsp salt

2/3 cup shortening

6-7 tbsp cold water

 

Ingredients for filling:

6 pot pie tins or any small pie tin

2 or 3 (depending on size) split chicken breasts (leave bone and skin on for roasting)

3 tbsp olive oil

salt and pepper

12 tbsp butter

1 large onion , chopped

3/4 cup flour

5 cups chicken stock

2 bullion cubes

1/4 cup heavy cream

2 cups cooked carrots (diced into discs)

2 cups cooked green beans (diced in half)

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Directions:

Preheat oven to 350°.

Place chicken on a baking sheet (I lined mine with a silicone baking mat to keep the grease and fat from burning on the pan).  Rub chicken with oil, salt, and pepper.  Roast for 45 minutes until chicken is cooked through.

When chicken in done set aside to cool.  Once cool remove skin and dice chicken into cubes and set aside.

To make the crust, sift flour and salt.  Cut in the shortening (I just use a fork) until pieces look like small peas.  Sprinkle with water a tbsp at a time.  Mix gently with a fork and move moistened dough to the side.  Repeat until all dough is moistened.  Gather dough up with your fingers and shape into a ball.  Let dough rest for a few minutes.

While dough is resting, heat chicken stock in a small saucepan on medium heat and dissolve bullion cubes.

In a large pot melt butter and cook onions on medium heat until onions are translucent.  Add flour, reduce heat to low and cook for a minute, stirring constantly, until thick.  Add hot chicken stock.  Simmer on low, stirring until thick.  Add 2 tsp salt and a 1/2 tsp pepper.  Then add heavy cream.  Add chicken, carrots and green beans.  Mix well.  Remove from heat and cover.

To make the crust, roll out dough, pretty thin, be sure not to roll it too thin that it tears.  Place your pot pie tin face down on the dough and use a knife to cut a circle 1/2 inch larger than the pie tin.  Repeat, you should get about 6 tops out of this dough.

Fill each pie tin and place a top over it.  Fold in the extra dough on the sides and press down.  Use a fork to creat a pretty crimp along the edges.  Make 2 slits on top of the pie, this will help steam escape.  Brush with melted butter and sprinkle with salt.

Bake at 375° for 45-60 minutes.

Enjoy with your family!  Make sure you enjoy it while you are all sitting around the dinner table!  Not in front of the TV! 😀

 

 

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