Chicken Pot Pie
photo by Goji Girl
- Ready In:
- 1hr 25mins
- Ingredients:
- 18
- Yields:
-
2 pies
- Serves:
- 12
ingredients
-
Whole Wheat Pastry Crust
- 4 cups whole wheat pastry flour
- 2 teaspoons salt
- 1 1⁄3 cups unsalted butter
- 1 1⁄3 cups very cold water
-
Filling
- 2 large carrots, chopped
- 1 large potato, chopped
- 1 cup onion, chopped
- 4 ounces fresh mushrooms, chopped
- 1⁄4 cup unsalted butter
- 1⁄3 cup unbleached all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon dried marjoram
- 1⁄2 teaspoon dried thyme
- 1⁄8 teaspoon black pepper
- 2 cups chicken broth
- 3⁄4 cup milk
- 3 cups cooked chicken, cubed
- 8 ounces frozen peas, thawed
directions
- Pastry Crust: Combine flour and salt in mixing bowl.
- Use pastry cutter to cut in butter.
- Continue using pastry cutter till mixture is crumbly.
- Add cold water and stir till combined in a ball.
- Divide ball into 4 equal smaller balls.
- Roll one of the balls out on a floured surface, fold in half, lift, and place in pie plate.
- Open crust, cut off excess.
- Repeat with second ball of dough and second pie plate.
- Chill 2 remaining balls.
- Filling: Boil potato and carrots until just tender.
- In a large saucepan cook onion and mushrooms in butter till tender.
- Stir in flour, salt, marjoram, thyme, and pepper.
- Add chicken broth and milk all at once.
- Cook and stir until thickened and bubbly.
- Stir in thawed peas, carrots, potatoes, and chicken.
- Cook, stirring, until bubbly.
- Divide mixture between the two prepared pie plates.
- Roll out two remaining balls of dough for top crusts.
- Flute edges of pastry, cutting off excess dough.
- Cut slits for steam to escape.
- Bake at 375F for 35-40 minutes, until crust is golden brown & crispy.
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RECIPE SUBMITTED BY
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Happily married for nearly four years, I have been a stay-at-home mom since my DD was born prematurely in January 2006. Since that time I have become more conscious of nutrition and the role it plays in every aspect of our lives. Our second DD was just born, and all is going well.
I try to make the majority of our food from scratch, adding in nutritional enhancers when I can. :) I discovered I love baking bread last winter, and have been trying heartier whole-grain recipes.
This summer we planted a huge garden (another first for me!) and I learned how to can. We are already looking forward to next year, as we learned so much (and have so much to change!) this summer about organic gardening.