Prep 30 mins
Cook 45 mins
You won't believe you made it=) Although it seems a little time consuming, you will be suprised at how easy this actually is, and most likely will have all ingredients in your pantry.UPDATE: I made this last night using pie tins and ready made pie crusts and it is actually enough for TWO pot pies!
- 1 1⁄2 cups flour
- 3⁄4 teaspoon salt
- 2 egg yolks
- 3 teaspoons ice water
- 2⁄3 cup cold butter
- 5 cups mixed vegetables, of your choice-peas carrots, celery, onions...the options are limitless
- 4 boneless skinless chicken breast halves
- 4 tablespoons butter
- 5 tablespoons flour
- 2 1⁄2 cups chicken broth
- 2⁄3 cup milk
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 egg, beaten
- Make the crust by sifting together the flour and salt in a medium bowl.
- Make a depression in the center of the flour with your hand.
- Put the yolks and ice water into the depression.
- Slice the butter into tablespoon-size chunks and add it into the depression as well.
- Use a fork to cut the wet ingredients into the dry. When it's all moistened, use your hands to finish combining the ingredients.
- Refridgerate the dough for an hour or two to make it easier to handle.
- When the dough is chilled, preheat oven to 425 degrees F.
- Steam vegetables. Use a steamer or a saucepan with a little water. Carrots and celery take about 15 minutes and peas and onions will take about 10.
- Poach the chicken breasts. Boil in salted water for 8-10 minutes (until no longer pink).
- In a seperate large saucepan, melt butter over medium heat.
- Remove from heat to add flour and whisk together until smooth.
- Add the chicken broth and milk and continue stirring over high heat until the mixture comes to a boil. Cook for an additional minute or so until thick, then reduce heat to low.
- Cut the chicken into bite sized chunks and add them to the sauce. Add the salt and pepper.
- Add the steamed vegetables and simmer 4-5 minutes.
- As the filling simmers, roll out the dough on a floured surface. Use one of the casserole dishes you will be using as a guide for cutting the dough. The filling will fit four 16-oz casserole dishes perfectly, but you can use any size dish or or bowl as long as it is oven-safe. Make the cut 1/2 inch larger than the dish.
- Spoon the chicken and vegetable filling into each casserole dish and carefully cover each dish with the cut dough. Fold the edge of the dough over the edge of each dish and press firmly to hold.
- Brush some of the beaten egg onto the dough and bake 30-45 minutes or until the crust is golden brown.
- Helpful Hints! I don't actually like cooked carrots in chunks, so I shred them with a cheese grater and add it into the sauce before simmering-still get the nutrition, but not the flavor I don't like. Helpful for kids too;)Also, if theres no time for making dough from scratch or steaming veggies, use a ready made pie dough and just toss the veggies in the microwave. Also good for OAMC!