Chicken Pot Pie Recipe

Chicken Pot Pie Recipe

Ingredients:

2 c of flour; unsifted
2/3 c of cornmeal
1 & 1/2 tsps of paprika
1/2 tsp of dried mustard
1/2 tsp of dili
1/2 c of butter; chilled; sliced into pcs
2 Tbsps of chilled veggie shortening
1 & 1/2 lbs of skinned & deboned chicken-breasts
1/3 of butter
1/2 c of flour
4 chicken bouillon-cubes
1 c of thick cream
1 pack of frozen broccoli, green beans, pearl onions & redpepper mix; thawed
10 oz of peas (frozen); thawed
1 egg (large); beaten w/ 1 Tbsp of water

Instructions:

Combine spices, salt, cornmeal & flour in processor then add the shortening & butter. Pulse ’til crumby. Add 1/3-1/2 c of cold-water ’til dough forms into ball then remove from processor & slightly flatten.

You have it wrapped in cling wrap then chill for half an hour. Roll out dough into floured working surface into 16×14″ rectangle.

Slice it crosswise to half-inch strips then weave them tightly together on bake sheet lined w/ foil. Have it wrapped w/ cling-wrap then chill.

Have chicken covered w/ cold-water then boil. You reduce the heat then simmer w/o cover ’til meat turns tender. Transfer into platter then refrigerate w/ cover. Have the liquid measured to have 3 c then set it aside.

Using that saucepan, you melt the butter then add flour in. Stir while cooking ’til it boils. Add the reserved liquid, pepper, salt, paprika, bouillon & cream. Continue boiling, stir ’til thick.

Have oven preheated to four hundred degrees Fahrenheit. Have chicken cut into inch-sized cubes. Pour sauce over w/ veggies. Have it heated then spoon evenly into buttered 2 & 1/2-qt casserole.

Have pastry inverted over the dish’s top then you remove the foil. You trim the pastry edges. Pinch forming rims, then crimp the edges.

Have the pastry brushed w/ eggwash then bake pie ’til golden-browned & filling turns bubbly, approx 45 mins.

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