Chicken Pot Pie was on the menu last night... And it was a winner! I was very surprised with how easy the crust was to make. I'll never buy refrigerated pie crust again! (That may not be true... I do love my Pillsbury products!) But it was very easy and the crust was incredibly flaky...
So here's how I made it:
Chicken Pot Pie
2 rolled out crusts (see recipe below)
1 can Cream of Chicken w/Herbs
2 cups of cooked chicken
1 1/2 cups of diced cooked potatoes
1/2 cup frozen peas (You don't need to precook these..)
Preheat oven to 375 degrees. Combine chicken, soup, and veggies until well mixed. Place bottom crust in pie pan and crimp edges. Fill pie with chicken mixture and then top with the other rolled out crust. Crimp both edges together and cut a couple of slits in the crust. Bake 35-40 minutes until golden brown.
Allow for at least 10 minutes to cool before cutting into the pie.
Pie Crust (This can be used for sweet or savory pies...)
*Makes 3 crusts!!
1-1/2 cup Crisco (vegetable Shortening)
3 cups All-purpose Flour
1 whole egg
5 Tablespoons cold water
1 Tablespoon white vinegar
1 teaspoon salt
Place flour in large bowl and "cut" in the shortening using a pastry cutter. Once it looks like the size of peas, (may take a couple of minutes) add the egg, water, vinegar, salt. Gently mix with spoon or spatula until it just comes together. Make three balls about the same size and place each one in a freezer bag. Flatten the dough out a bit to help roll out later. If not using right away, freeze. If using now, chill for about 30 minutes. Then roll out on a well floured surface.
The lesson I learned... Something I received as a wedding gift (pastry cutter) could be used for the first time 18 years later!!
*Tonight's Recipe - Shrimp and Grits :)
No comments:
Post a Comment