Chicken Pot Pie

(family favorite, great with turkey too)

If I'm in a hurry, I use premade pie crust or a puff pastry sheet:

Chicken Pot Pie
(newspaper insert)

Crust
1 1/2 cups flour
1 teaspoon salt
1/3 cup cold butter -- in pieces
1 large egg
2 -3T ice water
Filling
5 cups cooked cubed chicken
1 tablespoon butter
1/4 cup dry white wine -- or water
1 1/2 cups whipping cream
2 tablespoons flour
1 1/2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup chicken broth
1 large egg -- slightly beaten

Mix together flour and salt. Cut in butter until coarse crumbs form. Beat together egg and water. Add to flour mixture, mix lightly until soft dough forms. Shape into disk, wrap in plastic wrap and chill in fridge 1 hour.

Preheat oven to 400. Place chicken in 2 qt casserole dish. Melt butter, add wine and cook until almost evaporated, about 2 mins. Add to chicken, stir to combine. Whisk together cream, flour, paprika, salt and pepper over low heat. Cook until thickened, about 5 mins. Whisk in broth. Pour over chicken.

Roll pastry to fit top of casserole, place on top, trim and seal edges. Roll out scraps, make decorative leaves, brush with egg. Place on crust and brush again. Bake 25 to 30 mins. Transfer to wire rack to cool slightly.

NOTES : *don't overthicken gravy or the final product will be too dry.

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