Wednesday, March 17, 2010

Do you Remember?

Allie, this is for you.

My half-eaten chicken pot pie.

We made this 3 and 1/2 years ago for the fatties in the pink house for our dinner night. It has become one of my favorite recipes. I made it twice in the past week.
Thanks for showing me how to make it, Allie--especially the pastry part and the trick with lifting the dough by rolling it onto the rolling pin to lay it in the pie dish!

Allie and I got the recipe from Sister Katoa, our bishop's wife 4 years ago. It's the perfect homemade chicken pot pie; it's my go-to comfort food.
Todd chooses to add hot sauce occasionally, but that's alright with me. I might do that too if I didn't have a sense of smell.

I hope Sister Katoa doesn't mind me sharing the recipe with all of you, but I'd feel selfish if I didn't! It's a great part of my life . . . ahem.


The Filling:
1/3 Cup butter
1/3 Cup flour
1 Tablespoon onion flakes, or 3 T chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 and 3/4 Cups water
2/3 Cup milk
1-2 Cups cooked chicken
3-4 Cups cooked veggies (I use about 3 small potatoes, 3 large carrots, ~ 1/2 C peas and 1/2 C corn)

Peel, cube or slice, and boil potatoes and carrots to desired tenderness. Add frozen peas and corn to potatoes and carrots a few minutes before they are at their desired tenderness. In a separate pot boil and cube the chicken.
Heat butter over low heat until melted. Stir in flour, onion, bouillon cube, salt and pepper until smooth. Add water and milk. Heat to boiling, stirring constantly, and boil 1 minute. Stir in cooked chicken and vegetables. Set aside.

The Pie Crust:
2/3 Cup butter
2 Cups flour
2 teaspoons celery salt
4 Tablespoons water

Cut shortening into flour and celery salt until crumbly. Add water a Tablespoon at a time, tossing with a fork until moistened. Roll out. Lay crust in pie dish making sure there are no gaps between the dish and the pastry. Cut away the pastry hanging over the edge and save for the top. Pour in the chicken/veg filling. Roll out the extra pastry and place it on top of the pie. Fold under edges and flute. Cut slits in the top and bake @ 425 for 30-35 minutes. It'll need to cool for like 30 minutes--this puppy gets hot! Serves ~ 6.

I do.

P.S. I think it's better the day after, or even the next.

1 comment:

Whit and T said...

I am so excited to try this! Chicken pot pie is one of my absolute favorite dishes!