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Mom's Chicken Pot Pie
Chicken Pot Pie (makes a big one)
Rich Pastry:
3 cups Flour
1 cup Butter
1 Egg, slightly beaten
1 tsp Salt
1 TBS Apple Cider Vinegar
Mix as you would pie crust. Divide in half. Roll out a rectangle on floured surface to fit in a 13x9 inch pan. Save the other half to roll later for top crust.
Chicken Filling:
1/3 cup Butter
1/2 cup Flour
1 cup each---- coarsely chopped Onion, Celery, & Carrot
1 cup Frozen English Peas
4 cups Chicken Meat, deboned and chunked
2 cups Chicken Broth
1 cup Whipping Cream
Salt and Pepper to your liking
Melt butter in large skillet or dutch oven. Saute onion, celery, carrot and peas until just tender. add flour and stir for a minute or two. Then add cream, chicken broth, and chunks of chicken and cook until it thickens. Pour into the pastry crust. Roll out the other piece of pastry to put on top of the filling. Seal edges and crimp or press with for tines. Bake at 400 degrees until crust is golden brown. This is a keeper!
Rich Pastry:
3 cups Flour
1 cup Butter
1 Egg, slightly beaten
1 tsp Salt
1 TBS Apple Cider Vinegar
Mix as you would pie crust. Divide in half. Roll out a rectangle on floured surface to fit in a 13x9 inch pan. Save the other half to roll later for top crust.
Chicken Filling:
1/3 cup Butter
1/2 cup Flour
1 cup each---- coarsely chopped Onion, Celery, & Carrot
1 cup Frozen English Peas
4 cups Chicken Meat, deboned and chunked
2 cups Chicken Broth
1 cup Whipping Cream
Salt and Pepper to your liking
Melt butter in large skillet or dutch oven. Saute onion, celery, carrot and peas until just tender. add flour and stir for a minute or two. Then add cream, chicken broth, and chunks of chicken and cook until it thickens. Pour into the pastry crust. Roll out the other piece of pastry to put on top of the filling. Seal edges and crimp or press with for tines. Bake at 400 degrees until crust is golden brown. This is a keeper!
LOL
~The ultimate tragedy is not the oppression and cruelty by the bad people but the silence over that by the good people. ~
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