Tuesday, December 20, 2011

Chicken/Turkey Pot Pie

I am finally going to post about this amazing chicken (or turkey) pot pie I have been promising you!

Two weekends ago I hosted a potluck Christmas dinner with out friends. It turned out great!! I have some seriously good cooks as friends J I made sure to buy a BIG turkey (16 pounds!) so I would have leftovers to make pot pie. I was able to make a double batch and freeze two big bowls.

This past Sunday I had my grandparents over for a Christmas lunch and we had individual pies. Tonight I used the rest (from that big bowl) and made a large pie (using a bought pie shell). I do make my own pastry which I used on Sunday and for the top of the large pie.

So if you are hosting dinner, make sure you buy a large turkey so you can enjoy this seriously delicious meal!

Chicken or Turkey Pot Pie
-          ¼ cup butter
-          ¼ cup flour
-          salt & pepper to taste
-          2 tbsp finely chopped onion
-          3 cups chicken broth
-          2 carrots, thinly sliced
-          2 celery sticks, thinly sliced
-          2 potatoes, cubed in small pieces
-          3 cups sliced mushrooms
-          2 tbsp butter
-          ½ cup peas
-          ½ cup corn
-          3 cups cooked & diced chicken
-          Pastry (see below)

1.      Melt butter in large sausepan over medium heat.
2.      Blend in flour, salt, pepper and onion. Gradually stir in chicken broth. Cook, stirring constantly, until smooth and thickened.
3.      Add carrots, celery and potatoes. Cook until fork tender.
4.      Meanwhile, in a small frying pan, cook the mushroom in the butter until soft.
5.      Add mushrooms, peas, corn and chicken to vegetables mixture. Mix well and pour into casserole.
6.      Cover with pastry and slash to allow steam to escape.
7.      Bake in preheated 400oF for about 40 minutes or until pastry is golden brown.

**Note: I make this right on the counter. It is messy but makes a great pastry!
-          ¾ pound cold butter
-          3 cups flour
-          1 tsp salt
-          2/3 cup water


1.      Cut butter into small cubes using a knife
2.      Cover with flour and salt. Using a pastry blender (or two knives) cut butter and flour together until well combine, but still dry and rough.
3.      Slowly add water and mix (I use my pastry blender to start, but finish with my hands) and roll into a ball.
4.      Flour surface and roll and fold dough a couple times. Refrigerate for 15 minutes and repeat roll and fold process.
5.       Dough is ready to use.

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