family time
fa m i ly t i m e r e c i p e
CHICKEN POT PIE There are some foods that have become a tradition in our family. The smells and memories of these foods bring a sense of comfort to us. One of those meals is homemade chicken pot pie. by Stephanie Barber
INGREDIENTS: PIE CRUST INGREDIENTS:
ยบ FILLING ยบ
ยบ SAUCE ยบ
1 lb. skinless, boneless chicken breast halves (cubed)
(makes one crust)
1/2 c. butter or vegetable shortening
1 c. sliced carrots
1 1/2 c. all-purpose flour
1 c. frozen green peas
1/2 tsp. salt
1/2 c. sliced celery
1/2 c. cold water
1 /3 c. butter 2/3 c. chopped onion 2/3 c. all-purpose flour 1 tsp. salt 1/2 tsp. black pepper
ยบ PIE CRUST ยบ 2 (9") unbaked pie crusts
1/2 tsp. celery seed 3 1/2 c. chicken broth 1 1/3 c. milk
DIRECTIONS:
Prep Time: 40 min. Cook Time: 55 min. (Serves 8)
ยบ CRUST ยบ
1. Preheat oven to 375 degrees F.
1. Blend butter, flour, and salt together in a food processor until very
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to
crumbly. Add as much water as needed until dough holds together.
cover and boil for 15 minutes. Remove from heat, drain, and set aside.
2. Roll dough gently on a floured surface to about an inch larger than a
3. In another saucepan, over medium heat, cook onions in butter until
deep-dish pie plate. Fold carefully in half, lift to pie plate, and unfold.
soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly
Press into pan. Bake in oven for 10 minutes, then remove.
stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Pour chicken mixture into pie crust. Pour sauce over mixture. Cover
ยบ Time-Saving Tips ยบ
with top crust, seal edges, and cut away excess dough. Make several
โ ข Use a ready-made pie crust
small slits in the top to allow steam to escape.
โ ข Replace sauce with two cans of cream of chicken condensed soup
5. Bake in the preheated oven for 40 to 45 minutes or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
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