Homemade Chicken Pot Pie

First of all, it’s been really long time since I’ve updated this blog! Luckily I have a great reason to share with all of you. I moved to Disney World two weeks ago! I’m in the Disney College Program and work at ‘Ohana in the Polynesian Resort! To read about my experiences working here, follow my Disney Blog “Once Upon a Time in Disney World.”

BUT before you head on over to my other blog, check out the last meal I made when I was back home in Oregon: Homemade Chicken Pot Pie.

There are two steps to making a chicken pot pie– making the crust and making the filling– so I’m going to split this entry into two parts.

Crust Ingredients:

2 Cups Flour

1 Cup Crisco or 3/4 Cup Lard

1/4 Cup water

Filling Ingredients:

One Roasted Chicken

2 Large carrots

6 Russet Potatoes

2 large pieces of celery

1 Onion

1 drained can of peas

1.5-2 Tablespoons Better than Bullion Chicken base

1/4 cup Flour

1 egg (optional)

————————Directions for Crust————————————

Step One: Place Lard or Crisco and Flour into a large bowl. Using your hands, squeeze ingredients together no more than 7 times. You don’t want to over kneed the crust or it won’t be flakey.

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After 7 squeezes, the dough should look like this.

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Step Two: Gradually pour water along the edges of the dough and scrape the sides of the bowl with your hands. Begin to pat dough together, ensure that all portions of dry dough come in contact with water and form a ball.

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Step Three: Place dough between two pieces of parchment paper. Do not use wax paper or the dough will stick! Press the center of dough firmly with the palm of your hand to begin flattening and then with a rolling pin, roll from the center of the mound to the edges. Do not roll firmly at the edges or they will become too thin. Continue to roll until dough is about 1/3 centimeter thick.

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Step Four: Place dough flat in the freezer while you make the pie filling.

————————-Directions for the Filling———————————-

Step One: Separate the chicken from the bones and juices. Place meat in a 9X13 pan or two standard pie plates. Place bones and juices in pot with a built in colander and fill pot with water until bones and just submerged. Boil for 30 minutes.

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Step Two: Meanwhile, chop carrots and potatoes. Set aside. Chop onion and celery. Set aside.

 

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Step Three: After boiling chicken stock, empty the colander, add Better Than Bouillon to the broth and place potatoes and carrots into the colander. Meanwhile, place onion and celery into a frying pan over medium heat. Sprinkle 1/4 cup flour over pan.

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Step Four: Using a ladle, pour about a cup of broth over frying pan, until a gravy is formed.

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Step Five: Remove potatoes and carrots from broth and distribute evenly over chicken. Add peas, and lastly, pour gravy evenly over the filling.

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Step Six: Remove crust from fridge. If you are making two pies like I am in the photos, cut the crust in half and lay flat over pie plate, folding the edges up to make it uniform. Be creative with your crust. I pressed the edges down with a fork for a little added flare.

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Step Seven: Place in the oven at 400 degrees for 15 minutes. Then if you’d like a shiny crust, brush with a raw scrambled egg. Drop temperature down to 350 degrees until golden.

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Thank you for reading and as always, feel free to ask questions!

Hannah

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