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Chicken Pot Pies  
Recipe Number: 1673
Contributor: DaisyLover
Rating: Recipe Unrated
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Serves: -
Calories Per Serving: -
Preparation Time: -
Difficulty: Easy
Print Friendly Version
Ingredients:
Pie Crust
4 Cups flour
1 3/4 cups Crisco (or lard if you prefer)
pinch of salt
1/2 cup water
2 beaten eggs
2 tsps. vinegar
Chicken Pot Pies
Pie Crust Dough for a double crust
1/2 cup butter (1 stick) divided
1 medium onion, chopped
1 cup EACH - diced carrots, celery and corn
1 cup fresh or frozen peas
1/2 cup dry white wine
4 cups shredded chicken (I roast 4 chicken breasts with the bone with thyme, rosemary and garlic pepper for one hour) or turkey, your own mixture of savory spices, etc.
Salt - I use no salt
Pepper - freshly ground is best
3 cups Chicken Stock - homemade is best but if you don't have it on hand, use any low-sodium or unsalted store-bought
1 Tablespoon Thyme leaves
1 teaspoon crushed Rosemary - this can be very overwhelming but if you like it, use more.
1/3 cup flour
1 cup heavy cream.
Cooking Instructions:
Pie Crust

Mix together flour, Crisco, and salt with a pastry blender or fork until the size of small peas

Put vinegar in water then mix in beaten eggs.

Mix with the flour mixture just until blended together. Refrigerate for 20 minutes. Roll out on floured board.

Chicken Pot Pies

Using a ramekin as a template, trace 6 circles on the pie crust dough adding 1 inch for overhang on all sides. Place on tray. Cover with plastic wrap and refrigerate until ready to use.

Melt 4 Tablespoons of the butter in a large skillet on medium-high heat. Add onions, carrots and celery; cook and stir 5 minutes. Add corn and peas; cook and stir 3 minutes or until tender. Add wine to skillet and bring to a boil. Stir in chicken and season to taste and set aside.

Melt remaining 4 Tablespoons butter in a medium saucepan on medium heat. Sprinkle with four. Stir with a whisk until mixture is well blended. Reduce heat to medium-low; cook and stir 2 minutes or until mixture turns golden. IMMEDIATELY add 1 cup of stock, whisking until mixture is smooth. Whisk in remaining stock and heavy cream until smooth. Stirring constantly, bring to a boil on medium-high heat and boil for 1 minute OR until sauce is thick.

Pour over mixture in skillet, then toss gently until well coated.

Fill each ramekin about 3/4 full with chicken mixture. Place a pastry round on top of each ramekin. Press excess pastry firmly all around sides of ramekin.

Place ramekins on a baking sheet and bake in a preheated 400 oven for 20-25 minutes or until golden brown.


Additional Comments:
Special Equipment:

6 ramekins or souffle dishes (8 or 10 ounce)

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