Saturday, November 26, 2011
Chicken Pot Pie
I'm telling you straight up, this is the best pot pie I have ever made! Thank you to my rockin' sister-in-law, Jen, for the recipe! Yes, I messed with the filling adding nutmeg, a variety of veggies and a little cream, but, I didn't touch the crust...and this crust is OH-SO-GOOD! Who would have thought using cream cheese in the dough would yield such a magnificently golden, savory crust? This dish was warm, cozy and just the perfect thing to eat on a this very chilly evening! I will make this again and again during the winter months! I bet you will, too!
1/3 c. butter
1/3 c. flour
3 Tbl shallots, finely chopped
1 tsp garlic, minced
1/2 tsp salt
1/4 tsp pepper
1/2 tsp nutmeg
1 1/2 c. chicken broth
2/3 c. milk
2 Tbl light cream
2 c. cooked chicken, cubed
1/2 c. green beans, trimmed and cut into 1” pieces
1/2 c. frozen peas
1/2 c. corn (frozen or canned)
1/2 c. carrots, finely chopped (cut the carrots very small so they cook all the way through when baking)
1 2/3 c. flour
2 tsp celery seed
1 8oz pkg cream cheese, cold & cubed
1/3 c. butter, cold and cubed
1 Tbl milk (optional)
Preheat oven to 425F
Spray an 8"X8" baking pan with cooking spray. Set aside.
Melt butter in a large saucepan over medium heat. Add shallots & garlic; saute for 4 minutes, stirring often. Stir in flour, nutmeg and salt & pepper. Cook, stirring continuously, for 2 minutes. Add chicken broth and milk. Use a whisk to combine liquids with flour mixture. Bring to a boil. Boil for two minutes, stirring all the while. Remove from heat and add vegetables and cooked chicken cubes. Set aside.
Combine flour & celery seed in bowl. Cut in cream cheese and butter until mixture resembles course crumbs.
Work by hand until dough forms ball (you have to REALLY work dough to combine. If you are having trouble, add 1 Tbl of milk. Do not add more than 2 Tbl of milk). Once dough is fully combined, divide into two equal parts. On a lightly floured surface roll both halves of the dough into 8" squares. Place one of the rolled out crusts into the bottom of the prepared baking dish. Put dish in the preheated oven and cook for 10 minutes.
Remove dish from oven and pour all the filling on top of the bottom crust.
Place the other rolled dough on top of the filling. Poke holes in the crust with a fork to let steam escape while baking.
Bake for 30-35 minutes until crust is a golden brown. Enjoy!