Wednesday, November 30, 2011

Chicken Pot Pie By Courtney Keith

Chicken Pot Pie Ingredients:

3-4 lb chicken, diced into sections or pieces

Pie dough (recipe below)

1/4 cup butter

Pepper and salt

1 cup of use (avoid non-fat milk)

4 glasses of chicken stock

8" baking dish or pie pan


Preheat your oven to 400 degrees. Place the waste chicken within a large pot and add sufficient water to pay the very best on the chicken. Bring round a boil after which it lower heat to medium-low and slowly boil before the meat is falling apart. As you move the meat cooks, it is possible to prepare the pie dough and grease the baking dish.

Slice the dough by two after which roll half to around 1/8 inch thick. Carefully place the rolled out dough from the bottom from the pan. If you experience any over-hanging pie dough, cut it in the edges from the pan and hang aside.

Place shredded chicken within the dish plus the remaining dough. When possible, layer the chicken as well as the leftover pie dough. Pour inside the milk and evenly distribute with two tbsp with the butter. Sprinkle with pepper and salt to taste.

Next, grab the other half of the pie dough and roll into a long 1/4 inch thick rectangle. Dice the rest of the two tablespoons of butter into tiny pats and dot on the dough. Fold the pie dough into thirds and straighten. Repeat yet again. This will be sure that the butter is blended in the dough. Roll in a thin circle and cover the most notable 50 % of the pie. Squeeze the edges together after which slice an opening from the the top to the allow empty words to escape.

Bake the chicken pot pie from the oven for 35-45 min till the juices bubble along with the crust is golden brown.

Pie Dough Ingredients:

2 cups flour
1 tsp salt
1 cup butter, diced into small pieces or shortening
3/4 cup of ice water


Within a large mixing bowl, mix the flour and salt after which it work the butter lightly into the flour using either two forks or a pastry blender. When the flour mixture seems as if coarse meal, slowly add the ice water and combine just prior to the dough can take together. Don't over mix, otherwise the dough can get "gummy". Wrap in plastic wrap and chill from the fridge for 60 minutes so that you can "rest".


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