Umm, comfort food!
Each time we make this Chicken Pot Pie, I am reminded of my friendship with my dear friend and quilting buddy, Mary. I'm not sure where she got this recipe so I just tell friends it's from Mary's kitchen.
In fact, let's just call it Mary's Chicken Pot Pie!
Pie Filling Ingredients:
1/3 cup butter
1/3 cup flour
1/3 cup onions, chopped
1/2 tsp. salt
1/4 pepper
1 3/4 cups chicken broth
2/3 cup milk
2 cups cooked chicken, cut into cubes
1 10 oz. pkg frozen peas and carrots
Celery Seed Pastry:
2/3 cup, plus 2 TBSP butter
2 cups flour
2 tsp. celery seed
1 tsp. salt
4-5 TBSP water
In fact, let's just call it Mary's Chicken Pot Pie!
Pie Filling Ingredients:1/3 cup butter
1/3 cup flour
1/3 cup onions, chopped
1/2 tsp. salt
1/4 pepper
1 3/4 cups chicken broth
2/3 cup milk
2 cups cooked chicken, cut into cubes
1 10 oz. pkg frozen peas and carrots
Celery Seed Pastry:
2/3 cup, plus 2 TBSP butter
2 cups flour
2 tsp. celery seed
1 tsp. salt
4-5 TBSP water
Instructions for Pie filling:
In a bowl, combine flour, salt and pepper. Set aside.
In a medium pan, heat butter on low until melted.
Add chopped onion and sate for a few minutes.
Add flour mixture and cook on low to med. heat, stirring constantly
until mixture is smooth and bubbly.
Remove from heat.
Stir in chicken broth and milk and heat to boiling while stirring constantly.
Boil and stir for 1 minute.
Stir in chicken and frozen vegetables.
Reserve.
Instructions for Celery Seed Pastry:
Mix flour, celery seed and salt in a bowl.
Cut butter into flour mixture until particles are the size of peas.
Add/sprinkle water into dough, 1 TBSP at a time using a fork
until all flour is moistened and pastry cleans the side of the bowl.
If pastry is too dry, add more water, 1 TBSP at a time.
Gather into a ball.
Take and roll out 2/3 of the pastry into 13" or more circle
on wax paper or a lightly floured board.
Place pastry into a pie plate or a 9" x 9" x 2" pan.
Pour filling into pastry lined pan.
Roll remaining pie dough into and 11" or more circle and place over
pie filling.
Roll under and flute edges.
Cut slits in center of pie to allow steam to escape during baking.
Cook uncovered in a 450 degree oven for 30-35 minutes or until
crust is golden brown.
In a bowl, combine flour, salt and pepper. Set aside.
In a medium pan, heat butter on low until melted.
Add chopped onion and sate for a few minutes.
Add flour mixture and cook on low to med. heat, stirring constantly
until mixture is smooth and bubbly.
Remove from heat.
Stir in chicken broth and milk and heat to boiling while stirring constantly.
Boil and stir for 1 minute.
Stir in chicken and frozen vegetables.
Reserve.
Instructions for Celery Seed Pastry:
Mix flour, celery seed and salt in a bowl.
Cut butter into flour mixture until particles are the size of peas.
Add/sprinkle water into dough, 1 TBSP at a time using a fork
until all flour is moistened and pastry cleans the side of the bowl.
If pastry is too dry, add more water, 1 TBSP at a time.
Gather into a ball.
Take and roll out 2/3 of the pastry into 13" or more circle
on wax paper or a lightly floured board.
Place pastry into a pie plate or a 9" x 9" x 2" pan.
Pour filling into pastry lined pan.
Roll remaining pie dough into and 11" or more circle and place over
pie filling.
Roll under and flute edges.
Cut slits in center of pie to allow steam to escape during baking.
Cook uncovered in a 450 degree oven for 30-35 minutes or until
crust is golden brown.
Oh dear me, it's so delicious!
Thanks Mary
~ Christa ~
Thanks Mary
~ Christa ~
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5 comments:
MMmmmmm! That sounds so delicious! Just the thing for an evening supper on one of our now cool, crisp fall days!
Thanks for sharing the recipe!
Blessings!
I agree with Lady Farmer...a perfect fall dinner! How interesting with the celery seed in the pastry too, I shall be giving this a try.
Thank You!
~Nadine
Now that sounds yummy!! Dilemma...I just made one batch of stock today that is meant for soup...does this mean I have to wait a whole week before trying this one out!? :) Thanks for sharing your recipes...I love to try new things in the kitchen.
Blessings,
Camille
Oh so yummy ~ but I have to give most(ok, all) of the credit to the 1984 Betty Crocker cookbook I got for a wedding gift ~ but I like to give it out because it has been so simple and good ~ and most of us don't think about making pot pie. So much better than the cheap ones in the freezer section in the grocery store. This can also be made ahead and comes out great... Just make the bottom crust, freeze in pie dish, roll out and freeze the top crust between freezer/waxed paper, make the filling and freeze separate. Defrost all when you want it - then add filling, place top crust on and cook. This has helped when you have unexpected guests. Always having something good available is so hospitable. (Freezing filling inside the pie crust can make it soggy)
So glad it reminds you of me Christa, you are missed out here, but I know you are where God wants you, and you're really loving it!!!
~ your California quilting buddy,
Mary
Hi Christa!
Just had to drop over to tell you that I made this tonight for my family...YUMMY!! Actually, I made two!! Thanks for sharing. Also, I posted about it on my blog and linked back here...thought you might like to know. :)
Blessings,
Camille
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