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Tuesday, September 13, 2011

Chicken Pot Pie- For the Love of Cooking

For the rest of the week, I will be  featuring a recipe from the recipe blog that I reviewed yesterday.  "For the Love of Cooking".  Today- the recipe is Chicken Pot Pie.  For the full recipe and pictures you can visit her site at "For the Love of Cooking".

Currié's Chicken Pot Pie
Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Currié Reese

  • 2 cups of flour
  • 1 tsp salt
  • 2/3 cup of shortening
  • 5-7 tbsp ice cold water
  • Place one cup of flour in a bowl; next add the teaspoon of salt followed by the second cup of flour then add 5-7 tablespoons of ice water. Cut in the shortening with a pastry blender until mixture resembles coarse meal. Gently press mixture into a circle and cover with plastic wrap and refrigerate until ready to use.

    • 2 tbsp butter
    • 3 tbsp of flour
    • 1/4 cup of milk
    • 4 cups of chicken broth
    • 1/2 sweet yellow onion, diced
    • 4-5 small red potatoes, diced
    • 1 cup of carrots, diced
    • 1 cup of frozen corn, thawed
    • 1 cup of broccoli florets, cut into small florets
    • Meat from one small roasted chicken, shredded
    • Sea salt and freshly cracked pepper, to taste
    • Preheat the oven to 400 degrees.

      Heat a large skillet over medium heat. Add the butter to the skillet and once it has melted add the flour, stirring constantly for 1 minute. Slowly add the milk while mixing with a whisk. Next, slowly add the chicken stock, while mixing with a whisk. Once the roux and the broth have incorporated add the onion, potatoes, carrots, corn, broccoli florets, and chicken. Season with sea salt and freshly cracked pepper, to taste.

      Pour the pot pie mixture into a large 9x13 glass baking dish.

      Remove the dough from the refrigerator and roll out. Place dough on top o
      f the filling, pressing to the edge of the dish. Cut 4-5 slits in top of crust to allow steam to escape.

      Place in the oven and bake for 45-55 minutes or until crust is golden brown. Let stand for 10 minutes before serving. Enjoy.

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