Classic Chicken Pot Pie

Name: Classic Chicken Pot Pie
Cuisine: American
Ingredients: Crust:; 2 cups AP flour; 1/2 tsp salt; 2/3 cup butter, softened; 1/2 cup ice cold water; Filling:; 1 medium onion, diced; 1 pound chicken, cubed; 3 medium carrots, sliced thin; 3 medium potatoes, small dice; 2 cups frozen peas; 2 cups low sodium chicken stock; 1 tsp Italian seasoning; to taste Salt & Pepper; 1 tsp corn starch

icancervive10 @cook_3379905

You can replace the butter with refined coconut oil (solid) and cut down on the cholesterol. Crust turns out perfectly :)

icancervive10 @cook_3379905

You can replace the butter with refined coconut oil (solid) and cut down on the cholesterol. Crust turns out perfectly :)

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Ingredients

Crust:
2 cupsAP flour
1/2 tspsalt
2/3 cupbutter, softened
1/2 cupice cold water
Filling:
1medium onion, diced
1 poundchicken, cubed
3medium carrots, sliced thin
3medium potatoes, small dice
2 cupsfrozen peas
2 cupslow sodium chicken stock
1 tspItalian seasoning
to tasteSalt & Pepper
1 tspcorn starch

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Steps

1

Preheat oven 400°F.
2

Start with filling. Saute onion in olive oil until translucent. Add chicken and cook until no longer pink. Add carrots, potatoes, and stock. Cook until potatoes are tender.
3

While filling cooks, blend dry ingredients for crust. Cut in softened butter. Gently mix in water. Flour flat surface and roll out half the crust and place in 9" pie plate.
4

When veggies are tender, mix corn starch into small amount of cold water or stock and add to chicken and veggies. Bring to a bubble and cook until thickened. Stir in peas and seasoning. Pour filling into crust.
5

Roll out second half of the crust and top pie. Trim excess crust about 1" around pie plate, tuck and flute to seal edges. Cut a few slits as vents in top crust.
6

Bake at 400° for 60 minutes or until crust is golden
7

After the family had their fill

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Cooksnaps

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icancervive10 @cook_3379905

on January 26, 2016 00:58

Started cooking/baking with Gram just as soon as I was old enough to stand in a chair, with her apron tied around my chest. Made my first solo Thanksgiving meal at age 8. Putting a new flair on classic nothern New England style cooking.