Classic Chicken Pot Pie

icancervive10
icancervive10 @cook_3379905

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

Classic Chicken Pot Pie

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icancervive10
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

  1. Crust:
  2. 2 cupsAP flour
  3. 1/2 tspsalt
  4. 2/3 cupbutter, softened
  5. 1/2 cupice cold water
  6. Filling:
  7. 1medium onion, diced
  8. 1 poundchicken, cubed
  9. 3medium carrots, sliced thin
  10. 3medium potatoes, small dice
  11. 2 cupsfrozen peas
  12. 2 cupslow sodium chicken stock
  13. 1 tspItalian seasoning
  14. to tasteSalt & Pepper
  15. 1 tspcorn starch

Cooking Instructions

  1. 1

    Preheat oven 400°F.

  2. 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. 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. 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. 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. 6

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

  7. 7

    After the family had their fill

    A picture of step 7 of Classic Chicken Pot Pie.
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icancervive10
icancervive10 @cook_3379905
on
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.
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