Tuesday, November 17, 2009
Chicken Pot Pie from scratch
Some can get intimidated by chicken pot pie. It does take some work to make it, especially if you don't have access to ready made pie crust. Some thinks its a breeze by just using cream of mushroom soup, frozen veggies and canned chicken. But nothing beats the taste of homemade Chicken Pot Pie made lovingly for your family. If you want to know how to make chicken pot pie from scratch, read on.
Personally, making chicken pot from scratch can take literally a day to make. It's something I have to plan in advance. Before when I started making it, only hubby enjoyed this oven-baked goodie. But now I found a new fan - our eldest son Jai. Also, Jai has taken to eating a whole pie by himself. Now that's what I call a big thumbs-up. :)
1 1/2 cups all purpose flour
1/2 stick of butter
4 tablespoons of lard (yes lard or else it won't be flaky)
1 tsp salt
6-8 tablespoons of ice water
Dump all the flour in a large bowl. Cut the butter into pieces, add to the flour along with the lard. Add the salt and start mixing the butter and lard into the flour, rubbing it between your fingers. Once everything is incorporated into the flour (which now resembles like oatmeal) add the ice water slowly and begin kneading the dough. Try to add water and then kneading the dough until the dough comes together into a ball and is smooth and elastic. It should have the color of golden wheat. Wrap in plastic and store in the fridge for 30 minutes to let it rest.
Chicken Pot Pie
4 chicken breasts, diced
2 potatoes, peeled and diced
1 large carrot, peeled and diced
2 celery ribs, diced
1 large onion, minced
2 cups chicken broth
1 cup milk
1/2 cup flour
salt & pepper
2 tablespoons butter
1. In a large pot, cook the carrots, onion and celery together. This is called the mirepoix. Cook this for 5-7 minutes until you see golden bits of crust form at the bottom of the pan. That is good.
2. Add the cube chicken and cook until the chicken is cooked through. (Note, you can used cooked chicken too but don't stirfry as long).
3. Add soup broth and turn the heat up to let it boil. Once it starts to boil, turn the heat down and let it simmer until the carrots are cooked through (about 20-25 minutes).
4. Add the potatoes and let cook for 7 minutes. Salt and pepper the soup to taste.
5. Add the flour to the milk and stir until everything is mixed thoroughly. Add the milk-flour mixture to the pot and stir. Cook until the chicken mixture becomes thick. Turn off the heat and let it cool.
To assemble: Get a pie pan and oil it well. Add about 2-3 cups of the cooled chicken mixture. Roll out the dough that you have chilling in the fridge. Cover the pie pan with the dough, brush it with milk and cut some slits for the steam to come out. Bake in your over, at 345 degrees F for about 40-30 minutes, or until the top is nicely golden brown all over. Take out of the oven, let it cool for about 15 minutes before serving.
Serve and watch your brood demolish the pie.
Note: You can make mini pot pies but ladling the chicken mixture into custard pots and covering each with its own pie crust cover like the picture I have up on top.