Winner, Winner, Chicken “Pot Pie” Dinner
When I had pot pies for dinner as a kid, my favorite thing to do once it was baked, was to pop it out upside down on my plate and go for it! Of course, these were baked from a frozen state, but they were little gems of comfort food (as long as you got the flavor you wanted)!!! There were 6 of us kids, if only we had realized we outnumbered the parents we might have gotten our favorites each time, maybe.
This pot pie is not for the faint of heart, you might want to work in the yard all day or go on a 10-mile hike to work up an appetite, because this is a very hearty dinner and you will not come away hungry (I should have shared mine, but I didn’t ).
The crust I always use for pot pies is what is called English Wig (it has egg and vinegar). It’s very tender and super flaky, but don’t be fooled, it wholeheartedly meets the challenge head-on for the filling it’s required to hold. (Hum the Rocky Theme or Final Countdown here)
And yes, there is a bottom crust, I MUST HAVE A BOTTOM CRUST! I feel like I am being “jipped” if there is only crust on top.
Okay, so here we go, recipe and instructions below. Get ready to be full.
Rolling and cutting out the bottom crusts; cut about 1/2 to 3/4 inch larger diameter than the pot pie plate.
Another view of the finished pie!
- 5 cups chicken stock
- 3/4 cup flour
- 1 cube butter
- 1 cup onions, chopped
- 1 cup celery, chopped
- 2 cups carrots, peeled and coarse chopped
- 1 cup frozen green beans
- 2 cups potatoes, peeled and coarse chopped
- 6 cups cooked cubed chicken or turkey
- 1-1/2 teaspoons pepper
- 1 teaspoon salt
- 1/2 teaspoon turmeric (for color)
- 2 eggs +2 Tablespoon water (beaten)
- 2 recipes English Wig pie crust (see below)
- 1-1/2 Cups Vegetable Shortening
- 3 Cups All-Purpose Flour
- 1 Whole Egg
- 5 Tablespoons Cold Water
- 1 Tablespoon White Vinegar
- 1 teaspoon Salt
- Cut shortening into flour and salt. In separate bowl with a fork beat egg, water, and vinegar. Pour liquid all at once into flour mixture and mix just enough to make a ball. The dough will be soft, but still rolls out great.
- Preheat oven to 375.
- With about half of the butter, saute onions and celery at medium to high heat until onions start to turn translucent, set aside.
- In a sauce pan, cover potatoes, carrots and green beans with water and boil until carrots are just tender (I sometimes use chicken broth or chicken stock for more flavor and then strain, reserving the liquid for the stock called for in the recipe).
- In the same pan with the sauteed onions/celery, over medium to high heat add in remaining butter, once melted, whisk in flour to make roux and then add in all of the chicken stock and cook until thickened (about 2 to 5 minutes). Remove from heat and add pepper, salt, turmeric and the drained potatoes, carrots, green beans and cooked chicken.
- Roll out the bottom crusts and cut about 1/2 to 3/4 inch larger diameter than the pot pie plate.
- Measure about 1-1/2 cups filling per pot pie, brush egg wash around edges, place on top crust, cut off extra dough, crimp with fork to seal, brush top crust with egg wash, and cut vent holes in top.
- Place pies on large cookie sheet (dough will bubble out shortening and make a mess in your oven if you don't). Bake @ 375 for 45 to 50 minutes.