butter top bar

butter top bar

Tuesday, January 11, 2011

Rotisserie Chicken Pot Pie

To start, you should probably know this recipe takes a long time. It has many steps, and if you want it to be really good (and I'm sure you do), you will want to make your own crust.
Yes, I know what you're thinking. Make my own pie crust? Yes, that's right, I said it. You can make your own crust, it's very easy, and I'll tell you how. I promise! 
But, if you really don't feel like making it yourself, buy two small crusts from the store, and use this recipe. I'm sure you'll be slightly happy with the outcome, hehe. 
Actually, I'm sure it will be delicious either way.
The reason I really like making my own crust, is because for this recipe, it fits perfectly in a deep-dish pie plate. And if you make your own crust, you'll have enough dough to fit the plate. I used a rotisserie chicken for this, and it worked out very well.

Katie's Rotisserie Chicken Pot Pie

1 pound of rotisserie chicken, cooked and cut into little pieces
1 cup sliced carrots
1 cup frozen green peas
1/2 cup frozen corn
1/2 cup butter
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
2 teaspoons garlic
1 3/4 cups chicken broth
2/3 cup milk (or half and half)
Chicken broth to cover vegetables

Two frozen pie crusts 
two homemade pie crusts, one for top and bottom (recipe below)

Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, peas, and corn. Add chicken broth to cover and boil for 10-15 minutes. Remove from heat, drain and set aside.

In the saucepan over medium heat, cook butter and garlic until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk (or half and half). Simmer over medium-low heat until thick. Pour chicken and vegetable mixture into liquid mixture and stir.

Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

Bake in the preheated oven for 30 to 40 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Flakey Pie Crust Recipe

4 cups flour
2 tsp salt
1 1/3 cup shortening
ice water (somewhere around 16 Tablespoons, probably, depending on humidity)
Whisk the flour and salt together
Use fingers to pinch shortening and flour mixture together until resembles small clumps
Sprinkle 8ish Tablespoons of ice water over surface and mix lightly and quickly with a fork.
If dough doesn’t stick together, add 1-2 more Tablespoons, mix again. Repeat until dough starts to hold together.
Press the dough together. Divide into 2 balls.
Roll each ball until about 3″ larger than pie pan’s diameter. Fold in qurters.
Cook according to filling recipe.
Once filling is inside of pie, top with remaining crust, attach to lower crust by folding under bottom crust.

1 comment: