Chicken Pot Pie

I finally got the courage to make chicken pot pie. I can't say that it's a childhood favorite because well, I'm Mexican and the closest we come to chicken pot pies are tamales de pollo, which are so not pies! And although in reality they aren't very difficult to make, the thought of baking up a disaster made me nervous. Silly, yes, but that's just me. So after much anticipation and years of procrastination I finally worked up the courage and... tada!

Don't they look yummy! And to think that I was missing out on these all these years.

I thought I'd save you the trouble and give you a tried and true recipe. I have trouble sticking to recipes and although I said I wouldn't change a thing this time around, I couldn't resist so here is my slight variation.  ENJOY!

for the FILLING:

2 cups of homemade chicken stock
14 ounces boneless, skinless chicken breasts (cut into 1/2-inch pieces)
2 carrots (peeled and cubed)
2 ribs celery (sliced)
1 medium onion (chopped)
1 1/2 tbsp chicken bouillon granules
1/4 tsp black pepper
1/4 cup butter
3 tbsp cornstarch
2 tbsp flour
1 cup heavy whipping cream
1 cup frozen peas

In 4-quart saucepan boil chicken stock, chicken, carrots, celery, and onion. Reduce to a simmer and cook for 10 minutes, stirring occasionally. Add chicken bouillon, pepper and butter. Dissolve cornstarch and flour into whipping cream and stir into chicken mixture. Simmer 3 minutes stirring frequently until thickened. Add peas and set aside.


Heat oven to 400 degrees F

for the CRUST:

2 cups all purpose flour
1 tsp salt
1 1/2 sticks chilled unsalted butter (cut into 1/2" pieces)
6 tbsp iced water, more as needed

Combine flour and salt. Using pastry blender, cut in butter until particles the size of small peas form. Alternatively, you may use your fingers and quickly rub the flour and butter pieces together. Sprinkle one tablespoon of water at a time over flour mixture and toss with fork to blend. Add enough water to hold the dough together.


Form dough into two balls. Roll out bottom crust on floured surface to about 1/8" thick and cut out rounds to desired width. The size of your rounds depend on your baking dish, ramekins, pie plate, etc. Ease the dough into the baking dish loosely and press in place. Pour filling onto bottom crust. Roll out top crust on floured surface to about 1/8" thick and cut out rounds to desired width. Cover filling with top crust and seal both crusts by pressing a fork over the edge of both crusts. Bake for 30 to 35 minutes or until the crust is golden brown and filling is bubbling.

Makes 9 four ounce ramekins or one 9" pie

http://www.cdkitchen.com/recipes/recs/448/Marie-Callenders-Chicken-Pot-100007.shtml