Sunday, April 17, 2011

Here's What's Cooking...Chicken Pot Pie

Matt and I have a terrible habit of getting really hungry around 10:11 p.m. and wanting more than a bowl of cereal or a sandwich. So last night, we decided to try out a new recipe, something that we haven't gotten around to doing for a couple months because of how crazy our schedules have been (and because we're in a dinner group and rarely have to make dinner for ourselves).

This chicken potpie recipe is scrumptious--we found it in my favorite cookbook of all time--Taste of Home's Prize Winning Recipes, 2007 (SO worth the $10 I spent on it). Seriously, this cookbook is worth finding on eBay and getting for yourself, because I've never made something out of it that I didn't absolutely adore.

The recipe is pretty straightforward; the only change I would suggest is making sure to roll the bottom pastry out even larger than it recommends so it for sure covers your dish all the way around the bottom and sides. This only took us about an hour to make, but it would take a lot less if the chicken were pre-cooked and cubed; all in all, with pre-cut chicken, you could prepare and bake the entire thing in about 45 minutes.

Old-Fashioned Chicken Potpie
Submitted by Marilyn Hockey, Lisle, Ontario


1/3 cup butter
1/3 cup all-purpose flour
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups water
2/3 cup milk
2 teaspoons chicken bouillon granules
2 cups cubed cooked chicken
1 cup frozen mixed vegetables

Pastry:
1-2/3 cups all-purpose flour
2 teaspoons celery seed
1 package (8 ounces) cream cheese, cubed
1/3 cup cold butter

In a saucepan, melt butter. Stir in flour, garlic, salt and pepper until blended. Gradually stir in water, milk, and bouillon. Bring to a boil; boil and stir for 2 minutes. Remove from the heat. Stir in chicken and vegetables; set aside.

For pastry, combine flour and celery seed in a bowl. Cut in cream cheese and butter until crumbly. Work mixture by hand until dough forms a ball. On a lightly floured surface, roll two-thirds of dough into a 12-in. square. Transfer to an 8-in. square baking dish. Pour filling into crust. Roll remaining dough into 9-in. square; place over filling. Trim, seal and flute edges. Cut slits in pastry.

Bake at 425 degrees for 30-35 minutes or until crust is golden brown and filling is bubbly.

Yield: 6 servings (and that's a true yield--even Matt didn't take much more than one serving at a time because it was so darn satisfying)

My rating: 5 Stars

1 comment:

  1. This looks really good! I'm always looking for yummy chicken recipes, so thanks for sharing. The Red Iguana is across the street from Leatherbys. That is also a yummy mexican restaurant. The Blue Iguana is on West Temple and just north of 2nd south. They are both really yummy.

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