Thursday, November 14, 2013

Chicken Pot Pies



Chicken Pot Pies | Cooking on the Front Burner

Recently I went shopping with a couple girlfriends.  One of our friends wanted a day in the cities (aka Minneapolis/St. Paul).  I love bumming around up there - it's about a 75 minute ride from here so I offered to drive and we mapped out our day - besides the stores I really like that we don't have in our town (Crate and Barrel, World Market and a BIG Home Goods store), we added a new place called The General Store.  What a cool place!  We spent a couple hours wandering around - they have holiday stuff, clothing, jewelry, food items, kitchen stuff, decorating items and so much more.  Well, you are probably wondering where I am going with this so I'll tell you  - I found this cool baking pan that I just had to have.  The cover showed fruit pies or chicken pot pie - I really wanted it because I love serving food in individual servings. The company is called Chicago Metallic.

First up this past weekend I tried this recipe which was on the box.  It was really tasty and one was definitely enough.  The recipe is quite easy and it could be made into one pie by using a 9" pie plate instead.

Chicken Pot Pie

by Deb Attinella
Prep Time: 30 minutes
Bake Time: 30 minutes
Serves 4
Ingredients
    Crust
    • 2 cups sifted flour
    • 1 tsp salt
    • 3/4 cup shortening
    • 4-5 tbls ice water
    Filling
    • 1 lb boneless chicken cubed
    • 1 cup sliced carrots
    • 1 cup frozen peas
    • 1/2 cup sliced celery
    • 1/3 cup butter
    • 1/4 cup chopped onion
    • 1/3 cup flour
    • 1/2 tsp salt
    • 1/4 tsp black pepper
    • 1/4 tsp celery seed
    • 1 3/4 cups chicken broth
    • 2/3 cup milk
    Instructions
    Crust
    1. Sift the flour and salt. Use a pastry cutter to cut shortening into flour until it looks coarse
    2. Add ice water - 1 tbl at a time until it is moist enough to be formed into a ball
    3. Divide dough into 8 pieces
    Filling
    1. Combine chicken, carrots, peas and celery in a saucepan and add water just until mixture is covered. Bring to boil and cook for 15 minutes, drain and set aside.
    2. Preheat to 425
    3. In a separate pan, cook onions in butter until translucent. Add flour and seasonings. Carefully stir in chicken broth and milk. Simmer on med-low heat until thick then remove from heat
    4. Place dough in each individual container, then divide out chicken mixture in each (I felt I had too much mixture so put some aside).
    5. Pour creamy mixture over each (again I had extra - if you made one 9" pie then you would be ok)
    6. Cover each pie with top crust and seal edges well.
    7. You use an egg yolk mixed with 1 T of water to wash the crust
    8. Bake until golden brown about 25-30 minutes - let cool 10 minutes
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    I'll be anxious to try some fruit pies next as we still have apples from our tree.

    Chicken Pot Pie | Cooking on the Front Burner #chickenpotpie


    Chicken Pot Pie | Cooking on the Front Burner #chickenpotpie

    Grab a fork and dig in!  And eat your peas and carrots!


    16 comments:

    1. These pot pies look so yummy, Deb! :) The perfect comfort food!
      Pinned & sharing.

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    2. I love chicken pot pie and yours looks amazing! I make personal sized ones from my family every Christmas. :)

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    3. Hey Deb--it looks delicious! I do love anything in individual servings. And Chicken Pot Pie is a family favorite. It's pinned. Have a great weekend.
      Sound like your shopping trip was great. It is so fun to wander around in kitchen stores. If you ever get to Utah you must visit Gygi's. It is my 'one weakness'! Do you watch BBC series From LarkRise to Candleford? It's fun.

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    4. I was just thinking as I was looking at the picture that these pies are the cutest!! I have to find me one of those pans! The pies are not only cute, but they look delicious with that golden butter crust.

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    5. I have that same pan, but I had to order mine online! I think I need to make some mini pot pies this winter for sure. :)

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    6. can I just say, all pans should have a removable bottom! It would make food look so nice.
      I love chicken pot pie oh so much! Thanks for sharing your recipe on Foodie Friday

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    7. I LOVE chicken pot pies. This looks so hearty and delicious Deb! Have a great week. :)

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    8. I think I need one of those pans to make these awesome chicken pot pies, Deb! Yummmm! Thanks so much for linking up to Freedom Fridays - Enjoy the rest of your week! :)

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    9. I'd love to be eating one of thes eright now!~ and I would eat all of my veggies

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    10. Chicken pot pie is one of my favorites and yours looks so wonderful! Perfect comfort food :) Thanks for sharing Deb and hope you have a great week!

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    11. I love a good chicken pot pie, the perfect comfort food! thanks for sharing http://www.handmadeintheheartland.com/

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    12. the recipe lists flour for crust but not for filling, how much is used in filling?

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      Replies
      1. I went to the Chicago metallic Bakeware site-but saw 2 different pans that could have been used for your pot pies. One had a cut out plastic cutterto make the top crust and it cost about $27.00. The other on e was about $19.00 but it did not have the crust cutter. Which one did you purchase for your pot pies? Thanks so much.

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    13. I LOVE pot pies but have never made mini ones before! I'm absolutely in love!

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