Post by cuteascountry_Shortcake on Sept 20, 2005 16:05:32 GMT -6
This is my favorite Chicken Pot Pie recipe. It's from a the Casseroles cookbook in the Company's Coming by Jean Pare series.
Chicken Pot Pie
3 cups cooked chicken, cut up
10 oz. canned mushroom pieces, drained (I omit)
2 cups sliced carrots (I used the frozen baby ones whole)
2 cups cup up potatoes
1 cup frozen peas
1/2 cup chopped onions (I usually just add some dehydrated onion)
2 cups leftover gravy (or recipe below)
2 chicken bouillon cubes (do not use if you make the recipe)
1/4 tsp. onion powder (do not use if you make the recipe)
1/4 tsp. celery salt (do not use if you make the recipe)
Pastry for top -- your own or a mix (recipe below as well)
Put chicken and mushroom pieces into 3 quart (4L) casserole. Cook vegetables in salted water. If making gravy, do not add salt to vegetable water as gravy is salty. Add cooked vegetables to casserole. Stir lightly.
Only do if you have left-over gravy:
Heat gravy. Add bouillon cubes. Crush and stir to dissolve. Stir in onion powder and celery salt. Pour over meat and vegetables lifting with fork here and there to let gravy run through. Gravy should not be too thick.
If you have no left-over gravy, use this recipe:
Gravy
6 chicken bouillon cubes
1 beef bouillon cube
2 cups water
1/2 tsp. celery salt
1/2 tsp. onion powder
2 tbsp. cornstarch
1/2 cup water
Put bouillon cubes and water in medium size saucepan. Stir to dissolve as you bring to a boil.
Add celery salt and onion powder.
Mix cornstarch and water together. Pour into boiling bouillon mixture stirring until it boils again. Use in place of leftover gravy.
The gravy can get salty very quickly so be careful! I never buy the bouillon cubes, I just buy the powder and I'm not sure what the conversion is. I use about 2 or 3 tsp. of the chicken bouillon and just less than 1 tsp. of the beef bouillon. It's way easier for people to put extra salt on their food than it is to take salt out.
Roll out pastry to fit circle 1/2 inch larger in diameter than casserole top. Put over top with pastry fitting up sides a bit. Cut slits in pastry. Bake in 400 degrees F oven for 30 min or until heated through and light brown. Serves 6.
Pastry recipe
5 cups all purpose flour
2 tsp. salt
1 tsp. baking powder
3 tbsp. brown sugar
1 lb. lard, room temperature
1 egg
2 tbsp. vinegar
cold water
Measure flour, salt, baking powder and brown sugar into large bowl. Stir together to distribute all ingredients.
Add lard. Cut into pieces with knife. With pastry cutter, cut in lard until whole mixture is crumbly and feels moist.
Break eggs into measuring cup. Fork beat well. Add vinegar. Add cold water to measure 1 cup. Pour slowly over flour mixture stirring with fork to distribute. With hands, work until it will hold together. Divide into 4 equal parts. Each part is sufficient for a medium size 2 crust pie. Warp in plastic and store in refrigerator for 1 or 2 weeks. Store in freezer to have a continuing supply.
*I find I use 1/4 of the recipe to make the top for the pot pie. There is no pastry on the bottom of this recipe.*
This recipe looks somewhat complicated, but it's honestly really easy. I'm not much for making pastry and that works really easy too. I boil all the vegetables together as well, it seems to work. Best of luck to all!
Jaylene in Canada
Chicken Pot Pie
3 cups cooked chicken, cut up
10 oz. canned mushroom pieces, drained (I omit)
2 cups sliced carrots (I used the frozen baby ones whole)
2 cups cup up potatoes
1 cup frozen peas
1/2 cup chopped onions (I usually just add some dehydrated onion)
2 cups leftover gravy (or recipe below)
2 chicken bouillon cubes (do not use if you make the recipe)
1/4 tsp. onion powder (do not use if you make the recipe)
1/4 tsp. celery salt (do not use if you make the recipe)
Pastry for top -- your own or a mix (recipe below as well)
Put chicken and mushroom pieces into 3 quart (4L) casserole. Cook vegetables in salted water. If making gravy, do not add salt to vegetable water as gravy is salty. Add cooked vegetables to casserole. Stir lightly.
Only do if you have left-over gravy:
Heat gravy. Add bouillon cubes. Crush and stir to dissolve. Stir in onion powder and celery salt. Pour over meat and vegetables lifting with fork here and there to let gravy run through. Gravy should not be too thick.
If you have no left-over gravy, use this recipe:
Gravy
6 chicken bouillon cubes
1 beef bouillon cube
2 cups water
1/2 tsp. celery salt
1/2 tsp. onion powder
2 tbsp. cornstarch
1/2 cup water
Put bouillon cubes and water in medium size saucepan. Stir to dissolve as you bring to a boil.
Add celery salt and onion powder.
Mix cornstarch and water together. Pour into boiling bouillon mixture stirring until it boils again. Use in place of leftover gravy.
The gravy can get salty very quickly so be careful! I never buy the bouillon cubes, I just buy the powder and I'm not sure what the conversion is. I use about 2 or 3 tsp. of the chicken bouillon and just less than 1 tsp. of the beef bouillon. It's way easier for people to put extra salt on their food than it is to take salt out.
Roll out pastry to fit circle 1/2 inch larger in diameter than casserole top. Put over top with pastry fitting up sides a bit. Cut slits in pastry. Bake in 400 degrees F oven for 30 min or until heated through and light brown. Serves 6.
Pastry recipe
5 cups all purpose flour
2 tsp. salt
1 tsp. baking powder
3 tbsp. brown sugar
1 lb. lard, room temperature
1 egg
2 tbsp. vinegar
cold water
Measure flour, salt, baking powder and brown sugar into large bowl. Stir together to distribute all ingredients.
Add lard. Cut into pieces with knife. With pastry cutter, cut in lard until whole mixture is crumbly and feels moist.
Break eggs into measuring cup. Fork beat well. Add vinegar. Add cold water to measure 1 cup. Pour slowly over flour mixture stirring with fork to distribute. With hands, work until it will hold together. Divide into 4 equal parts. Each part is sufficient for a medium size 2 crust pie. Warp in plastic and store in refrigerator for 1 or 2 weeks. Store in freezer to have a continuing supply.
*I find I use 1/4 of the recipe to make the top for the pot pie. There is no pastry on the bottom of this recipe.*
This recipe looks somewhat complicated, but it's honestly really easy. I'm not much for making pastry and that works really easy too. I boil all the vegetables together as well, it seems to work. Best of luck to all!
Jaylene in Canada