Monday, July 21, 2008

Monday's Meal

This recipe reminds me of my childhood. Remember when your mom would make you a Swanson's chicken pot pie and you'd watch it cooking, getting all bubbly and you couldn't wait to dig into that flakey crust? Ahhh...the memories.

Chicken Pot Pie

the crust
2 1/2 cups of flour (plus some extra for dusting)
pinch of salt
6 oz of diced butter (plus extra for greasing your pan)
6 tbsp of cold water
milk for brushing your crust

the filling
1 cup of chicken stock
1 lb of skinless boneless chicken cut into bite-sized pieces
2 potatoes, coarsely chopped
1 egg, beaten
3 oz of cheddar cheese
2 scallions, chopped
1 tbsp of chopped sage
1/2 small bag of mixed veggies
salt and peeper to taste

To make the pie crust, sift flour and salt in a bowl Add the butter in until it resembles bread crumbs. Gradually add the cold water. Knead the dough lightly, cover and let chill for 1 hour

Now bring your chicken stock to a boil in a pan, Reducing heat, add the chicken, potatoes and veggies, letting simmer for approx 30 mins. Remove for heat and let cool for 20 mins or so. Drain off the liquid and transfer the chicken mixture to a bowl and stir in the remaining ingredients.

Now Preheat your oven to 375 degrees. Grease a 9 inch pie pan. Remove your dough from the fridge and placing it on a floured surface, shape into a ball. Roll out half the dough to a thickness of 1/4" and place in the pan. Spoon in the filling. Roll out the remaining dough and place it on top to cover the filling. Trim the edges. Cut 2 slits in top for venting. Brush with milk. Bake for 45 mins or until done. If edges are browning too fast you can cover them with foil. Serve with a nice green salad and some homemade bread. Enjoy!