It was time for me to cook a good meal. We've been living off of sandwiches and other simple fare, which there's nothing wrong with that...we just needed a good, hearty meal. I had also defrosted some chicken and ground turkey, so I had a few options. I think the fam was tired of spaghetti, so I thought...what about chicken pot pie?
The problem: me and chicken pot pie haven't had a good relationship. Just when I think I'm going to have a great turn-out...something is not right. I think a big problem is that I try to go rogue and not use a recipe. Another bad idea. I'm just a recipe girl. I can't help it. I am trying to work on my cooking instincts...I mean I watch enough Food Network that I should know how to prepare just about anything. That theory is not quite playing out just yet.
So I pick up my handy Better Homes and Gardens Cookbook. It was one thing I wanted from the time I was little and saw my Mom always using it. "Chicken Potpies" was right there on pg. 406. I gave it a shot. I also made a homemade pie crust from the same cookbook. I don't usually keep already-made crusts on hand, but I do always have flour, coconut oil (which can substitute for shortening), and other ingredients. The results: I was so excited because I think this is the best potpie I've ever made!
Chicken potpies (I just did one, but you can make several small ones with this recipe)
from: Better Homes and Gardens Cookbook
1 10 oz package of frozen peas and carrots (I used the frozen mixed veggies)
1/2 cup chopped onion (1 medium)
1/2 cup chopped fresh mushrooms (I didn't use these)
1/4 cup margarine or butter (I think I used more like a tablespoon)
1/3 cup all-purpose flour
1/2 tsp. salt
1/2 tsp dried sage, marjoram, or thyme, crushed (my sage looked kind of weird to me, so I didn't use any extra spice. I did add 1 large chopped garlic clove, though)
1/8 tsp pepper
2 cups chicken broth (I used some that I had left over from cooking a chicken a little while back)
3/4 cup milk
3 cups cubed cooked chicken or turkey (I cooked a small pack of organic chicken tenders...so it wasn't a full 3 cups)
1/4 cup snipped fresh parsley (no...didn't have this one, either)
1/4 cup diced pimiento (?--if that's pimento...yuck! Didn't add that! : ))
1. Prepare pastry. Set aside. Cook frozen veggies according to package. (I'll put the pastry recipe I used after this recipe)
2. In a saucepan cook onion and mushrooms in margarine or butter till tender. (right before I added the flour I put my garlic in a cooked it for about a minute) Stir in flour, salt, sage, marjoram, or thyme and pepper. Add chicken broth and milk all at once. Cook and stir till thickened and bubbly. (this takes a little while) Stir in drained veggies, chicken, or turkey, parsley, and pimiento; cook till bubbly.
3. Pour mixture into six 10 oz casseroles (or use a 2 qt rectangular baking dish. (I used a regular pyrex pie dish)
4. (the following is directions for the individual pies) Roll pastry into a 15x10 in rectangle. Cut into six 5-inch circles and place atop the 10 oz casseroles. (or roll into a 13x9 in rectangle and place it over the rectangular dish) Flute edges of pastry and cut slits in the top for steam to escape. Bake in a 450 degree oven for 12 to 15 minutes or till pastry is golden brown. Makes 6 servings.
Yum! I think ours would've been even tastier with some spices, but it was still very good. And one of the things that made it so good was the flaky crust! I did a double-crust pie.
Pastry for Double-Crust Pie
2 cups all purpose flour (I used King Arthur's white-wheat)
2/3 cup shortening (I used coconut oil in its solid form!)
6 to 7 tablespoons of cold water
1/2 tsp salt
1. Stir together flour and salt. Using a pastry blender (my pastry blender was a fork : )), cut in shortening till pieces are pea-size.
2. Sprinkle 1 tablespoon at a time of the water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tbsp water at a time, till all the dough is moistened. Divide in half. Form each half into a ball.
3. On lightly floured surface, flatten 1 dough ball. Roll from center to edges into 12 in. circle.
4. To transfer pastry, wrap it around the rolling pin (aka--large glass), unroll into a 9 in. pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Transfer filling to pasty-lined pie plate. Trim pastry even with rim of pie plate.
5. Roll remaining dough into a circle about 12 inches in diameter. Cut slits to allow steam to escape. Place remaining pastry on filling, trim 1/2 in beyond the edge of plate. Fold top pastry under bottom pastry.Crimp edge as desired. Bake as directed in individual recipes. Makes 8 servings.
This crust turned out light and almost flaky. It was really good! I love using coconut oil!
We also made a cake tonight with my little chef, Isaac. It was fun...and it turned out good! I'm waiting right now for it to cool so I can ice it. And my icing...I did Wilton's buttercream....but I substituted coconut oil for the shortening! There was a slight difference in taste...and I didn't use as much powdered sugar...but it was still very good!
Hope you enjoy!
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