As I peer from my kitchen window at the falling snow, I think of Chicken Pot Pie.
Chicken Pot Pie reminds me of my wonderful brother-in-law!
My two younger sisters and brother-in-law traveled from Oklahoma to be with us for Christmas one year. After being on the road for over 15 hours, they were welcomed with this special dish. It set the entire visit for relaxation. I never forgot how much my brother-in-law loved it. I believe he had three servings. If I can describe him: he loves God, his wife, and coffee. He is an impressive guitar player and he enjoys discovering foreign food. Overall, his heart is gold.
So for love of family and comfort food, I’m sharing my Chicken Pot Pie recipe.
2 tablespoons unsalted butter
1 cup yellow onion, chopped
2 chicken breasts, whole, boneless, skinless
6 cups water
1 cup carrot, sliced
1 cup celery, sliced
1 cup sweet peas, frozen
1/2 teaspoon salt
1/8 teaspoon fresh ground pepper
1/2 teaspoon parsley
1/2 cup all-purpose flour
1 cup cold water
In a Dutch oven or stock pot, melt butter over medium heat. Once butter is melted, add onions. Season with salt, pepper, and parsley. Saute onions until they become translucent; add the carrots and celery. Add water and bring to a boil. Carefully add the chicken breasts. Allow to cook for 45 minutes to an hour.
Once chicken is tender, cut the chicken into medium bite-size pieces. Return chicken to the pot and add the sweet peas.
In a small bowl, add 1 cup of cold water and whisk in the flour gradually to make a gravy. Gently stir the flour mix into the pot. Bring heat to low and allow soup to simmer, stirring occasionally. Once soup has thickened, turn off the heat and set aside.
My favorite crust to use is Paula Deen’s Perfect Pie Crust.
2 1/2 cups all purpose flour
1/4 teaspoon fine salt
3 tablespoons granulated white sugar
1/4 cup vegetable shortening, cold
12 tablespoons butter, cold and cubed
1/4 cup to 1/2 cup ice water
In a large mixing bowl, sift together the flour, salt and sugar. Add the shortening and break it up with your hands as you start to coat it all up with the flour. Add the cold butter cubes and work it into the flour with your hands or a pastry cutter. Work it quickly, so the butter doesn’t get too soft, until the mixture is crumbly, like very coarse cornmeal. Add the ice water, a little at a time, until the mixture comes together forming a dough. Bring the dough together into a ball. When it comes together stop working it otherwise the dough will get over-worked and tough. Divide the dough in half and flatten it slightly to form a disk shape. Wrap each disk in plastic and chill in the refrigerator for about 30 minutes.
Pour the filling equally in each bowl. Divide the dough into fourths and roll each piece into an 8-inch circle. Place dough over the bowl; it’s ok if it drapes down outside. Cut any excess, if needed. Press down against the bowl to seal and cut two small slits in top. (As you can see, I forgot to do so, but hey, it’s ok!)
Place bowls on a cookie sheet. Bake for 35 minutes or until pastry is golden brown. Allow pies to sit for about 10 minutes before serving.
If you have any questions, feel free to contact me. 🙂