Post by Loupy on Nov 13, 2016 14:09:54 GMT -7
Single Crust Pot Pie with Chicken or Turkey
From: Jessica @ goodcheapeats.com/
This Single Crust Pot Pie comes together quickly, particularly if you’ve got holiday leftovers. Be sure to add it to the rotation for this holiday season.
Preparation Time: 30 minutes
Cook time: 45 minutes
Total time: 1 hour 15 minutes
8 to 12 servings
Ingredients:
2 tablespoons olive oil
1 cup chopped onion
1 cup chopped celery
1 cup sliced mushrooms
1 cup chopped carrots
fine sea salt and freshly ground black pepper
4 cups cooked and cubed red potatoes
3 cups cooked and chopped chicken or turkey
1 batch homemade cream of chicken soup (about 2 cups) or leftover gravy
1/2 teaspoon dried dill
1/2 teaspoon dried summer savory
1/2 teaspoon dried thyme leaves
1 1/2 cups unbleached, all-purpose flour
1/2 cup butter, cut into cubes
1/4 cup ice water
Instructions:
Preheat the oven to 375 degrees. Spray a 9×13-inch baking pan with nonstick cooking spray.
In a large nonstick skillet, heat the oil until shimmering. Add the onion, celery, mushrooms, and carrots.
Saute on low for 15 minutes until the vegetables are tender and caramelized.
Season to taste with salt and pepper.
Meanwhile, simmer the potatoes in salted, boiling water if you don’t already have leftover cooked potatoes to use.
In a large bowl, combine the cooked vegetables, cream of chicken soup, chicken, and herbs.
Pour this mixture into the prepared baking dish.
Prepare the pastry crust.
In a food processor fitted with a metal blade, pulse together the flour, butter, and 1/2 teaspoon salt, until coarse crumbs are formed.
Alternatively, you can do this in a bowl with a pastry blender or two table knives.
Add the water a few drops at a time until the dough comes together easily.
Transfer the dough to a lightly floured surface and roll out to a 10×14 inch rectangle.
(If you are freezing a pot pie, chill the filling prior to fitting the crust.)
Fit the dough over the top of the chicken filling.
(If you’re going to freeze the pie, wrap it well and store in the freezer at this point.)
Cut a few vent holes and bake for 45 to 60 minutes until the crust is golden brown and the filling is bubbly.
If baking a frozen pie, do not thaw.
Place the pie in a 400 degree oven for 15 minutes.
Then reduce the heat to 375 degrees and continue baking until done, about 45 minutes more.
From: Jessica @ goodcheapeats.com/
This Single Crust Pot Pie comes together quickly, particularly if you’ve got holiday leftovers. Be sure to add it to the rotation for this holiday season.
Preparation Time: 30 minutes
Cook time: 45 minutes
Total time: 1 hour 15 minutes
8 to 12 servings
Ingredients:
2 tablespoons olive oil
1 cup chopped onion
1 cup chopped celery
1 cup sliced mushrooms
1 cup chopped carrots
fine sea salt and freshly ground black pepper
4 cups cooked and cubed red potatoes
3 cups cooked and chopped chicken or turkey
1 batch homemade cream of chicken soup (about 2 cups) or leftover gravy
1/2 teaspoon dried dill
1/2 teaspoon dried summer savory
1/2 teaspoon dried thyme leaves
1 1/2 cups unbleached, all-purpose flour
1/2 cup butter, cut into cubes
1/4 cup ice water
Instructions:
Preheat the oven to 375 degrees. Spray a 9×13-inch baking pan with nonstick cooking spray.
In a large nonstick skillet, heat the oil until shimmering. Add the onion, celery, mushrooms, and carrots.
Saute on low for 15 minutes until the vegetables are tender and caramelized.
Season to taste with salt and pepper.
Meanwhile, simmer the potatoes in salted, boiling water if you don’t already have leftover cooked potatoes to use.
In a large bowl, combine the cooked vegetables, cream of chicken soup, chicken, and herbs.
Pour this mixture into the prepared baking dish.
Prepare the pastry crust.
In a food processor fitted with a metal blade, pulse together the flour, butter, and 1/2 teaspoon salt, until coarse crumbs are formed.
Alternatively, you can do this in a bowl with a pastry blender or two table knives.
Add the water a few drops at a time until the dough comes together easily.
Transfer the dough to a lightly floured surface and roll out to a 10×14 inch rectangle.
(If you are freezing a pot pie, chill the filling prior to fitting the crust.)
Fit the dough over the top of the chicken filling.
(If you’re going to freeze the pie, wrap it well and store in the freezer at this point.)
Cut a few vent holes and bake for 45 to 60 minutes until the crust is golden brown and the filling is bubbly.
If baking a frozen pie, do not thaw.
Place the pie in a 400 degree oven for 15 minutes.
Then reduce the heat to 375 degrees and continue baking until done, about 45 minutes more.