Post by Loupy on Jan 8, 2017 18:33:01 GMT -7
Single Crust Pot Pie with Chicken or Turkey
From: Jessica Fischer @ 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. What says cozy, cold-weather dinner than a chicken pot pie? I’m not sure there is anything more comforting. Flaky pie crust, creamy sauce, succulent chicken and veggies – what could be better?
I have two pet strategies that will allow you to enjoy this Single Crust Pot Pie all winter long.
Make many chicken pot pies at once.
You knew you could freeze chicken pot pie, right? It’s great for freezing. Make several at one time so that your time investment is well served. Make a large batch of Homemade Cream of Chicken Soup, cook up a bulk batch of potatoes and chicken, and get to sauteing the mirepoix and mushrooms.
Chill the filling and then assemble several pies to freeze. Be sure to use red potatoes for best texture after freezing.
Plan for leftovers.
Another great strategy for making this Single Crust Pot Pie is to plan for leftovers the next time you roast a chicken or turkey.
Preparation Time: 30 minutes
Cook time: 45 minutes
Total time: 1 hour 15 minutes
Makes: 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 Fischer @ 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. What says cozy, cold-weather dinner than a chicken pot pie? I’m not sure there is anything more comforting. Flaky pie crust, creamy sauce, succulent chicken and veggies – what could be better?
I have two pet strategies that will allow you to enjoy this Single Crust Pot Pie all winter long.
Make many chicken pot pies at once.
You knew you could freeze chicken pot pie, right? It’s great for freezing. Make several at one time so that your time investment is well served. Make a large batch of Homemade Cream of Chicken Soup, cook up a bulk batch of potatoes and chicken, and get to sauteing the mirepoix and mushrooms.
Chill the filling and then assemble several pies to freeze. Be sure to use red potatoes for best texture after freezing.
Plan for leftovers.
Another great strategy for making this Single Crust Pot Pie is to plan for leftovers the next time you roast a chicken or turkey.
Preparation Time: 30 minutes
Cook time: 45 minutes
Total time: 1 hour 15 minutes
Makes: 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.
