Chicken Pot Pie

Tonight we had one of the most wonderful dishes—Chicken Pot Pie! Yummy! While Mommy and Chloe repainted our dining room, we sent the younger children upstairs to watch Western shows. This allowed Chloe and Mommy to spend the entire afternoon painting, and for me to prepare a good meal. :-) Here is the recipe:

Ingredients

Pie Crust:

1 1/2 cups all purpose flour

1 teaspoon salt

5 tablespoons chilled butter, cut into small pieces

2 large eggs

2-3 tablespoons ice water

Filling:

1 tablespoon butter

1 large onion, finely chopped

1 teaspoon dried thyme

1 1/2 cups whipping cream

1/2 cup chicken broth

2 tablespoons all purpose flour

2 tablespoon cornstarch

1 1/2 tablespoon paprika

1 cup frozen sliced carrots

1 cup frozen peas

4 cups shredded cooked chicken

Directions

For Piecrust: Combine flour and salt.

Use a pastry blender or 2 knifes, cut butter into flour to form course crumbs.

Beat together 1 egg and 2 tablespoons water, add to mixture.

Mix till soft piecrust forms.

Add more water if needed. Shape into ball, wrap in plastic wrap and chill 1 hour.

For filling:

In a large skillet melt butter over medium heat.

Add chopped onions and thyme, sauté 5 minutes.

Whisk together cream, broth, flour, cornstarch and paprika.

Whisk into onion mixture.

Add carrots, peas and chicken to sauce.

Mix well, pour into 9 inch baking dish.

Pre heat oven to 400F.

On floured surface roll out piecrust into 12 inch round.

Place on top of filling. Trim edges of piecrust.

Flute the edges and cut a hole in center.

Roll piecrust scraps and cut leaves with cookie cutter.

Arrange on pie. Lightly brush with beaten egg.

Bake until filling is bubbly and crust is brown, about 25 to 30 minutes.

Serving Size: One pie plate or 6-8 people, depending on how large their appetite is. ;-)

Posted by Ruby