Chicken Pot Pie #2
  • 1/12 Cups All-purpose Flour
  • 3/4 Teaspoon Salt
  • 2 Egg Yolks
  • 3 Tablespoons Ice water
  • 2/3 Cup Cold Butter
  • 1 Cup Sliced Carrots (3 carrots)
  • 1 Cup Sliced Celery (1 Stalk)
  • 2 Cups Frozen Peas
  • 1 Cup Chopped White onion
  • 4 Boneless, skinless chicken breast halves
  • 4 Tablespoons Butter
  • 5 Tablespoons All-purpose flour
  • 2 1/2 Cups Chicken broth
  • 2/3 Cup Milk
  • 1/2 Teaspoon Salt
  • Dash pepper
  • 1 Egg, beaten
  1. Prepare the crust by sifting together the flour and salt in a medium bowl. Make a depression in the center of the flour with your hand.Put the yolks and ice water into the depression. Slice the butter into tablespoon-size portions and add it into the flour depression as well. Using a fork cut the wet ingredients into the dry ingredients. When all of the flour is moistened, use your hands to finish combining the ingredients. This will ensure that the chunks of butter are well blended into the dough. Roll the dough into a ball, cover it with plastic wrap and put it into the refrigerator for 1 to 2 hours. This will make the dough easier to work with. When the dough has chilled,preheat he oven to 425F.
  2. And start on the filling by steaming the vegetables. Steam the carrots and celery for 5 minutes in a steamer for an additional 19 to 12 minutes or until the carrots are tender.
  3. Prepare the chicken by poaching the breast in light salted boiling
  4. water for 8 to 10 minutes.
  5. In a separate large saucepan, melt the butter over medium heat, remove from the heat, then add the flour and whisk together until smooth. Add the chicken broth and milk and
  6. continue stirring the mixture comes to a boil. Cook for an additional
  7. minute or so until thick, and then reduce the heat to low. Cut the
  8. poached chicken into large bite-size chunks and add them to the sauce. Add the salt and a dash of pepper. Add the steamed vegetables to the sauce and simmer the mixture over medium/low heat for 4 to 5 minutes.
  9. As the filling simmers, roll out the dough on a floured surface. Use
  10. one of the casserole dishes you plan to bake the pies in as a guide
  11. for cutting the dough. The filling will fit four 16-ounce casserole
  12. dishes perfectly, but you can use just about any size single-serving
  13. casserole dishes or oven-safe bowls for the recipe. Invert one of the
  14. dishes onto the dough and use a knife to cut around the rim. Make the cut about a half-inch larger all of the way around to give the dough a small "lip", which you will fold over when you cover the pie. Make four of these. Spoon the chicken and vegetable filling into each casserole dish and carefully cover each dish with the cut dough. Fold the edge of the dough over the edge of each dish and press firmly so that the dough sticks to the outer rim. Brush some beaten egg on the dough on each pie. Bake the pies on a cookie sheet for 30 to 45
  15. minutes; or until the top crust is light brown