“Perfect POT PIE with Perfect PIE Crust”

This delicious all purpose pie crust is perfect for everything from sweet, fruity pies to meaty, savory pot pies.

 

INGREDIENTS:

  • 4 cups flour
  •  cups butter-flavored shortening
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 1 tablespoon vinegar
  • 1 egg
  • ½ cup ice water

INSTRUCTIONS:

  1. Using a pastry blender or fork, mix flour, shortening, sugar, and salt together until the mixture resembles coarse crumbs.
  2. Combine vinegar, egg, and water and mix well. Add wet ingredients to the flour mixture and blend quickly. Be careful not to overwork dough; mix just until liquid is absorbed by the flour mixture. Refrigerate at least 15 minutes before rolling.
  3. This dough can be divided into individual crust portions, wrapped, and frozen for later use.

Chicken Pot Pie

  • 1 pound boneless, skinless chicken breast halves, cubed
  • 1 cup sliced carrots
  • 1 cup frozen peas
  • 1/2 cup sliced celery
  • 1/4 cup butter
  • 1/2 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon celery seed
  • 2-3 cloves garlic, minced
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 (9-inch) unbaked pie crusts

Preheat oven to 350° F. In a saucepan, combine chicken carrots, peas, and celery. Add water to cover; boil for 15 minutes. Remove from heat; drain, remove to bowl; set aside.

In same saucepan, melt butter and cook onions over medium heat until soft and translucent. Stir in flour, salt, pepper, celery seed, and garlic. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat; set aside.

Roll out 2 pie crusts and place one the pie plate. Pour hot chicken mixture into pie plate. Top with second crust. Cut away excess dough and seal edges. Make several small slits in the top to allow steam to escape. Bake for 50 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving. For a single pie  and  or for two PIES –  just divide the  recipe and use two separate dishes and just top each PIE with one crust as used in PHOTO above.

 

We  all have more ways to use our pie crust recipes. Each PIE will be just perfect!


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