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Old Fashioned Chicken Pot Pie




Source of Recipe


CD Kitchen


List of Ingredients




CRUST:
1 cup all-purpose flour -- divided
3 tablespoons ice water
1 teaspoon cider vinegar
1/4 teaspoon salt
1/4 cup vegetable shortening
FILLING:
3 cups chicken stock -- divided
1 pound red potatoes -- diced
1 cup sliced carrots
2 teaspoons butter or margarine
1/2 cup chopped shallots
1/2 cup all-purpose flour
2 cups chopped cooked chicken breast
1 cup frozen green peas
3/4 teaspoon salt
1/4 teaspoon dried thyme
1 dash pepper
vegetable cooking spray
2 teaspoons skim milk


Recipe



To prepare crust, lightly spoon 1 cup flour into dry measuring cups; level
with a knife. Combine 1/4 cup flour, ice water, and vinegar in a small
bowl. Combine 3/4 cup flour and 1/4 teaspoon salt in a large bowl; cut in
shortening with a pastry blender or 2 knives until mixture resembles
coarse meal. Add vinegar mixture; stir just until moist. Press mixture
gently into a 5" circle on heavy-duty plastic wrap; cover with additional
plastic wrap. Chill for 15 minutes. Roll dough, still covered, into a
13x10" oval. Place dough in freezer 5 minutes or until plastic wrap can
be easily removed.

Preheat oven to 400°F.

To prepare filling, bring 2-1/2 cups chicken stock to a boil in a medium
saucepan. Add potato and carrot; cook 2 minutes. Drain mixture in a
colander over a bowl, reserving cooking liquid.

Melt butter in a large nonstick skillet over medium heat. Add shallots;
cook 3 minutes. Lightly spoon 1/2 cup flour into a dry measuring cup;
level with a knife. Combine 1/2 cup flour and 1/2 cup chicken stock; stir
with a whisk. Add to skillet. Stir in potato mixture, reserved cooking
liquid, chicken, peas, 3/4 teaspoon salt, thyme, and pepper. Cook 10
minutes. Remove from heat; cool slightly. Spoon chicken mixture into a
1-1/2-quart casserole dish coated with cooking spray. Remove 1 sheet of
plastic wrap from dough. Place dough on top of chicken mixture, pressing
to edge of dish. Remove top sheet of plastic wrap. Cut 5 slits in top of
crust to allow steam to escape. Gently brush crust with milk. Bake for
45 minutes or until golden. Let stand 10 minutes.