Chicken Pot Pie - Worthy of company!

Oh, how I wish you were all here... we just ate some of the most heavenly chicken pot pie. I made up the recipe, and want to share it with you. (3/4 of the pie is left. So if you hurry right over, you might get a piece while it's still warm and fresh.)

When my husband and I were first married, money was very tight and one of our staples was store-bought chicken pot pie. In those days, one little single serving pie cost 15 cents. When it went up to 30 cents, we quit buying them. As I said, money was a bit scarce. But we've always loved chicken pot pie and we were talking about it yesterday. Unless I was desperate, I wouldn't eat one of those now, but our conversation made me want some. Here it is after we served ourselves:



A closer look at the filling:



Here you can see the edge of the crust:



Ok, so lets see if I can remember!

HOMEMADE CHICKEN POT PIE

Filling:

2 cups diced cooked chicken meat
1 carrot, peeled and diced
1 medium white potato, peeled and cut into small cubes
1 small can of mushrooms, drained and sauteed briefly in 1 Tablespoon of butter
1 pint of home canned corn, boiled for 7 minutes and then drained
Most of a batch of homemade cream of chicken soup (recipe below)

Crust:

2 1/2 cups white flour
1 teaspoon sea salt
1 cup extra-virgin coconut oil

Place those three ingredients in the bowl of your food processor and pulse until nicely mixed together, then start adding, a little at a time:

Cold whole milk

Add a little milk, pulse, add a little more, pulse until the ball of dough comes together, then remove from processor and divide in two portions. Roll out on a floured surface and put the first crust into your pie pan. Reserve the other portion until you have the filling ready.

HOMEMADE CREAM OF CHICKEN SOUP (enough for the pie with a little left over.)

1/4 butter
1/2 cup white flour (divided)
1 teaspoon sea salt
freshly ground pepper to taste
1/8 teaspoon ground poultry seasoning
1 quart chicken stock. (2 days ago I made homemade chicken and noodles, and I boiled a whole chicken for that. I used the dark meat in the soup and then saved the remainder of the meat for other dishes in the freezer. The way I made this stock was after I picked the meat from the bones, I broke the bones in pieces, put all of them and the fat and gristle into a pan, added a smallish splash of raw apple cider vinegar and barely covered them with water and simmered for 2 hours, strained the broth out at kept it in the refrigerator until I needed it today.)
1/2 cup light cream, half & half, or whole milk

Melt the butter in a saucepan over medium/low heat. Add 1/4 cup of the flour and stir until it is all absorbed. Then, a little at a time, add the chicken stock, stirring in thoroughly so it won't get lumpy.

When all the chicken stock is in, add the salt, pepper and poultry seasoning. Then, put about 1/4 cup of warm water in a small bowl and stir the remaining 1/4 cup of flour into it. Then as the soup is simmering, gradually add the flour/water mixture until it seems pretty thick to you. Stir constantly and don't let it scorch. When it is quite thick, add, stirring, 1/2 cup of light cream, and heat a little bit more.

There, now your cream soup is done!

To assemble the pie, as I said, put the first crust into the pie pan. Then mix together the filling ingredients, leaving out about 1 cup of the cream soup, as that will probably be too much.

Pour the mixture into the bottom crust and even it out. Then, roll out the second crust, using plenty of flour so it won't stick...

One thing I do when rolling out crust, is... I have a long flat spatula, and once in a while I carefully run that UNDER the crust to help keep it from sticking.

Place the second crust on top of the filling and cut a few vents so the steam can escape. Tuck the top crust around and under the bottom crust and using your fingers, flute the edge.

Bake at 350F for at least an hour and maybe another 10 - 15 minutes. The crust needs to be browning and then you'll know it's done.

Cool for 1/2 hour before serving.

Serve with a fresh tossed salad, a lot of it, and eat that first or else you are going to have a hard time not consuming this whole pie at one sitting.

Enjoy!

I don't know why blogger does these things to me. The bold faced type and the italic script seem to be stuck on. Sigh.... ;)

I shared this recipe on Wardeh's "Simple Lives Thursdays" over at GNOWFGLINS. :)


Also linked to Clever Chicks Blog Hop #21