Ingredients: |
Ingredients: Pastry:
1 1/4 cups flour
1/3 cup butter or margarine
3 oz. cream cheese
1 large egg
Filling:
1 3 lb. chicken, cut into pieces (or pre-roasted chicken)
4. T. butter
1 c. onion, diced
1 c. celery, diced
4 T. flour
1/2 tsp. salt
1/4 tsp. pepper
2 1/2 c. chicken stock
1 1/2 c. carrots, thinly sliced
1 10 oz. package frozen peas, defrosted
1/2 tsp. dried thyme
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Directions: |
Directions:Preheat oven to 400º.
For Pastry: Combine flour, butter and cream cheese in food processor. Pulse on/off several times to form coarse crumbs. Add egg and process until dough forms a ball. Wrap dough in plastic and refirigerate at least two hours. (Pastry dough may be made up to three days in advance and keep in the frig, or it may be frozen until ready to use)
For Filling: Cook chicken in large stock pot with water until tender (about one hour). I always use a pre-cooked chicken or bake 4 full chicken breasts. Cool and cut into bite size pieces, discarding all skin and bones, and set aside.
In large sauce or frying pan, melt butter, add onion and celery. Saute' over medium heat for 10 minutes. Add flour, salt and pepper and cook about 5 minutes, stirring constantly to make a roux. (Sometimes I add a couple of chopped potatoes also) Slowly pour in canned chicken stock to make a smooth gravy. Cook until thickened, about 8 minutes. Add chicken, carrots, peas and thyme. Pour into a deep pie dish or 9 x 11 inch casserole pan.
On a lightly floured board, roll pastry into a shape to cover the top of the chosen pie or casserole pan. Lay pastry over the filling, fold edges under and crimp the crust against the rim of the pan. Poke several holes in the crust.
Place pie on a baking sheet and bake on the lowest rack of preheated oven for 45 minutes, until pastry is golden brown. Cool for 10 minutes and serve.
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This recipe for Grammy's Chicken Pot Pie is from