Chicken Pot Pie Ingredients:
3-4 lb chicken, cut into sections or pieces
Pie dough (instructions below)
1/4 cup unsalted butter
Salt and pepper
1 cup of milk (do not use non-fat milk)
4 cups chicken stock
8" baking dish or pie pan
To Prepare:
Preheat your oven to 400 degrees. Put the pieces of chicken in a big pot and add just enough water to cover the top of the chicken. Bring to a boil and then reduce the heat to med-low and slowly boil until the meat is falling apart. While the meat cooks, you may prepare the pie dough and butter the baking dish.
Slice the dough in half and then roll out one half to about 1/8 inch thick. Gingerly lay the rolled out dough in the bottom of the dish. If there is any over-hanging dough, cut it from the edges of the pan and set aside.
Add shredded chicken in the dish and the remaining pie dough. If possible, layer the chicken and the remaining dough. Add the milk and distribute with two tablespoons of butter. Sprinkle with salt and pepper to your liking.
Now take the other half of the pie dough and roll into a long 1/4 inch thick rectangle. Dice the other two tablespoons of butter into little pats and dot along the dough. Fold the pie dough in thirds and roll out. Repeat. This ensures that the butter is blended into the dough. Roll out into a thin circle and cover the bottom half of the pie. Pinch the edges together and then slice a hole in the top to allow hot air to escape.
Bake the chicken pot pie in the oven for 35-45 min until the juices are bubbling and the crust is lightly browned.
Pie Dough Ingredients
2 cups of flour
1 teaspoon of salt
1 cup butter, cut into small pieces or shortening
3/4 cup ice water
To Prepare:
In a big mixing bowl, combine the flour and salt and then work the butter lightly into
the flour using either two forks or a pastry blender. When the flour mixture resembles coarse meal, slowly add the ice water and combine just until the dough can hold together. Do not over mix, or else the pie dough will get "gummy". Cover in plastic wrap and chill in your fridge for 1 hour in order to "rest".
3-4 lb chicken, cut into sections or pieces
Pie dough (instructions below)
1/4 cup unsalted butter
Salt and pepper
1 cup of milk (do not use non-fat milk)
4 cups chicken stock
8" baking dish or pie pan
To Prepare:
Preheat your oven to 400 degrees. Put the pieces of chicken in a big pot and add just enough water to cover the top of the chicken. Bring to a boil and then reduce the heat to med-low and slowly boil until the meat is falling apart. While the meat cooks, you may prepare the pie dough and butter the baking dish.
Slice the dough in half and then roll out one half to about 1/8 inch thick. Gingerly lay the rolled out dough in the bottom of the dish. If there is any over-hanging dough, cut it from the edges of the pan and set aside.
Add shredded chicken in the dish and the remaining pie dough. If possible, layer the chicken and the remaining dough. Add the milk and distribute with two tablespoons of butter. Sprinkle with salt and pepper to your liking.
Now take the other half of the pie dough and roll into a long 1/4 inch thick rectangle. Dice the other two tablespoons of butter into little pats and dot along the dough. Fold the pie dough in thirds and roll out. Repeat. This ensures that the butter is blended into the dough. Roll out into a thin circle and cover the bottom half of the pie. Pinch the edges together and then slice a hole in the top to allow hot air to escape.
Bake the chicken pot pie in the oven for 35-45 min until the juices are bubbling and the crust is lightly browned.
Pie Dough Ingredients
2 cups of flour
1 teaspoon of salt
1 cup butter, cut into small pieces or shortening
3/4 cup ice water
To Prepare:
In a big mixing bowl, combine the flour and salt and then work the butter lightly into
the flour using either two forks or a pastry blender. When the flour mixture resembles coarse meal, slowly add the ice water and combine just until the dough can hold together. Do not over mix, or else the pie dough will get "gummy". Cover in plastic wrap and chill in your fridge for 1 hour in order to "rest".
About the Author:
Look here to find more tasty soul food recipes such as cheese grits recipe and cheese straw recipe .
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