Chicken Pot Pie
4 or 5 skinless chicken thighs, cut into 1 inch pieces
1 1/4 cups chicken stock
1 cup diced carrots
1 cup frozen green peas
1 cup milk
1/2 cup diced red onion
1/3 cup butter
1/3 cup all-purpose flour
¾ t teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 recipe savory pie dough below
Preheat oven to 425 degrees.
Filling
In a large pot over medium low heat add chicken, peas and carrots. Pour in enough water to cover the vegetables. Stir well, and cook until chicken in just done and vegetables are soft. About 20 minutes.
Add butter and onion to a sauce pan. Cook butter until it melts and the onions get softened. Sprinkle in flour and stir mixture well. Add chicken stock, milk, salt, celery seed, and black pepper. Cook and stir until it thickens up a bit.
Drain chicken and vegetables mixture and pouring in the sauce. Mix well. Press bottom half of dough in a 8×8 baking dish. Pour into prepared baking pan over dough. Top with other half of the dough. Tuck in edges. You can also use store bough pie dough. Bake for 35-40 minutes or until the crust turns golden brown.
Dough
3 c Flour
¾ Vegetable Oil
½ c Ice water
¼ c Butter, cold, chopped into piece
1 t Salt
Dough
In a large bowl add flour, salt and butter. Crumble butter into the flour. Add oil, and water and mix with your hands until everything is just combined. Form into a ball. Cut ball in half. Place one of the balls back into the bowl and cover bowl with kitchen towel. On a floured cutting board and shape remaining ball into disk. Roll out to size to fit your baking dish. Remove other dough from bowl, roll out and prepare to place over filling, cut in half for a thinner top crust or use the entire thing. Enjoy.
Peace,
CK