~Chicken Pot Pie with Double Crust Recipe
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Category: |
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Ingredients: |
Ingredients: 6 boneless, skinless chicken breasts halves, cubed
1 medium onion, chopped
2 T. butter, melted
1 c. sliced fresh mushrooms
3/4 c. scraped, chopped carrots
1 stalk celery, chopped
3/4 c. frozen peas
3/4 c. peeled, chopped potatoes
1 c. chicken broth
1/4 c. Chablis or white wine
1/2 tsp. dried parsley flakes
1/4 tsp. white pepper
1 bay leaf
2 T. cornstarch
2 T. water
1 can cream of mushroom soup
1/2 c. sour cream
3/4 c. shredded Cheddar cheese
Celery Seed Pastry:
3 c. all purpose flour
2 tsp. celery seeds
1 tsp. salt
1 c. shortening
4 to 6 T. cold water
1 egg yolk, lightly beaten
1 T. milk or half-and-half
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Directions: |
Directions:Oven: 400º ~ Yield: 6 to 8 servings
Combine flour, celery seeds and salt. Cut in shortening with pastry blender until mixture resembles coarse meal. Sprinkle cold water (1 T. at a time) over surface; stir with a fork until dry ingredients are moistened. Shape dough into two balls; chill. Saute chicken and onion in butter, 5 minutes. Stir in mushrooms and next 9 ingredients. Bring to a boil; cover, reduce heat; simmer 15 minutes or until vegetables are tender. Remove bay leaf. Combine cornstarch and water, stirring until blended; add to chicken mixture. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat; stir in soup, sour cream, and cheese. Roll half of pastry to 1/8-inch thickness on a floured surface. Fit pastry into a deep 2 qt. casserole. Spoon chicken mixture into prepared pastry. Roll remaining pastry to 1/8-inch thickness; place over chicken mixture. Trim, seal, and flute edges. Re-roll pastry trimming; make chicken-shaped cutouts and dampen with water. Arrange on top of pastry. Cut slits in pastry. Combine egg yolk with milk; brush over pastry. Bake 30 minutes or until golden brown. Shield pastry with foil if necessary. This is a pretty dish to take to shut-ins or to cheer up friends. |
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