Tuesday, January 12, 2010
Deep Dish Chicken Pot Pie
Yield: 8 servings
My daughter's favorite meal
1/2 c celery - chopped
1/2 c onion - chopped
1/2 c butter
1/3 c flour
7 t instant chicken bouillon
1/4 t pepper
4 1/2 c milk
3 c cooked chicken - cubed
1 c cooked carrots - sliced
1 c frozen green peas
1 c cooked potatoes - diced
2 Butter crust
Cook celery & onion in butter until tender. Stir in flour, bouillon & pepper; add milk. Cook & stir until thickened.
Stir in chicken, carrots, peas, & potatoes; remove from heat.
Roll out or press 1/2 the dough evenly over the bottom & up the sides a buttered 13x9" baking dish or deep dish pie pan.
Pour filling over dough & top with remaining dough.
Cover with foil & freeze or bake at 400º for 40-45 minutes.
*Crescent or biscuit dough can also be used for crust & baked @ 375º for 20-25 minutes.
Nutritional facts per serving (daily value): Calories 676kcal; Protein 26g (51%); Total Fat 43g (67%)(Sat. 26g (128%)); Chol. 152mg (51%); Carb. 46g (15%); Fiber 3g (11%); Sugars 10g; Calcium 195mg (20%); Iron 3mg (17%)
Yield: 1 9-inch crust
1 cup unsalted butter - very-cold, cut into 1/2 inch cubes
2 1/2 cup all-purpose flour - plus extra for rolling
1 tsp salt
1 tsp sugar - (increase to 1 1/2 teaspoons if for a sweet recipe)
1/4 - 1/2 cup ice water
Cut the butter into 1/2-inch cubes and place in the freezer for at least 15 minutes so that they become thoroughly chilled.
In a food processor, combine flour, salt, and sugar, pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add water 1 Tablespoon at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready, if not, add a little more water and pulse again.
Remove dough from machine and place on a clean surface. Carefully shape into a disc. Do not over-knead the dough. You should still be able to see little bits of butter in the dough. These bits of butter are what will allow the result crust to be flaky. Sprinkle the disc with a little flour on all sides. Wrap the disc in plastic wrap and refrigerate at least 1 hour.
Remove the crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes. Roll out dough on a lightly floured surface to a 12 inch circle; about 1/8 of an inch thick. Gently fold in half. Place on to a 9-inch pie plate, gently unfold and press down to line the pie dish with the dough.
Bake as directed in filling recipe.
Nutritional facts (daily value): Calories 2781kcal; Protein 34g (68%); Total Fat 187g (288%)(Sat. 117g (585%)); Chol. 488mg (163%); Carb. 243g (81%); Fiber 8g (34%); Sugars 5g; Calcium 103mg (10%); Iron 15mg (81%)