The Hot Italian can't stop talking about my chicken pot pie. I waited 18 months to pull this trick out of my hat.
The "secret recipe" is one I learned my mom make hundreds of time growing up but never tried myself until recently.
Because I'm nice, I'll share my secret with you. The crust recipe is from a little local pie shop called The Pie Pantry.
Pie Crust Dough
This recipe will make 6, 8-inch pies
- 6 rounded cups flour (mom recommends Goldenwest Unbleached, I used Western Family Unbleached without any problem)
- 3 cups butter flavor Crisco (I've used 1 c. coconut oil and 2 c. Crisco and Hot Italian prefers it)
- 3 tsp salt
- 1 1/2 cups water
Mix flour, shortening (or shortening and softened coconut oil) with fingers until it resembles a crumb mixture. Add water. Do not overmix the dough or it will become tough. Do not reuse "cuttings" from rolled out crust - it won't be as light and flaky.
Bake all pies on the lowest rack of the oven.
Bake pies at 375 degrees for 1 hour until pie shakes loose. Give frozen pies an extra 10 minutes. Bake shells at 375 degrees for 8-10 minutes.
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| Personal Pot Pie...yum |
Chicken Filling
- Boil 6 chicken breasts (or use leftover turkey)
In 2 quarts water, cook
- 4 cups sliced carrots
- 4 cups diced potatoes
- 1 cup celery
- 1/2-1 onion
- 1/2 package frozen peas (or 1-2 cans added after cooking filling)
- 4-5 chicken bouillon cubes
Add chicken and thicken with about 1 cup flour and water. Bake in double crust.
Labels: Cooking, Hubby's favorites, Tips and Tricks
