Thursday, April 9, 2009
Chicken Pot Pie
Pie Crust: (or use pre made pie crust)
1 1/2 cups all purpose flour
1 teaspoon salt
5 tablespoons chilled butter, cut into small pieces
2 large eggs
2-3 tablespoons ice water
2 tablespoons butter
1 large onion, finely chopped (i use onion powder)
1 teaspoon dried thyme
1 1/2 cups whipping cream
1/2 cup chicken broth
2 tablespoons all purpose flour
2 tablespoon cornstarch
1 1/2 tablespoon paprika
salt, pepper, garlic & etc etc
1 can corn
1 cup potatoes (bite sized pieces & boiled)
1lb chicken (cut up in cooked)
In a large skillet melt butter over medium heat. Add chopped onions and thyme, sauté 5 minutes. Whisk together cream, broth, flour, cornstarch and paprika. Whisk into onion mixture. Add corn, potatoes and chicken to sauce. Mix well, pour into 9 inch baking dish.
Pre heat oven to 400
On floured surface roll out piecrust into 12 inch round.
Place on top of filling. Trim edges of piecrust.
Flute the edges and cut a hole in center. (i made a little chicken decoration & put about 4 slits over the top)
Lightly brush with beaten egg.
Bake until filling is bubbly and crust is brown, about 25 to 30 minutes.