Chicken Pot Pie

In Florida there aren’t a lot of chilly days to warrant curling up with a warming pot pie to heat your insides, but when I make them, I can almost picture a lawn filled with snow and frost on the windows.  It was something I used to love having when we lived up north and still enjoy.  Pot pies are a great way to have a one dish meal with all of your veggies and meats in one bowl.  And does anything taste better than that crispy buttery shell?  I am not good at pasty dough but with this dish, I make it in a casserole baking dish and cut out the hassle of rolling and sizing the dough!  This is a quick and easy dish to put together in about an hour’s time.

Ingredientschickenpotpie 12

1 pound boneless chicken breasts

2 pounds frozen mixed vegetables

2 cups chicken broth

2 Tablespoons cornstarch

1 1/2 cup flour

1/2 teaspoon iodized salt

8 Tablespoons salted butter

5 Tablespoons water

Directions

  • In a large mixing bowl, sift together flour and salt.
  • Add butter, by tablespoon slices.
  • Using case knives, incorporate butter with dry mixture.
  • On a large dry surface, dust with flour.
  • Turn out dough and knead slightly, creating a well in the middle.
  • Add 2 tablespoons of water and knead into mixture.
  • Repeat well and water process until dough is manageable.
  • Coat a 13 x 9 baking dish with butter.
  • Press one half of dough into the entire dish, building up the walls.
  • Cut chicken breasts into 1 inch squares.
  • Place into a skillet over medium heat.
  • Once outsides are cooked turn heat down to low.
  • Pour in broth and vegetables.
  • Cook until vegetables are thawed.
  • Remove one cup of heated broth.
  • Stir in cornstarch.
  • Add remaining broth and stir well.
  • Place chicken and vegetables into baking dish.
  • Cover with broth mixture.
  • Roll out remaining dough and lay over dish.
  • Seal edges.
  • Coat with melted butter and bake uncovered at 350 degrees F for thirty minutes.

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