Wednesday, August 5, 2009

Recipe Wednesday

Chicken Pot Pie
I've never really been into chicken pot pie- but after trying this recipe, it has become a regular on our menu rotation! It is absolutely fabulous! I found the recipe in one of my recipe books and amended it to make it a "pot pie" (the book didn't call for a pie crust).

4 Tbsp. butter
1-1/3 cup all-purpose flour, divided
3/4 tsp. salt, divided
1/8 tsp. pepper
1-3/4 cup chicken broth
2/3 cup milk
2 cups chicken, cooked and cubed
1-14.5 oz. can mixed vegetables, drained
1/2 lb. ground sausage, browned
1 deep dish pie crust (in the frozen aisle at the grocery)
1 tsp. celery seed
1/2 tsp. paprika
1/3 cup shortening
2 Tbsp. water

Melt butter in a saucepan; blend in 1/3 cup flour, 1/4 tsp. salt and pepper. Add broth and milk, stirring until thickened. Cook for one additional minute. Add chicken, vegetables and sausage; heat through. Pour into deep dish pie crust, set aside. Mix together remaining flour, celery seed, remaining salt and paprika; cut in shortening. Sprinkle with water and mix with a fork. Press dough into a ball; roll out to 1/8 inch thickness on a floured surface. Place on top of pie, crimping edges to seal. Bake at 425 degrees for 20-25 minutes or until golden brown.


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