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Add a photoI'm always looking for new ways to repurpose leftovers and this is like eating a whole new meal with half the fuss.
Ingredientes
- Filling Ingredients
- 1/3 Cup Butter
- 1/3 Cup Flour
- 1/3 Cup Sweet Onion
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 3/4 Cup Chicken Broth
- 2/3 Cup Whole Milk
- 2 Cups Chopped Cooked Chicken
- 2 Cups Fresh Mushrooms
- 1 Cup Carrots
- 1 Cup Sweet Baby Peas
- Cheesy Mashed Potatoes
- Paprika
- Pie Crust Ingredients:
- 2/3 Cup plus 2 tablespoons Crisco Shortening
- 2 Cups Flour
- 1 tsp Salt
- 4 to 5 Tbsp Water
- Saran Wrap
Direcciones
- To Make Pie Crust
- Mix Flour, Shortening and salt together in a bowl.with a Pastry Blender.
- You know it's mixed together when small balls form.
- Add the Water one Tablespoon at a time until the dough is moist, but not sticky.
- Separate the dough into 2 balls.
- One for each crust.
- Put one piece of Saran Wrap on the counter
- Put one Dough Ball on top of the Saran Wrap
- Put another piece of Saran Wrap on top of the Dough,
- Use a Rolling Pin to roll the dough into a 9-inch circle.
- Fold the circle into 4ths so that you can transfer it to a Pie Plate.
- Repeat for the Top Pie Crust.
- Put Pie Crust into a 9-inch Deep Dish Pie Plate.
- To Make Filling
- Cut your Sweet Onion into small pieces and set aside.
- Chop Your Cooked Chicken into medium sized pieces and set aside.
- Wash Mushroom and remove the stems.
- Chop your Mushrooms into medium sized pieces and set aside.
- Peel your Carrots and Chop into small pieces and set aside.
- Melt Butter and Onions together in a 3 Quart Pot.
- Add Salt, Pepper and Flour to the Butter and cook over low heat for about 2 minutes until bubbly and smooth.
- Add Chicken Broth and Milk.
- Cook and stir with a Whisk over medium heat until creamy and thick.
- Add Chicken and Mushrooms to Butter Mixture.
- Stir until creamy.
- Add Peas to the Mixture.
- Stir until creamy.
- Add Carrots to the Mixture.
- Stir until creamy.
- Pour Filing into the Pie Plate.
- Cut the excess dough off around the sides with a sharp knife.
- Put the top Pie Crust on top of the Filing.
- Cut some vents in the top of the Pie with a sharp knife.
- Put the Pie in the oven and cook at 425 degrees for 35 minutes until golden brown.
- Make sure to put a baking sheet on the rack under the pie to catch anything that bubbles over.
- Remove Pie from the oven and let cool for about 15 minutes.
- Add Mashed Potatoes to the top of the Pot Pie.
- You can use my Cheesy Mashed Potatoes Recipe.
- Smooth Mashed Potatoes covering the top in a thick layer.
- Sprinkle the top with Paprika and bake in the oven at 425 degrees for about 15 minutes until golden brown.
- Let it cool for about 20 minutes so the filling can become firm and not run everywhere when you slice it.
- Put on a plate and enjoy!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 313g | |
| Recipe makes 6 servings | |
| Calories 684 | |
| Calories from Fat 435 | 64% |
| Total Fat 49.09g | 61% |
| Saturated Fat 16.2g | 65% |
| Trans Fat 9.75g | |
| Cholesterol 70mg | 23% |
| Sodium 828mg | 35% |
| Potassium 421mg | 12% |
| Total Carbs 42.95g | 11% |
| Dietary Fiber 3.0g | 10% |
| Sugars 3.43g | 2% |
| Protein 18.15g | 29% |
Evaluaciones
18 de Febrero de 2010
i love chicken pot pie yet have never made one. Maybe it's time to try.
Comentarios
15 de Febrero de 2011I love the idea of layering the cheesy mashed potatoes on top of the crust! Great idea and I really like what my taste buds are telling me about the overall recipe. This is definitely on my short list. Great job, ladies!
