Sunday, September 21, 2008

Whole Wheat Chicken Pot Pie





EDIT: Amanda made this for me when I was visiting and I loved it so much I was literally dreaming about it that night. It was just as good when I made it at home. Here are a few pictures I took of it. The only change I made was that I used mostly fat-free sour cream and couldn't taste a difference.

So I haven't posted anything on here in a while, but since Megan asked for this recipe (I just made this for her when she was in Denver this weekend), I thought this would be the easiest way to get it to her. And, perhaps, some of you will enjoy the recipe too! :)



I can't take all credit for this...its basically two recipes I mixed from "Crisco American Pie Celebration", with a few tweaks to make it faster.



Whole Wheat Chicken Pot Pie


Pie Crust


1 3/4 cups all-purpose flour
1/4 cup fine whole wheat flour
1 tsp salt
1/8 tsp baking powder
2/3 cup Crisco
5-10 Tbsp cold water (when making a pie crust, you just have to eye-ball how much water to use)


1. Combine flour, whole wheat flour, salt, and baking powder in bowl. Cut in Crisco using pastry blender (or two knives) until flour is blended in to form pea-sized chunks.
2. Sprinkle with water one Tbsp at a time. Toss lightly with fork until dough will form a ball. Divide dough into two parts. Press between hands to form two 5-6 inch "pancakes".
3. Flour rolling surface and pin lightly. Roll dough for bottom crust into circle and trim one inch larger than upside down 9in pie plate. Loosen dough carefully, and slide into pie plate. Trim edge even with pie plate.
4. Roll out second crust, and let sit while you make filling.



Pie Filling
3 Tbsp butter
1 small onion, diced
3-4 cups mixed frozen vegetables (usually carrots, green beans, corn and lima beans...I just eyeball how much to use)
2 green onion tops, chopped
1 1/2 cups sour cream
1 can (10 1/2 oz.) condensed cream of chicken soup
1 cup shredded sharp cheddar cheese
1/2 tsp salt
1/8 tsp pepper
3/4 cup chopped cooked chicken

1. Heat oven to 425degrees
2. Melt butter in saucepan. Add onion. Cook until tender. Add the frozen veggies. Cook until soft and no longer frozen.
3. Combine sour cream and chicken soup in a bowl.
4. Take veggies off heat and mix in green onion tops, sour cream/soup mixture, cheese, salt & pepper, and chicken.
5. Spoon into unbaked pie shell.
6. Cover with top crust. Fold top edge under bottom crust. Flute with fingers or fork. Cut slits or design in top crust or prick with fork for escape of steam.
7. Bake for 20-25minutes or until crust is golden brown.
8. After baking, let sit for 5 minutes, then cut into large wedges and serve warm. Won't necessarily hold its pie shape, but as my hubby always reminds me, it doesn't have to look good if it tastes good.

ENJOY!

3 comments:

Megan said...

This was SOOOO yummy! I really enjoyed it and can't wait to make it myself.

Megan said...

This pie looks difficult to make but it really is quite simple and easy. Chicken pot pie's always seemed difficult because of the crust but it probably took me about 30 minutes to make this dish and then the baking time.

Katie said...

I am a huge pot pie fan, but hate how the leftovers rarely reheat well. This one is definitely an exception; it reheats great without soggy crust. Yum!