This is the most amazing recipe for Chicken Pot Pie ever! The No Fear, Easy Pie crust found here just melts in your mouth and the filling is seasoned to perfection!
I first saw this in Paula Deen's cookbook and really loved it but I made a few changes to get it to the consistency I wanted. It is made with some convenience foods and some fresh so it minimizes the time needed to prepare it. To make it easier you can make the pie dough (this is made in a mixer and it sooo way easy!) the day before and put it in the fridge.
Be sure to have some cooked chicken on hand either from a rotisserie chicken or baked chicken. (I buy 10 lb. bags of chicken legs and thighs and boil it and then take it off the bone. Then put it in 2 cup portions in a ziplock bag and freeze them.) This comes in very handy for a recipe like this when you want to grab a bag and be ready to cook.
I purchased a Wilton Jumbo Muffin Pan. This one has 6 cups and is larger in size for a individual dinner portion like this. I have made this recipe in a regular muffin pan and a 13 x 9 pan. I found that I wanted to make the recipe with more juice in the individual cups because they have a greater proportion of crust in them than a square cut from a 13 x 9 pan. If you change to the 13 X 9 pan size you might want to add more veggies or even some diced cooked potatoes to give more volume to the filling.
Here is this amazingly good recipe!
Chicken Pot Pie
1 10.5 oz. can Cheddar Cheese Soup (condensed)
1 10.5 oz. can Cream of Celery Soup (condensed)
3/4 cup milk
4 cups cooked deboned chicken
1 medium onion, diced
12 oz. frozen mixed green peas and carrots
1/2 teaspoon salt
1/2 teaspoon pepper
Preheat oven to 350 degrees F.
In a medium pan add diced onion and cover with water.
Boil onion for about 5 minutes until tender. Drain water and add the remainder of the ingredients. Stir often until mixture is hot. Remove from heat.
Roll out No Fear, Easy Pie Crust on a floured surface until it is about 1/8th inch thick or about the thickness of a pancake turner.
For the Wilton Jumbo Muffin Pan I use a round plastic large margarine lid (3 lb size) to cut around for the bottom crust. It is about 6 inches in diameter and I cut 1/2 inch wider around it with a butter knife. A 7 inch circle is just right so anything you want to use to help cut it is great.
I used a 4.5 inch cottage cheese lid for the top crust.
If you want to do a lattice woven top, use a pizza cutter to cut the circle into strips and lay them on top of the filled muffin cup.
Use a 1/2 cup measuring cup to place filling in the jumbo muffin cup. Place top crust on and place in 350 degree oven for 25 minutes. Make 5 to 6 Jumbo Chicken Pot Pies.
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Easy Delicious Pie Crust!
Since this is October and a time for all things scary, I thought I would address a fear that a great number of cooks have to deal with periodically throughout their cooking careers. PIE CRUST!! There I said it. Do you break out in a cold sweat when you are ask to make a pie for Thanksgiving? Do you look through hundreds of recipes trying to find the ONE that will work and not leave you apologizing after the dinner? Well - you have come to the right place.
This crust is so very forgiving and bakes up nicely. It is not a flaky texture but more of a tender crispy kind you get at the store bakery. The dough holds together well. You even make it in a mixer bowl so you don't need special tools to cut in the ingredients. It tastes great every time and will not disappoint you OR scare you! Here it is, you can thank me later!
No Fear Pie Crust
1/4 cup butter
1/4 cup margarine
2/3 cup Crisco (or high quality vegetable shortening)
1 Tablespoon sugar
1/2 teaspoon baking powder
1 Tablespoon salt
1 Tablespoon dry milk powder (nonfat)
3 cups pastry flour
1/2 cup ice water
Begin by making sure the butter, margarine, and shortening are at room temperature. (I usually put mine in the microwave for a few seconds on defrost but you have to be very careful not to liquify them!). Add these all to a mixer bowl and cream using the paddle attachment. When they are light and creamy, add the sugar, baking powder, salt, and dry milk powder. Mix together then add 1 1/2 cups of flour and mix until all flour is incorporated.
Then add the water (I add ice to the water and mix it then pour off the needed amount into another measuring cup) and the remaining
1 1/2 cups flour and mix until blended.
Remove dough from the mixer bowl to a large piece of plastic wrap and completely cover with wrap.
Chill in fridge until it is firm and cold throughout. (I usually put it in for an hour or a half hour in the freezer). Turn out on a floured counter and roll out until it is about 1/8th inch.
(I make it about the same thickness as the side of my pancake turner).
This dough is a dream to work with and you can roll out the scraps again and it will still be great!
Cut to desired size and use directions from filling recipe for time and temperature. This makes one 9-inch two crust pie. See my Chicken Pot Pie Recipe for time and temperature guidelines for that size of pie. (Also see it for an amazing pot pie recipe!). (This will be my next post!)
So now you can go ahead and have a nice scary Halloween and not have to worry about having nightmares full of failed pie crusts!
I would love to hear your comments!
This recipe was adapted from The Lion House Cookbook
This recipe was shared with these wonderful sites!
Buns In My Oven
The Recipe Critic
Kitchen Meets Girl
What's Cooking Love
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My Personal Accent
The Country Cook
Kitchen Fun With My Three Sons
Made in a Day
The Wondering Brain
