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Chicken Pot Pie

Chicken pie3

On Monday nights I try to make a meal the WHOLE family loves.  That narrows down my choices to about three things, but still I perservere!  These days, more often than not, I make my family’s #1 favorite: chicken pot pie.

Back in the day, I dreaded making this meal.  It meant a great deal of peeling, chopping, and chicken-cooking… in addition to the bother of making a crust.  Let me tell you, it was a true testament to my love for my family.  To be clear, I still love my family, but I’ve found a MUCH faster, easier way to make this meal — with Thrive freeze dried foods!  Now I just scoop, boil, and wait for the magic to happen!

As with all Thrive recipes, this dish can be made with ordinary ingredients as well.  The substitution amounts are in the recipe in italics.  You can also mix and match.

One last tip: I like to use my Bosch mixer to make the pie crust.  Works like a charm!  I use the whisk to “cut” the shortening into the flour mixture.  Just pulse it a few times and it’s perfect.  Then I put the dough hook in before I add the water.  Perfect every time and SO easy.  Since pie crust ranks high on the list of things I detest making, this has been a happy discovery.

Chicken Pot Pie

  • Yield 12 large servings
  • Prep: 40 min
  • Cook: 40 min
  • Ready in: 1 hour 20 min.

INGREDIENTS

Note: This dish can be made with ordinary (non-Thrive) ingredients.  Ordinary ingredient amounts are italicized in parentheses.

Filling:

  • 2 cups Thrive potato chunks (4 cups diced potatoes)
  • 1/2 cup Thrive carrot dices (1 cup carrot dices)
  • 1/2 cup Thrive FD chopped onion (3/4 cup onion, chopped)
  • 1 1/2 cups Thrive FD chopped chicken (2 cups cooked chicken, diced)
  • 1 cup Thrive FD green peas (1 cup peas)
  • 2 tsp. Thrive chicken boullion
  • 3 quarts water
  • 1 1/4 cups gravy mix (I like McCormick poultry gravy mix)
  • 1/2 – 3/4 cup water to prepare gravy mix

INSTRUCTIONS

  1. Combine vegetables, chicken, boullion, and water in a large stockpot.  Bring to a boil and simmer on medium low for 20- 25 minutes until carrots and potatoes are tender.
  2. In a small mixing bowl, combine gravy mix and hot water to make a paste.  Mix until smooth.
  3. Gradually pour into vegetable mixture, stirring constantly.  Bring to a boil.  Repeat the process with a little more gravy mix, if necessary, until filling is to desired thickness.
  4. Remove from heat and set aside while you prepare the crust.Filling
  5. Place bottom crust (recipe below) in a 4 quart casserole dish.  Pour filling into prepared crust.  Cover with top crust and flute edges to seal.  Cut slits in the top crust for steam to escape.
  6. Bake at 425 ° for 40-45 minutes, or until golden brown.  Let cool for a few minutes before serving (it will be very hot!).Flute edges

Preheat oven while preparing crust.

Crust:

  • 5 1/3 cups flour
  • 2 tsp. salt
  • 2 cups shortening
  • 1 1/4 cups cold water
  1. Mix salt into flour until well-combined (I like to use a Bosch mixer with the whisk attachment).
  2.  Cut in shortening with a pastry blender (or a few pulses of the mixer).
  3. Add water and mix until dough forms (if using the mixer, change to the dough hook before adding water).
  4. Divide dough into two portions and roll out each thinly on a generously floured surface for a top and bottom crust.

A few pie crust tips:

  • Don’t overmix the dough.  Mix only until dough is formed and well-combined.
  • Use COLD water to maximize flakiness
  • When rolling, periodically lift dough from each side and dust underneath with more flour to prevent sticking.  Dust lightly on top as well, as you roll
  • To place crust in the dish and over the filling, fold it over in half, and lift it that way, placing it on one half of the pan.  Then unfold over the other half.  This makes the dough easier to handle.

 

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