Monday, March 15, 2010

Chicken Pot Pie

Once again, the Pioneer Woman has convinced me to try something new. This time…it is pie crust. Just for the record, I have made pie crust before, and I was not very successful, so I gave it up.

But chicken pot pie is another thing. I love chicken pot pie. I have never made a chicken pot pie…for fear of the crust. But her pie crust recipe looked rather simple and so I tried it. The crust was easy to make and so I continued on with the chicken pot pie. I am sure the butter and heavy cream added to the wonderful taste of this pot pie. If you have this cookbook, you will find the step by step directions/pictures on page 126. I very carefully followed step number 10 which notes that the rustic looking crust is a good thing. Here is her recipe for the perfect pie crust.


1-½ cup Crisco (vegetable Shortening)
3 cups All-purpose Flour
1 whole Egg
5 Tablespoons Cold Water
1 Tablespoon White Vinegar
1 teaspoon Salt

Preparation Instructions
In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.

Separate the dough into halves. Form 2 evenly sized balls of dough and place each dough into a large Ziploc bag. (If you desire a thinner crust, divide dough into thirds.) Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it's still a good idea to put in the freezer for about 15 to 20 minutes to chill.)

When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it's a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it's about ½ inch larger in diameter than your pie pan.

With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.

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