I Cooked: Chicken Pot Pie (The Crust)

So I made something rather surprisingly amazeballs for my dear old Coach Dad.

I made him Chicken Pot Pie – something he loves and that I have never made before.

And he loved, loved, loved it.  And of course, I added a touch of Disney too.

I don’t even like chicken pot pie, but seriously, this was amazing.

I made a basic pie crust a la Martha Stewart.  Just took out the sugar as it is obviously a savoury dish.

1 cup (about 2 sticks) unsalted butter, plus more for pie plate

  • 3/4 cup cold, unsalted butter,  cut into small cubes,plus more for the pie plate
  • 1/3 cup cold vegetable shortening, cut into cubes
  • 2 1/2 cups all-purpose flour, plus more for rolling out dough
  • 1 teaspoon salt
  • ******1 teaspoon sugar (ONLY use the sugar for sweet pies)
  • 3-4 tbsp. of ice cold water

Mix together the cold cubes of shortening and butter with flour and salt in a food processor (pulsing), or in a kitchen aid with the paddle attachment on the lowest setting, or by hand with a pastry cutter.  Mix it until its a small crumble and there are no massive chunks of butter or shortening.

Next mix in the water a tablesp0on at a time.  You don’t want it too wet (ie all stuck together and sticky too the touch) or too dry (not holding together at all).  You will know it is done when you make a small disk of dough and give it a squeeze.  It shouldn’t crack much at the edges (just small baby cracks)…and if it does, it should easily put back together (if it is too dry it won’t).  If it cracks deep into the disk, add in more water.

Divide the crust into two equal disks (use your kitchen scale if you have one).  Pop them into the fridge to firm up (basically you should be putting your pie crust in the fridge after every step, until it firms up as it truly makes your pie crust awesome).

After it has firmed up, dust a flat surface with flour and roll out one disk with a wooden rolling pin to be about 1/4″ to 1/8″ in thickness and about an inch extra around the edges of your pan so that you can seal it together.  Then toss it into the buttered pie plate.  Pop it back into the fridge.

If you have your filling ready to go ( and yes, a post on that is coming), throw it in (provided it is cool) and then work to roll out your second crust.  Roll it the same way, pop it on top of the filled pot pie.  Pinch the edges and cut some holes with kitchen shears (or in my case a mickey shape) to let out steam.  Then pop it in the fridge one last time to let it firm up until you are ready to cook.

Before throwing it into the oven, give it an egg wash (essentially lightly beating an egg and then washing the top crust with said egg).  It will make it nice and golden.

Look out for part two–with my recipe for the filling and part three with my apple pie filling! 🙂

~Princess Lisa








5 thoughts on “I Cooked: Chicken Pot Pie (The Crust)

    • It really was great, Helen. I still have a smidgen of leftovers that I cannot wait to devour once I get home from work. 🙂 Also, it has been requested that I make it for a Sunday dinner when I go on my Aussie trip in March.

  1. Pingback: I Cooked: Chicken Pot Pie (The Filling) | Prairie Princess Runners

  2. Pingback: I Baked: Apple Pie | Prairie Princess Runners

  3. Pingback: I Baked: Apple Pie | Prairie Princess Runners

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