Saturday, March 2, 2013


A cold and snowy weekend was perfect weather to enjoy one of my favorite comfort foods...........Chicken Pie!!  I found this recipe years ago from Country Living Magazine:

Country Living Chicken Pie
1 Tbsp veg oil
3/4 lb boneless skinless chicken thighs, cut into small pieces
3/4 lb skinless boneless chicken breasts, cut into small pieces
1 onion, chopped
1 large pkg frozen mixed vegetables (carrots, peas, corn, green beans)
2 large potatoes, diced and cooked
1  14 1/2 oz can chicken broth
3/4 cup milk
1/3 cup flour
3/4 teasp salt
1/2 teasp poultry seasoning
1/4 teasp ground black pepper

     In saucepan, heat oil over med heat.  Add cubed chicken and onions; saute' until chicken is cooked and onions are browned.  Set aside on plate.

     Add mixed vegetables to saucepan.  Cook until slightly softened, stir in cooked potatoes.

     In separate saucepan, heat chicken broth.  In bowl, stir together milk, flour, seasonings and pepper.  Add flour mixture to heated broth, stirring with whisk until thickened.  Add all vegetables and mix.  Pour into 9" pie crust.  Cover with top crust and make vents. Bake at 425 degrees until bubbly and browned, about 20 to 25 minutes.  Let cool slightly and serve.

***NOTE:  I alter this recipe by using fresh carrots and frozen peas only.  I also use 4 large potatoes.  I cook the carrots and potatoes together in water until  just softened (don't overcook to mushy stage!).  I also do not use poultry seasoning, but use marjoram flakes.  I also use only chicken breasts in my pie.***

The pie crust recipe I use is from Julia Child:

Julia Child's Flaky Pie Crust
2 5/8 cups pastry or all-purpose flour
1/2 Tbsp kosher salt
3/4 stick (6 tablespoons) COLD unsalted butter, cut into small cubes
7/8 cup veg. shortening, chilled
1/2 cup iced water

     Mix flour and salt together in large bowl.  Add butter and with pastry cutter, cut into flour until mixture looks like coarse crumbs.  Break up shortening and add in bits to bowl.  Cut in until mixture has small lumps and curds.  Stir in water slowly with wooden spoon.  Turn dough out on board and fold it over itself a few times.  Wrap dough (halved)  in two squares of plastic wrap and chill for 2 hours to 5 days...may be frozen for up to one month.  Yields bottom and top crust for one 9" pie.

This is a family favorite recipe, and the entire pie disappears quickly!  This pie crust recipe is THE BEST ever!!  It is soooo flaky and good.  Hope you try it and enjoy!!


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