Wednesday, August 8, 2007

Chicken Pot Pie

I just made this recipe up. Ours were a little dry so I'd add more gravy the next time. I was trying to use up old vegetables, leftover chicken, and some leftover gravy.
This made 6 small pies but I did have to make two batches of pie dough. I'm not sure if I really needed two of dough since the kids helped and we may have wasted some of the dough.
2 cooked chicken breasts
1 potato peeled and diced, cooked until tender
3 carrots peeled and chopped, cooked until tender
1/2 cup frozen peas
1/2 of an onion chopped
1 1/2 cups chicken gravy (really should have used at least 2 1/2 cups)
I had half a can of cream of mushroom soup left so I toss that into the gravy.
Mixed all the ingredients together and added to the pie shell. Then topped with another layer of pie dough.
Cooked for 45 minutes at 425 degrees.
For the pie dough I did this:
1 cup flour
1 cup whole grain pastry flour (I used Arrowhead Mills organic)
1 teaspoon of salt
3/4 cup shortening
I used a pastry cutter to blend the flours and shortening. Then I added water 1 tablespoon at a time until the dough formed a ball. I then rolled out the dough and placed it into the pie dishes.
You may need to season it to your taste. I didn't because I had leftover gravy that I had seasoned to our taste.

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