That's what I called them when I was little. Although, my chicken pot pie's back then were of the frozen variety. This is a tasty dinner I made last week. It was so yummy smelling and looking when I got them out of the oven we consumed them immediately forgoing all possibilities of getting a photo of them post-baking. Whoops.
I made two big ones for my niece and I, a veggie one for the MIL, and two little beggar's purse sized ones for the girls.
a food processor makes this easy!
- 2 1/2 cups all-purpose flour, plus extra for rolling
- 1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
- 1 teaspoon salt
- 4 to 8 Tbsp ice water
Remove, place in a bowl, cover and refrigerate for 30 minutes.
Take out, separate into 4-6 equal balls, place one on lightly floured surface, cover the rest. Flour rolling pin.
Roll ball out, turn a quarter turn (from 12 to 3 o'clock), turn over, adding flour underneath to prevent sticking, flour top is needed, roll out. Repeat process until you have the size circle you desire.
Place spoonful of filling in, beat an egg, brush egg around edges, fold over, pinch, make two slices in top, brush egg on top. Repeat with the rest of the dough.
Chicken Pot Pie filling
3-4 chicken breasts
1 stalk celery
1 c broccolli
1/2 c peas
minced garlic optional
Saute these until cooked but don't overcook- they will cook more in the oven.
For roux sauce- in separate pan, melt 2 tb butter. Add 2 tb all purpose flour. Stir and cook on medium heat for 1 minute. Slowly add 1/2 c milk. It will "seize" up, continue stirring. Add 1 c chicken broth, slowly, stirring and mushing up flour lumps. Add salt and pepper to taste.
Add in veggies and chicken to roux sauce. Stir until coated. Let cool slightly before adding to pastry.
Bake for 20 minutes or more (I am not particular about numbers, sorry) in a 400 degree oven until golden brown.
Remove, let cool for a few minutes and serve.
So good it'll make ya wanna slap yo mama!