Monday's recipe (10/8/12) - Aimee Fortney's Chicken Pot Pie - WSMV Channel 4

Monday's recipe (10/8/12) - Aimee Fortney's Chicken Pot Pie

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Comfort food season is here, and this Chicken Pot Pie is both delicious and comforting!

AIMEE FORTNEY'S CHICKEN POT PIE


1 cup reduced sodium chicken broth
3 chicken breasts, cubed
3 Tablespoons corn starch
3 small potatoes, peeled and cubed
3 carrots, chopped
2 stalks celery, chopped
salt and pepper to taste
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1 small bag of frozen peas
Double crust pie recipe below (Or you may use store-bought)

In a medium sized skillet (that has a lid) add ½ cup chicken broth, chicken, potatoes, carrots, celery and seasonings.  Cover with a lid, and cook for about 5 to 7 minutes, or until the chicken is cooked through, stirring occasionally.  Add the corn starch to the remaining chicken broth, and whisk together.  Once your chicken is cooked, add corn starch mixture, and bring to a boil.  Remove from heat and add peas.  If you are using a bag of frozen vegetables, cook the chicken, add the corn starch mixture and bring to a boil; remove from heat and then add frozen vegetables.

Pour chicken mixture into bottom pie crust (that has been pricked on the bottom, and baked for 10 minutes).  Cover with top pie crust, either as a whole pie crust, or lattice top.  Brush with an egg wash, (one egg and one Tablespoon of water).

Bake at 350 for 45 minutes.

AIMEE'S GO-TO PIE CRUST FOR CHICKEN POT PIE (MAKES A DOUBLE CRUST)

3 cups all-purpose flour
1 teaspoon kosher salt
1 Tablespoon sugar
1 ½ sticks cold unsalted butter
⅓ cup cold vegetable shortening
6 to 8 Tablespoons water (with ice cubes to ensure it is very cold)

Cut the butter into cubes and place butter and the shortening in the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the food processor and pulse a few times to mix. Add the butter and shortening. Pulse until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Now, depending on the weather, you may not need all of the water.  (Humidity effects every type of baking).  Watch it closely, and when the dough forms a ball, stop!  Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.  The less you handle the dough, the more perfect your pie crust will be.  

Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

If you are making a pie that does not need the top crust, you may store in a freezer bag, and freeze the remaining pie crust.

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