Aunt Mary (Lee) Aloise's Chicken Pot Pie
Ingredients:
1 - 9-inch deep dish pie pan (not really an ingredient, but i wanted to stick this in somewhere, :) )
2 (9-inch) pie crusts (homemade, refrigerated or frozen, thawed) I, personally, like a lard crust.
2¼ c. cooked chicken, cubed or shredded (I prefer to use leftover meat from homemade, well seasoned, whole-oven roasted chicken, with the pan juices. The taste & texture is so much better than sauteed, grilled, or stewed.)
2 c. frozen peas, thawed
½ c. carrot slices/diced
2/3 c. medium diced onion
½ c. celery slices/diced
1 small can sliced mushrooms, drained
olive oil and/or butter
2 cans condensed cream of chicken soup (I used to use Campbell's, but I don't like the new recipe -- now it's a yellow viscous goo. I guess they use less natural stuff, e.g. cream, and use more thickeners, etc. Eww-w-w & yuck! I don't know if other brands are better.)
¼ - ½ tsp. thyme leaves, rubbed
½ tsp. black pepper
garlic powder to taste (i lightly sprinkle, covering the top, then stir it in)
onion powder to taste (same as the garlic powder)
salt, to taste (because the canned soup has a lot!)
egg wash - 1 egg & 1 Tbls. water beaten (optional)
Filling ingredients are approximated measurements. (They can be adjusted to your preferences: ratios, amounts, choice of meats, veg., seasonings, fresh, frozen, or canned, homemade, etc.) I've made a pie using leftover homemade beef stew/pot roast for a beef pot pie...
Directions:
Preheat oven to 400F degrees.
Line pie pan with 1 pastry. Set aside 2nd for the top.
Saute carrots, onions, and celery in a little butter and/or olive oil for about 6-8 minutes. Take off heat and let cool to room temp.
To cooled sauteed veg., add in soup, peas, mushrooms, chicken & pan juices, herbs, & spices. Mix well.
Pour mixture into the pastry-lined pie pan. Top with 2nd crust. Seal and flute edge. Using sharp knife, cut slits into top crust for steam vents.
Brush some egg wash over top crust, if you like, for an even golden brown crust.
Cover fluted edge with 2- to 3-inch strip of aluminum foil to prevent excess browning; remove it the last 15 to 20 mins of baking.
Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.
Let pie cool for about 1-1½ hours before serving, allowing the innards to set a bit, otherwise it'll free flow.
1 - 9-inch deep dish pie pan (not really an ingredient, but i wanted to stick this in somewhere, :) )
2 (9-inch) pie crusts (homemade, refrigerated or frozen, thawed) I, personally, like a lard crust.
2¼ c. cooked chicken, cubed or shredded (I prefer to use leftover meat from homemade, well seasoned, whole-oven roasted chicken, with the pan juices. The taste & texture is so much better than sauteed, grilled, or stewed.)
2 c. frozen peas, thawed
½ c. carrot slices/diced
2/3 c. medium diced onion
½ c. celery slices/diced
1 small can sliced mushrooms, drained
olive oil and/or butter
2 cans condensed cream of chicken soup (I used to use Campbell's, but I don't like the new recipe -- now it's a yellow viscous goo. I guess they use less natural stuff, e.g. cream, and use more thickeners, etc. Eww-w-w & yuck! I don't know if other brands are better.)
¼ - ½ tsp. thyme leaves, rubbed
½ tsp. black pepper
garlic powder to taste (i lightly sprinkle, covering the top, then stir it in)
onion powder to taste (same as the garlic powder)
salt, to taste (because the canned soup has a lot!)
egg wash - 1 egg & 1 Tbls. water beaten (optional)
Filling ingredients are approximated measurements. (They can be adjusted to your preferences: ratios, amounts, choice of meats, veg., seasonings, fresh, frozen, or canned, homemade, etc.) I've made a pie using leftover homemade beef stew/pot roast for a beef pot pie...
Directions:
Preheat oven to 400F degrees.
Line pie pan with 1 pastry. Set aside 2nd for the top.
Saute carrots, onions, and celery in a little butter and/or olive oil for about 6-8 minutes. Take off heat and let cool to room temp.
To cooled sauteed veg., add in soup, peas, mushrooms, chicken & pan juices, herbs, & spices. Mix well.
Pour mixture into the pastry-lined pie pan. Top with 2nd crust. Seal and flute edge. Using sharp knife, cut slits into top crust for steam vents.
Brush some egg wash over top crust, if you like, for an even golden brown crust.
Cover fluted edge with 2- to 3-inch strip of aluminum foil to prevent excess browning; remove it the last 15 to 20 mins of baking.
Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.
Let pie cool for about 1-1½ hours before serving, allowing the innards to set a bit, otherwise it'll free flow.