Ina Garten's Pot Pie Crust Recipe (taken from Food Network)
Don't be intimidated by making a pie crust. This is very easy and WELL worth it!!
Ingredients:
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper
Mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
Go to http://www.foodnetwork.com/recipes/ina-garten/chicken-pot-pie-recipe/index.html for Ina's full recipe.
So here is my spin on things...because you know I have to use cheese! And, let me just say, my son who does not like cheese likes this!
Ingredients for the Filling:
1 Rotisserie Chicken
1-2 Tablespoons of Olive Oil
5 medium carrots chopped
5 stalks of celery chopped
1 onion chopped
2 cloves of garlic finely chopped
1 cup frozen peas
2 Tablespoons butter
2 Tablespoons flour
1 cup Heavy Whipping Cream
1 cup smoked Gouda
1 cup cheddar
1 cup chicken stock...I make my own from the rotisserie chicken!4 sprigs of thyme*
2 sage leaves* (optional)
1 sprig rosemary leaves* (optional)
*Sometimes I can find a "poultry blend" package of fresh herbs at my grocery store so I use that. If you can't find that, I wouldn't spend the extra money on herbs I may not use. Buy the fresh thyme and skip the rest.
Saute carrots, celery, onions, and garlic over medium heat for 5-10 minutes. Season with salt and pepper. Oh...let me say this, don't chop your veggies too small for this recipe...you want chunks. While they are cooking, tear apart the rotisserie chicken and chopped into bit size pieces. Add chicken and peas to the veggies. Then add the chicken stock and let simmer 5-10 minutes. Meanwhile, melt butter in a medium sauce pan. When melted add flour to create a rue. Whisk for a few minutes to get the flour taste out and add heavy cream, cook on medium heat (do not let it boil). When cream is warm (almost boiling) add cheese and whisk until melted. Pour cream and cheese mixture into the chicken and veggies and let it simmer over medium low while you roll out the crust.
Dump the chicken mixture into a 2.5 quart baking dish or a deep dish pie pan. Cover with crust. In a separate bowl whisk egg with a tablespoon of water. Brush on the pie crust and sprinkle with cracked black pepper and sea salt. Bake at 375° for 50 minutes to an hour.
So... how do I make this economical?
- I buy my rotisserie chicken from Sams Club for under $5.00. Then, once I tear the meat from the chicken, I throw the rest of the chicken (skin and all) into a large pot covered with water, bring it to a boil, let it simmer for 30 minutes, and then I have enough chicken stock to fill a gallon jug!
- I also buy a large hunk of smoked Gouda cheese from Sams Club. Now, it does cost me about $10 BUT I use it in SOOOOOO many dishes! Ideas: sandwiches, mexican lasagna, scrambled eggs, potato soup, corn chowder (look for that recipe on the blog). It really does go a long way.
Honestly, when I break this meal down it costs around $12....which is kind of expensive for me but I have to think, it feeds 5 people AND I always have left overs AND it is better than a meal I would get at a restaurant!
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