Saturday, January 29, 2011

Chicken Pot Pie

We had some leftover chicken, so my mom taught me how to make a chicken pot pie. We used bread dough as the crust. It takes a little effort, but the result is awesome!

Bread Crust
3 cups flour
1 package quick-rise yeast
1 teaspoon salt
1 1/4 cups hot water (about 120 degrees)
2 tablespoons olive oil
2 tablespoons honey

2 cups cooked chicken, cut in half-inch cubes
2 cups frozen peas and carrots mix
2 cup frozen potatoes O'Brien

2 cups cold water
2 chicken-flavored bouillon cubes
2 tablespoons corn starch
1/2 tablespoon onion salt

Prepare crust by mixing all ingredients together in a big bowl. Once well mixed, kneed with your hands 5 minutes, adding flour as necessary until you have a smooth ball of dough. Cover with plastic wrap or a clean towel and let it rise 45 minutes in a warm place.

Meanwhile, assemble filling ingredients and set aside. Prepare the gravy by placing all the gravy ingredients in a small pot. Heat on medium high stirring briskly with a whisk until the mixture comes to a boil and thickens. Once gravy has thickened, remove from heat and pour over filling ingredients. Stir to mix well and set aside.

Preheat oven to 400 degrees.Once the crust has roughly doubled in size turn out on a well-floured bread board or counter. Divide into two parts, one about 2/3 of the dough and the other 1/3. set the smaller piece aside. Using a rolling pin, roll the larger piece out to a 12 inch circle and place in an un-greased, 10-inch glass pie dish. One inch of excess dough will hang over the edge. Add the filling. Roll out the smaller piece of dough to an approximate 10 inch circle and place over filling. Roll the excess dough back over the edge, twisting slightly to form a decorative edge. If desired, brush the top with a mixture of 1 tablespoon honey and 1 tablespoon hot water for a crisp brown top and bake for 30 minutes, until heated through. Allow to sit 15 minutes before serving. Serves 4 to 8 people.

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