Sunday, November 29, 2009

Pot Pie

I like a good pot pie, so with leftover turkey, I searched for a great recipe. I found this one, but what really made it good was the pie crust from my friend's blog. (Thanks Julie!) The leftovers heated up great, too, which is always a bonus!
John's Rating: 9

1/3 cup butter
1/3 cup flour
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth
2/3 cup milk
1-2 tsp. montreal chicken seasoning
2 cups cut up cooked chicken or turkey
2 med. potatoes
4 carrots
2 celery stalks
small handful of peas
2 prepared pie crusts (1 top crust and 1 bottom crust)

Heat butter over low heat until melted, saute onion and celery in butter until tender. Blend in flour, onion, salt and pepper. Stir in broth and milk. Heat to boiling; stirring constantly. Boil and stir one minute. Stir in chicken and veggies.

Line pie plate with prepared bottom crust. Pour in filling. Top with top crust. Cut slits in center to vent. Flute edges. Cook uncovered in 425°F oven until crust is brown; approximately 30-35 minutes.

Pie Crust:
4 c. white flour
1 T. sugar
1 1/2 t. salt
1 3/4 c. Butter-flavored Crisco
1/2 c. ice water
1 t. vinegar
1 large egg.
* In large bowl, mix flour, sugar and salt. Cut crisco into flour mixture till mixture resembles fine crumbs. In small bowl, mix ice water, vinegar and egg. Add to dry mixture and mix until just moistened (should be almost sticky). Divide into 4 equal parts and roll out one at a time.

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