Tuesday, March 13, 2012
CHICKEN POT PIE
2 tbs flour
2tbs butter or bacon grease
2+ cups milk
1 bag frozen mixed vegetable
3 chicken breasts
Assorted spices such as onion powder, garlic powder, garlic salt, salt, and cayenne pepper.
I made my own rue instead of using a canned soup such as cambells but you can really do either. If you use 1-2 cans of soup just omit the flour/butter.
If you decide to make a rue use equal amount flour to fat. You can use butter or bacon grease. Then add about 2 cups milk and bring to a boil constantly stirring until desired thickness is reached. Usually start with 2 tbs flour and 2 tbs butter.
Poach chicken breasts in water until done. In large pan mix all ingredients with your gravy/rue/soup. Pour into pie crusts and bake at 365' until crust is golden brown.
*Tip add a bit more gravy/liquid to your filling then you'd expect to use in your pie. If you put in a thick filling in the pie crust it will become too dry.
2 cups all-purpose flour
1 teaspoon salt
1 cup shortening
1/2 cup water
In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe.