This recipe was submitted by @altwestwife. This will be a great addition to anyone’s recipe drawer, especially with the colder months coming.

This Recipe perfectly fills my 2 1/2 quart corningware dish

Crust

Ingredients

  • 3/4 cup very cold butter
  • 1/2 tsp salt
  • 2 1/2 cups all purpose flour
  • 1/2 cups very cold water

Directions

  1. Using a Pastry Blender, combine butter, flour, salt in a mixing bowl. Finished product will consist of small pea sized chunks
  2. Using a wooden spoon, slowly begin adding cold water to the mixture. Eventually it will become easier to use your hands to finish mixing
  3. When the dough is mixed thuroughly-remove it from the bowl, wrap it in saran wrap and either refrigerate for 30 minutes or freeze for 10
  4. Make the filling while the crust chills

Filling

Ingredients

  • 2 1/2 cups meat cubed
  • 3 cups of cooked mixed vegetables (carrots, celery, peas, potatoes, etc)
  • 1/2 cup of butter
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp celery seed
  • 1 3/4 cups of chicken broth (1- 14oz can)
  • 2/3 cup milk
  • egg wash (1 egg yolk and 1 tbsp water beaten)

Directions

  1. Preheat the oven to 425
  2. If using raw veggies-chop and boil with a bit of salt for 10-15 minutes to desired softness
  3. In a saucepan melt the butter over medium heat. Add onions and cook until translucent. Stir in flour, salt, pepper, and celery seed. Slowly pour in chicken brother and milk. Simmer over medium low heat until slightly thickened. Liquid will thicken further when removed from heat. Over-reducing the liquid on this step leads to a dry potpie.
  4. Stir meat and vegetables into the saucepan. Remove from heat and set aside
  5. Rub the inside of your baking dish with butter
  6. Remove the dough from the refrigerator and cut into two pieces. (2/3 & 1/3) On a well floured surface roll the larger dough until it is uniform in thickness and large enough to cover the inside of your baking dish
  7. Carefully press the dough into the surface of the baking dish
  8. Re-flour your rolling surface and roll out the smaller portion of dough. This will be the top crust
  9. Fill the bottom crust (In your baking dish) with the prepared fillings
  10. Carefully lay top crust over the filling.I like to set the crust so there is a lot of excess on one side. Cut away and use cookie cutters on the excess for embellishment. (See photos)
  11. Trim away any remaining excess pie crust. Crimp together the top and bottom crusts
  12. Place the embellishments on your pot pie now
  13. Make vent holes in the top crust using a small, sharp knife. (I like to make a pattern with these to accentuate my added cutouts.)
  14. Brush your crust with eggwash
  15. Bake in pre-heated oven for 30-35 minutes, until pastry is golden brown. Cool 10 minutes before serving

 

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