Chicken Pot Pie With Celery Seed Pastry |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Source: Betty Crocker's cookbook. This is always a favorite and pretty simple. I've cooked this for years every year following our Thanksgiving turkey gorge. After the big meal, I cook the bird down in a huge stew pot to get all the meat off the bone (skimming fat off as needed). Then I add some veggies and lentils to make turkey soup. Any leftovers from that can go into the pot pie. 3 different ways to eat leftover turkey, and nothing gets wasted! Ingredients:
1/3 cup margarine or 1/3 cup butter or 1/3 cup chicken fat |
1/3 cup all-purpose flour |
1/4 cup onion, chopped |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon smoked paprika (optional) |
2 cups chicken broth |
2/3 cup milk |
2 cups cooked chicken or 2 cups cooked turkey, cut-up |
1 (10 ounce) package frozen peas and carrots (fresh vegetables can also be used) |
1/3 cup chopped celery (optional) |
1 cup chopped potato (optional) |
2/3 cup shortening or 2/3 cup lard, plus |
2 tablespoons shortening or 2 tablespoons lard |
2 cups all-purpose flour |
2 teaspoons celery seeds |
1 teaspoon salt |
if using self-rising flour, omit salt |
4 -5 tablespoons water |
Directions:
1. Preheat oven to 425 degrees F.
2. Heat margarine over low heat until melted. Blend in flour, onion, paprika salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
3. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
4. Stir in chicken and frozen vegetables; reserve.
5. Prepare Celery Seed pastry.Cut shortening into flour, celery seed and salt until particles are size of small peas. Sprinkle in water, 1 Tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary). Gather pastry into ball.
6. Roll 2/3 of pastry into 13-inch square on lightly floured cloth-covered board. Ease pastry into square pan, 9x9x2 inches; pour chicken filling into pastry-lined pan. Roll remaining dough into 11-inch square; place over filling. Roll edges under; flute. Cut slits in center to allow steam to escape.
7. Bake, uncovered, in 425 degrees F oven until crust is brown, 30 to 35 minutes.
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