Sunday, February 6, 2011

Chicken Pot Pie with Whole Wheat Pie Crust

I FORGOT THE CHICKEN! Honestly- take the chicken out and all you have is "pot pie" and how tempting does that sound? I couldn't believe I forgot it! It was a long day though... I was just happy to put the top on and pop it in the oven... and it was at that moment that I realized I was missing a "key" ingredient. Despite my "forgetfulness", it tasted grand... happy news for the vegetarian. A yummy pie with or without the chicken. :) I just made a regular pie crust and subbed white for wheat, but admittedly, the crust wasn't amazing. It was a little dry and crumbly- I had to add more water to get it to hold together at all... I think I just needed to find a good whole wheat recipe. Still good though.

Chicken Pot Pie (Betty Crocker)
1 package (10 oz) frozen peas and carrots (I peeled and thinly sliced potatoes, carrots, celery, and added some frozen peas instead if the frozen package.)
1/3 cup butter
1/3 cup flour
1/3 cup chopped onion (Give me a break... do people really just chop up 1/3 cup and "reserve" the rest? Do a whole onion, I would sleep better if you did!)
1/2 tsp salt
1/2 tsp pepper
1 3/4 cup chicken broth
2/3 cup milk
2 1/2 to 3 cups cut-up cooked chicken or turkey (You almost forgot too, didn't you? :)
Pastry for 9-inch Two-Crust Pie

1. Rinse frozen peas and carrots in cold water to separate; drain. (Or cut up all those veggies I mentioned above.)
2. Melt butter in 2-quart saucepan over medium heat. Stir in flour, onion, salt, and pepper (and all the veggies if you do it that way.) Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute, Stir in chicken (yes chicken!) and peas and carrots; remove from heat.
3. Heat oven to 425.
4. Make pastry. Roll two-thirds of the pasty unto 13-inch squares. Ease unto ungreased square pan (9x9x2 inches) (I just did mine in a pie dish and I doubled the recipe so I would have two pies.) Pour chicken mixture into pastry lined pan.
5. Roll remaining pastry 11 inch square. Cut out designs with 1 inch cookie cutter. Place square over chicken mixture. Arrange cutouts on pastry. Turn edges of pastry under and flute.
6. Bake about 35 minutes or until golden brown.
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Mommy #1 said...

Mmmmm . . . so good! Here's a whole wheat pastry crust I found, but I haven't tried it, of course, so . . .

I did a nutrition analysis for this pie - adding in broccoli because I LOVE broccoli in a pot pie. I also used this whole wheat pastry recipe. Looks like a hearty winner to me! Thanks for sharing, as always! ;-D

For six servings:
Nutrition Facts
Calories 640
Calories from Fat 266
Total Fat 29.6g 45%
Saturated Fat 17.4g 87%
Trans Fat 0.0g
Cholesterol 124mg 41%
Sodium 922mg 38%
Total Carbohydrates 61.3g 20%
Dietary Fiber 8.7g 35%
Sugars 9.3g
Protein 32.7g
Vitamin A 132% • Vitamin C 111%
Calcium 12% • Iron 22%

jess and seth said...

Oh, I totally don't care if it's not "so light it'd like to bust into a million pieces" . . . I just love the thought of a whole wheat crust--it looks so good!

Online Bakery said...

i love the peas in it. great pictures.cakes on line

Ashley said...

LOL that totally sounds like something I'd do. It still looks good for a chicken-less pot pie :)