In Honor of National Pie Day…Chicken Pot Pie

Chicken Pot Pie

Happy Pie Day ya’ll!  My husband texted me early this morning to say, “Happy Pie Day…Sugar Pie.”  Love that man, he’s always full of surprises.  

If you are looking for a listing of winning pie recipes, check out the American Pie Council website.  I already found a few new ones I can’t wait to try.

To honor National Pie Day, I thought why go with a sweet pie, I’ll turn to my classic Ozark Chicken Pot Pie.  I can remember helping my mother in the kitchen prepare this dish on many chilly days.  It’s one of the perfect dishes to warm your soul!  And, that is what food is all about, warming the soul…taking you to a place of childhood memories.  

If you can catch a local farmers market in your area, try and grad local veggies and chicken for this dish.  Love your farmers and try and incorporate as many local products in your weekly grocery shopping.  Or, join a CSA, Community Supported Agriculture, for a weekly basket of whatever is in season.  

Ozark Chicken Pot Pie
By Lane

2 cups peeled red potatoes cut about ¼ of an inch
1 bag of frozen of mixed veggies
3/4 cup butter
1 onion, chopped
½ all-purpose flour
2 teaspoons garlic powder
1 teaspoon ground sage
1 teaspoon Italian seasonings
½ teaspoon poultry seasonings
1 teaspoon salt
½ teaspoon black pepper
2 cans chicken broth
1 cup heavy cream
4 cups cooked local chicken, chopped
1 crust (recipe follows)
1 large egg, beaten

Grease a 3 quart baking dish. Boil potatoes over heat for 5-6 minutes, drain and add drained canned vegetables to pot.

Melt butter in a very large saucepan. Add onions and cook for 3 minutes, stir in flour and all seasonings and cook for 2 minutes, stirring. Stir in broth and cream and cook for 7 minutes. Stir in chicken and vegetables and cook for 18 minutes.

Pour into casserole dish. Preheat oven to 400 degrees.

On a floured surface roll out the pastry crust to about 1/8 inch thickness. Cut into ½ inch strips. Arrange crust in lattice design over the filling, trim strips even with the dish. Brush crust with beaten egg.

Bake 28 minutes. The casserole will be done when it is golden brown.

Flaky Pastry Crust
By Paula Deen

I love using this crust for the pot pie…very flaky. If you don’t have a food processor you’ll have to do everything by hand though.

2 ¼ cups all-purpose flour
½ teaspoon salt
½ cup cold vegetable shortening, diced
¼ cup cold butter, diced
¼ cup cold water

In a food processor add flour and salt, pulsing to combine. Add shortening and butter, pulse until mixture resembles corn meal. With the processor running, add cold water through the chute, processing until combined. Press mixture gently into a 4 inch disc; cover with plastic wrap and chill 1 hour.

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