Prep time: 1 hour
Cook time: 40 - 50 minutes
Servings: 4 - 6
The fall season has always been a favorite season of mine. Not only from the lowering temperatures or the cute “autumnal” clothes, but the warm and cozy aromas that fall foods leave me with a comforting feeling. Hot apple cider, gooey chocolate chip cookies, nutty pumpkin pie, warm butternut squash soup and hearty chicken pot pie, hmmm I am hungry just thinking of it!
In this post we are skipping ahead to cooler temperatures with The Baking Coach’s very own President Lisa Basini, as she shares with us how to make that perfect golden brown Chicken Pot Pie. This recipe will help you get into the fall spirit and send those “warm and cozy” aromas from our homes to yours!
HERE IS WHAT YOU NEED:
- 2 ⅔ cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- ½ cup all-vegetable shortening
- ½ cup butter
- 7-8 tablespoons cold water
- 10 ½ ounces of canned cream of chicken soup
- 1 ½ cup frozen mixed vegetables
- 1 ½ cup chopped and cooked chicken (can substitute cooked turkey)
- 1 egg (optional)
HERE IS HOW YOU DO IT:
Make the dough:
- In a medium bowl, slowly mix together your flour, sugar and salt.
- Take out your chilled shortening and butter. You want to make sure the butter is cut into 1-inch pieces. Slowly mix the shortening and butter to the dry mixture from above (tip: use your fingertips to mix all the ingredients together forming pea-sized chunks in the end).
- Using your cold water, start slowly sprinkling in your 7 tablespoons of water into the mixture. As you mix, keep using your fingertips to blend the dough. You want to keep mixing until the dough forms into a ball (tip: this should come together quickly if not, add in the additional tablespoon of water).
- Divide the dough ball in half making 2 dough balls. Take each ball and flatten them down creating a disk. You should have 2 disks once both are flattened. Using plastic wrap, wrap your disks up and chill in the fridge for 30 minutes.
Making the filling:
- Take a medium bowl and add in your cream of chicken soup.
- Slowly mix together your vegetables and poultry with your soup.
- Make sure everything is mixed together well and set the bowl aside.
Assembling the Pie:
- Take the chilled dough out of the fridge and lightly flour the dough.
- Place each dough between two sheets of waxed paper. On a flat surface, roll the dough out, making 2 flat circles.
- After peeling off the top sheet of wax paper, take one circle and flip it into a pie pan. Push the dough down until all parts of the dough are firmly pressed against the pie pan. Take a fork and create 5 ventilation holes on the bottom of the dough crust.
- Pour your filling mixture into the pie pan and evenly level the filling.
- Take your second flat dough circle and like in step 3, take a fork and create ventilation holes in the dough. After, carefully place your dough on top of your pie (This will act as the top crust of the chicken pot pie). Use a fork to press the edges of the two pieces of dough together. Trim any excess dough off.
- OPTIONAL: For a shiny crust, mix together an egg until scrambled and mix it together with 1 teaspoon of water. Brush the egg mixture on top of the pie before baking.
- Bake the assembled pie on a cookie sheet in a 375-degree oven for about 40-50 minutes or until golden brown.
- Serve and enjoy!
Written by: Allison Silibovsky
