Chicken Pot Pie

I spent the hottest months of the summer back in Portland, Oregon. There I stayed with my grandparents. It was the time of year, in our family, for parties and reunions galore. I had a lot of fun cooking and baking with my grandmother and with my little sisters. One of the things I came away with, beside some great memories, was how to lattice top a pie. Armed with this new knowledge from my wonderful Grandmother, I felt brave enough to take some simple left-overs and turn them into this delicious pot pie.

Chicken Pot Pie

Crust:
2 1/2 cups (310g) all-purpose flour
1/2 tsp (3g) salt
1 cup (225g) butter, chilled and diced
1/2 cup (120ml) ice water

Filling:
1 pound (455g) chicken breast, cubed
1 cup (120g) carrots, sliced
1 cup (150g)  green peas
1/2 cup (60g) celery, sliced
1/3 cup (75g) butter
1/3 cup (55g) onion
1/3 cup (40g)  flour
salt and black pepper to taste
1 3/4 cups (415ml) chicken broth
2/3 cup (160ml) milk

1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Half and wrap each in plastic and refrigerate for 4 hours or overnight.
2. Preheat oven to 425° F (220° C).
3. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
4. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt and pepper. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
5. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
6. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

My fiance loved it, and I had some serious childhood flashbacks. It had been a long time since I had eaten a pot pie, especially one this good.  So, as the days get cooler, and more comfort foods sound tempting, I hope you enjoy this recipe.

En guete!

Peach Pie

Before I left for home, back in July, I made this pie for my fiance. I also made him a replica of his birthday cake. Neither lasted very long. Now, as we move further into fall here is a recipe to remind you of long summer days.

Peach Pie

Crust:
2 1/2 cups (310g) flour
1/2 teaspoon (3g) salt
1 cup (225g) butter, chilled and diced
1/2 cup (120ml) ice water

Filling:
10 fresh peaches, pitted and sliced
1/3 cup (40g) flour
1 cup (200g) sugar
1/4 cup (55g) butter

1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Half and wrap each in plastic and refrigerate for 4 hours or overnight.
2. Preheat oven to 350°F (175°C).
3. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
4. Mix flour, sugar and butter into crumb stage.
5. Place one crust in the bottom of a 9 inch pie plate. Line the shell with some sliced peaches. Sprinkle some of the butter mixture on top of the peaches, then put more peaches on top of the the crumb mixture. Continue layering until both the peaches and crumbs are gone. Top with second pie crust.
6. Bake for 45 to 50 minutes or until crust is golden. Allow pie to cool before slicing.

En guete!