CHICKEN POT PIE WITH CELERY SEED PASTRY

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Chicken Pot Pie With Celery Seed Pastry image

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!

Provided by tonyp063

Categories     Savory Pies

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 19

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

Steps:

  • Preheat oven to 425 degrees F.
  • 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.
  • Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
  • Stir in chicken and frozen vegetables; reserve.
  • 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.
  • 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.
  • Bake, uncovered, in 425 degrees F oven until crust is brown, 30 to 35 minutes.

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