OLD FASHIONED CHICKEN POT PIE IN A PAN
From start-to-finish, this is a "feel good" dinner--it screams "Home Cookin'" and "I love you!"...in sweet tones, of course! Use your bread machine for the dough (like I do) or make from scratch on your own (more brownie points!). Not a "fast" or "simple" recipe...but WELL-WORTH the effort (wait'll you hear the sighs of delight---you'll know what I mean). COOKING time does NOT include bread-machine cycle.
Provided by Debber
Categories Savory Pies
Time 1h45m
Yield 1 13x9 pan, 8-10 serving(s)
Number Of Ingredients 32
Steps:
- FOR THE CRUST.
- Place all ingredients in your bread-maker (according to manufacturer's directions, mine go in "liquid first"); program for "Dough" or "Manual" then press "Start.".
- The dough will be very sticky at first (like biscuit dough); it will firm up by the end of the kneading time.
- While the dough is kneading, prepare the filling.
- FOR THE FILLING.
- Cook chicken breasts in your normal way (I use water & cooking sherry), reserve broth and separate fat if you can (used in the Gravy).
- Melt butter in hot pan, saute onion & carrots until lightly browned, add celery, saute until limp-ish.
- Dump veggies and chicken into large bowl.
- FOR THE GRAVY.
- Melt butter and fat (USE ALL BUTTER IF YOU DIDN'T SEPARATE THE FAT FROM THE BROTH) in same pan (as veggies), whisk in the flour.
- S-L-O-W-L-Y add the reserved broth, continually whisking out the lumps.
- Whisk in the cream and S & P.
- Turn off the heat, stir in meat & veggies.
- FOR THE GLAZE:.
- In a small bowl, mix egg and water, beating to a frothy mess; set aside.
- ASSEMBLY.
- Lightly spray or butter a 13x9 pan; pour chicken/gravy mixture into this dish.
- Transfer bread dough to a floured work surface; knead by hand five times (count 'em); now let it rest for five minutes (this works, trust me).
- Flour a rolling pin and roll dough into a 10 x 14-inch rectangle; do NOT over-work the dough, light touches are best!
- Use a pizza cutter or knife to cut rolled-out dough into two-inch squares or diamonds if you're really creative!
- Place squares/diamonds on top of the chicken-veg-gravy mixture in the pan--aim for a cobblestone look (overlap them a bit).
- Brush generously with egg glaze (this will give the dough a nice brown--slightly shiny--finish).
- Put into a COLD oven, turn heat to 350 (the dough will rise a bit while the oven heats); bake 35-45 minutes--the dough will be a lovely rich brown color.
- Let rest about 5 minutes before serving.
- With a green salad or a fruit salad on the side you have climbed to the top of the pedestal!
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