Variation on a Classic

Have you ever made
Chicken Pot Pie from *scratch*?

Oh. So. Easy.

And...

Oh. So. Good!


Well over a year ago,
I blogged about this recipe.
But I didn't publish the
measurements and instructions here...
I linked to where I orginally found it.

My friend Christa
had posted it on her blog
and I subsequently made it.
Since that time I have altered it
to make it a little simpler (lazy me).

Christa's original
would be the *gourmet* version.
Instructions for the *everyday* version
can be found below.

They are both yummy.

Please do pay Christa
a visit and let her know I sent you.
She is a dear.

~ Chicken Pot Pie ~

1/3 cup Butter
1/3 cup Flour
1/3 cup Onions, chopped
1/2 tsp Sea Salt
1/4 tsp Pepper
1 3/4 cup Chicken Broth
2/3 cup Milk
2 cups Chicken, cooked and cubed
1 cup Peas, frozen
1 cup Carrots,
chopped and steamed to partially cook

Combine flour,
salt and pepper
in small bowl and set aside.

In medium pot heat butter on low to melt.
Add chopped onion and saute until transluscent.

Stir flour mixture into the butter and onions,
cook on medium-low heat stirring constantly
until mixture is smooth and bubbly.

Remove from heat.

Stir in broth and milk with wire whisk.

Return to medium heat
and stir while bringing mixture to a boil.
Stir and boil one minute.

Stir in veggies and chicken.
Pour into a 2 Quart casserole dish.

Cover with a single pie crust
that has steam vents cut into it.

Bake at 450* F oven for
30-35 minutes until golden and bubbling.

Below you will find the pastry recipe I have been using.
It is super duper easy and no-fail.


~ Easy Pastry ~

1 cup Flour (plus a little more for rolling)
1/2 cup Butter
2 to 4 Tbsp cold water
(enough to make dough hold together)

Measure flour into bowl.
Cut in butter until crumbly.

Add water slowly
while tossing the flour mixture with a fork.
As you *toss* the dough will begin to hold together.

When there is enough water in the dough,
it will begin to pull away from the sides of the bowl.
At this point, scrape contents of bowl out onto the counter.

Press the dough together and roll out on a floured surface.
Keep turning the dough over and
re-flour counter so it doesn't stick.

When pastry is a little larger than your dish,
cut slits in the center of it and
gently lift onto your casserole dish.
Settle it into place, fold edges in and crimp it.

Bake as above.

Serve with a crusty loaf and tossed green salad
for a satisfying family meal.
This recipe serves three or four hungry people.

Enjoy!