Baking with Oshutterup - Chicken PotPie

Ingredients preheat oven 375 4 tablespoons butter 2 tablespoons flour 1 cup chicken stock, warmed ¼ cup milk Salt and pepper 1 onion, coarsely chopped 2 carrots, sliced 2 celery stalks, coarsely chopped 1 can whole kernel corn 1 can green peas 1 small can of mushrooms 1 pound cooked chicken meat, cubed Beaten egg, for glazing For the crust: 2 cups flour ¼ teaspoon salt ½ cup (1 stick) cold butter, cut in pieces 1/3 cup shortening 4-8 tablespoons ice water Crust: sift the flour and salt into a bowl. With a pastry blender cut in the butter and shortening until the mixture resembles coarse meal. Sprinkle with ice water, and mix until the dough holds together. If the dough is too crumbly, add a little more water, 1 teaspoon at a time. Gather the dough into a ball and flatten into a disk. Refrigerate at least 30 minutes. Sauce: melt butter in a saucepan. Whisk in the flour and cook until bubbling, whisking constantly. Add the warm chicken stock, and cook over the medium heat, whisking until the mixture boils. Whisk in the milk. Season with salt and pepper. Set aside. Vegetable mixture: Melt butter in skillet until foamy. Add the onion and carrots, cook until softened. Stir in celery, mushrooms, peas, corn, and chicken. Add the cream sauce to the mixture and stir to mix. Add mixture to pie shell, and cover with pie crust topping. Cut several vents in the top crust to allow steam to escape. Brush with the egg glaze. Bake until the top crust is browned, about 30 minutes.

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YouTube | January 5, 2009

Tags:. .foamy. .kernel. .skillet. .coarsely. .preheat