"Mama Bear's" Chicken Pot Pie

This is a long post and can be rather involved to make, but Romen took it on.   He did an amazing job, and his mom and I had so much fun doing this with him.

Chicken Pot Pie Crust

This pie crust calls for a lot of butter, and it's the one reason that makes this the perfect crust for chicken pot pie.
CRUST FOR POT PIES
2-1/2 c. all-purpose flour
1 tsp. kosher salt
1 Tbsp. sugar (optional)
1 c. very cold butter (2 sticks) cut into 1/2-inch cubes
4 to 8 Tbsp. ice water
Instructions
  • Add 1-1/2 c. flour, slat and sugar (optional) to medium bowl.
  • Stir 2 to 3 times until combined.
  • Scatter butter cubes over flour and mix briefly with a fork or spatula to coat the butter with flour.
  • Cut the butter into the flour with a pastry blender, working mixture until the flour has a coarse, mealy texture similar to fresh bread crumbs.  About 1-2 minutes.
  • Add remaining 1-cup of flour.
  • Work butter and flour with the pastry blender until flour is evenly distributed (about 20 seconds).
  • Dough should look crumbly with pea-sized pieces.
  • Sprinkle ice water over the mixture, start with 4-tablespoons and add from there.
  • Using a rubber spatula, press the dough into itself.
  • The crumbs should begin to form larger clusters.
  • If you pinch some of the dough and it hold together, it's ready.  If the dough falls apart, add 2 to 4 more tablespoons of ice water and continue to press until dough comes together. 
  • After you have formed the dough into a ball, place in the refrigerator to get cold. 
  • While the dough is cooling, start to prepare your filling.
  • Makes 1 (9-inch double) pie crust

Cooking w/ Baby Bears

Chicken Pot Pie Filling

FILLING FOR CHICKEN POT PIES
Chicken
2 lbs. skinless, boneless chicken breasts
1/3 c. onions, chopped
2 tsp. chicken consume (to taste)
1 tsp. garlic powder
1 tsp. onion powder
1/4 tsp. black pepper

Sauce
1/3 c. butter
1/3 c. all-purpose flour
1 (14 oz.) can evaporated milk
1 (10.5 oz.) can cream of chicken soup
1 (10.5 oz.) can chicken broth
1 (15 oz.) can peas & carrots, drained
1 (15 oz.) can sweet corn, drained
1 tsp. chicken consume (to taste)
1 tsp. garlic powder (to taste)
1 tsp. onion powder (to taste)
1/2 tsp. black pepper

2 (9-inch) double unbaked pie crusts
Instructions
  • Preheat oven to 425 degrees.
Preparing Your Chicken
  • Clean your chicken using vinegar, fresh squeezed lime and water.
  • Place the chicken into a skillet and cook until chicken is cooked through and onions are translucent.
  • Chop chicken into bite size pieces. 
  • Season with chicken consume, onion and garlic power to taste.
  • Lightly sprinkle with black pepper.
  • Set aside.
Instructions
Preparing Your Filling
  • In a separate saucepan, combine butter (until melted), add flour and stir to make a roux. 
  • Add one can of evaporated milk, one can of cream of chicken soup, and one can of the chicken broth.
  • Stir to combine together.
  • Bring sauce to a boil, and stir until thickens about 5 minutes.
  • Add seasonings (garlic, onion powder, pepper) to taste.
  • Add your chicken mixture to the sauce and stir until well combined.  Set aside.
Note:  You want a thick sauce that is not too thick and not too runny.  Play around with the consistency you want using chicken broth.
ASSEMBLING YOUR CHICKEN POT PIES
  • Prepare your deep dish pie pans with a single 9-inch pie crust.
  • Add half of the chicken mixture to the unbaked pie shell.
  • Cover with a top crust, seal the edges and cut away any excess dough.
  • Make several small slits in the top to allow steam to escape.
  • Bake in a pre-heated oven for 40 to 45 minutes, or until pastry is golden brown and filling  is bubbly.
  • Cover with aluminum foil if you find your crust is browning too quickly. 
  • Allow to cool for 10 minutes before serving.

Cooking w/ Baby Bears
Picture
Romen did an amazing job, Marcy & I were so proud of him. This was a difficult recipe for a little guy to take on, and he did it.