I love the chicken pot pie. I have fond memories of my own pot pie in an aluminum tin that came from the frozen food section. This recipe offers a homemade variety that is probably not quite so high in sodium. And it doesn’t come frozen in a box.
For the pastry –
14 oz of plain flour (by weight)
9 oz butter or margarine (by weight)
Pinch of baking powder – about 1/2 teaspoon
Salt to taste
Cold water to mix
For the filling –
14 oz chicken – I used boiled and shredded breast pieces (by weight)
1/4 cup of boiled peas
1/2 cup chopped onions
1 tablespoon oil to saute
3-4 tablespoons of cream. If you do not want to use cream, use equal amount of thick chicken soup
Pepper and salt to taste
1/2 teaspoon cinnamon powder
1/2 teaspoon ground cumin
In a bowl, mix the flour, salt, baking powder together.
Now, add the butter to this mixture and rub everything between your fingers to mix lightly.
Now add a little cold water at a time to form a nice soft dough. Knead this dough lightly and leave to rest in the refrigerator for a few minutes.
In the meantime, heat the oil in pan and fry the onions. When they turn golden, add the shredded chicken and peas and fry for a few minutes.
Now add the pepper, salt, cinnamon and cumin. Mix and fry for some a couple of minutes more.
Now add the cream or soup and let it all simmer for a little while. Don’t let this dry out – you want it to be juicy and creamy. Once it is done, set it aside to cool.
Now, roll out a bit more than half of the dough into a round-ish shape. Don’t thin out the dough too much. Place this into the bottom and overlapping the sides of a greased round pie dish.
Place the cooled-chicken mixture into this crust.
Roll out the remaining dough into a round circle to cover the top of the pie and place it over the top of the chicken mixture. Trim the extra edges of the pastry, then pinch the sides of the bottom crust and the top-cover-crust together to seal it up.
With a fork, gently poke the covering of the pie to create small pores for ventilation.
Bake in preheated oven at 355 degrees F for 20 to 30 minutes or untilÂ pastry is done.
Remove from oven and cool a bit before serving.