Chicken Pot Pie, Grammys Recipe

By lknowles

Accuchef: This dish is great when trying to finish leftover turkey at Thanksgiving time. Substitute turkey for the chicken and use canned broth in place of the stock. Simple!

Ingredients

• ----- Pastry -----
• 1 1/4 Cups Flour
• 1/2 Cup Butter
• 3 Oz Cream Cheese
• 1 Egg
• ----- Filling -----
• 1 Chicken (3 Lb)
• 4 Tbsp Butter
• 1 Cup Onion, Diced
• 1 Cup Celery, Diced
• 6 Tbsp Flour
• 1/2 Tsp Salt
• 1/4 Tsp Pepper
• 2 1/2 Cups Chicken Stock
• 1 1/2 Cups Carrots, Thinly Sliced
• 1 Pkg Frozen Peas (10 Oz), Defrosted
• 1 Tsp Thyme

Details

Servings 8

Preparation

Step 1

Chilling time 2 hours. Preheat oven to 400°. For the pastry: combine flour, butter and cream cheese in food processor. Pulse on/off several times to form coarse crumbs. Add egg and process until dough forms a ball. Wrap dough in plastic and refrigerate at least two hours. (Pastry dough may be made up to three days in advance and kept in the refrigerator, or may be frozen until ready to use.) For the filling: place chicken in a large stock pot. Cover with water, bring to a boil, then lower heat to simmer. Cook until chicken is tender, about 1 hour. Remove chicken from water and remove skin and bones. Cut meat into bite- sized pieces and set aside. Strain the cooking liquid, measure out 2 1/2 cups and discard the remainder. (Canned chicken stock may be substituted. ) In a large saucepan, melt butter; add onion and celery. Sauté over medium heat for 10 minutes. Add flour, salt and pepper. Cook about 5 minutes, stirring constantly to make a roux. Slowly pour in reserved cooking liquid, stirring to make a smooth gravy. Cook until thickened, about 8 minutes. Add chicken, carrots, peas and thyme. Pour into a deep pie dish or round casserole, about 9 inches in diameter. On a lightly floured board, roll pastry into a 10 inch round. Using a decorative cookie cutter, cut a shape from the center of the pastry round. Lay pastry over the filling, fold edges under and crimp firmly against the rim of the dish. For decoration, moisten the bottom of the pastry cut- out and place it next to the space from which it was cut. Place pie on a baking sheet and bake on the lowest rack of the preheated oven for 45 minutes, until the pastry id golden brown. Remove from oven and cool 10 minutes before serving.

Per Serving: 569 Cal (45% from Fat, 33% from Protein, 22% from Carb); 47 g Protein; 28 g Tot Fat; 15 g Sat Fat; 8 g Mono Fat; 3 g Poly Fat; 30 g Carb; 4 g Fiber; 867 mg Sodium; 209 mg Cholesterol; AccuPoints = 13.0; Exchanges = 1 Starch - 2 Veg - 5½ Lean Meat - 3 Fat