Pie #26 – Chicken Dinner Pie

Winner winner, chicken dinner pie

Happy post rapture! I’m half way home (not in the biblical sense though)! It’s been six months since I started this thing with pie. I can’t believe it;  it has gone by quickly. And now only 26 to go…

This weeks pie is a savory dinner pie. This only the second savory pie I’ve made and it is miles above the first one I tried. The double crust is from the Bon Apetit Desert Cookbook. The filling is from a pie recipe found at cooks.com

The pie crust was a pain. It kept breaking apart. I guess that’s why they call it flaky.

The crust (makes 2 crusts)!:

2 1/2 cups unbleached all-purpose flour

1/2 tsp. salt

10 tbsp. (1 1/4 sticks) chilled unsalted butter, cut into 1/2 inch cubes

1/2 cup solid vegetable shortening

3 tbsp. (or more) ice water

Blend ingredients in food processor until combined. Remove and separate into 2 crusts, Wrap in plastic wrap, flatten and refrigerate for a minimum of 30 minutes.  Remove one of the pieces and line a 9 inch pie dish. Set aside.

The filling!

2 tbsp. butter

2 tbsp. flour

1 tsp. salt

1/8 tsp. pepper

1/8 tsp. thyme

1/2 cup chicken broth

1/2 cup light cream

2 cups cubed chicken or turkey (I used turkey for this)

1 10 oz. package of peas and carrots (frozen works)

1 7 0z. can of green chiles (my addition; the original recipe called for 8 oz. canned small onions and I couldn’t find them. Thanks HEB!)

Heat oven to 425 degrees.  Melt butter in saucepan over low heat. Blend in the flour, salt, pepper, and thyme. Cook over low heat. Stir in until mixture is creamy and bubbly. Remove from heat. Stir in chicken broth and cream. Heat to boiling, stirring constantly. Boil and stir 1 additional minute. Stir in chicken and vegetables. Pour into a pastry pan lined with a crust. Cover with the second pastry or do lattice strips. The top was tricky and I didn’t have baking cloth to transfer. So I lined the counter with plastic wrap and rolled out the dough, then flipped the top of the crust onto the pie using the wrap that lined the counter. It worked really well. Trim edges, seal and flute. Cover the edges with tin foil so the crust doesn’t overbake. Remove foil 15 minutes before  end of baking. Bake for 35-40 minutes or until golden brown.
The crust is  very flaky. It crumbles when you cut into it and for this pie, I don’t really like it that much. I think it’s because of the vegetable shortening. The rest of the pie tastes really nice and has a good hint of the chiles. The filling is very rich but it tastes good and the turkey is a good choice for the filling.

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