A pot pie is a savory dish containing meat and vegetables inside pie crust. Some pot pies only have a top pie crust while others have both a bottom and top crust. The difference between just a meat pie and a pot pie is that a pot pie is more stew like, hence the "pot" part. The crust serves as a pot for the stew.
There are many types of pot pies - turkey, beef, chicken. They are all very tasty comfort foods. You can make and put pretty much anything into a pot pie to your taste.
Recipe:
- 1 pound Skinless Boneless Chicken, cooked and cut in cubes
- 1/2 Medium Onion
- 2 cups Mixed Vegetables
- 1/2 cup Celery
- 1 can Cream of Chicken
- 1 (14 oz) can Chicken Broth
- 1/4 tsp. Minced Garlic
- 1 Egg
- Salt and Pepper to taste
Crust:
- 1 cup Flour
- 2 tsp. Baking Powder
- 2 tbsp. Butter
- 1/8 tsp. Salt
- 1/3 cup Milk
For the crust: If you want a crust for both the bottom and the top, double the crust recipe. In a large bowl, combine flour, baking powder, salt. Cut the cold butter into 4 pieces and use a pastry blender to mix into the flour mixture. Mix until the butter is about the size of peas. Add the milk and mix the mixture to form into a ball. Wrap the dough in plastic wrap and refrigerate for an hour. If you doubled the recipe, split the dough in half. Roll out until about 1/8" thick. If you have a bottom crust, you can place it into your pan.
Preheat the oven at 350 degrees.
For filling: In a skillet, add chopped onions, mixed vegetables, chopped celery, and minced garlic. Add chicken broth just until covered. Put the rest of the chicken broth to the side. Shimmer for about 10 minutes.
In a large bowl, mixed the vegetables, chicken and cream of chicken. Add salt and pepper to flavor. Add the remaining chicken broth until you like the consistency of the mixture.
Pour mixture into the pan. Cover with the pie dough. Crimp the sides of the dough and score the middle of the pie dough with a knife. Beat the egg well in a small bowl and add a little water to make an egg wash. Brush the egg wash over the top of the pie crust.
Put the pie into the oven and bake for 30 to 35 minutes until the top is a nice golden color and filling is bubbly. Cool l0 minutes before serving.
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