Chicken Pie
The Crock Pot meal I put in at lunch was cooking slower than I expected. It was probably because the pork chops were larger. So I had to put Plan B into action to use leftovers from the refrigerator for our evening meal. I had enough chicken left from our rotisserie chicken to grind up and put into a chicken pie. I had the ingredients to make the crust, and I had cream of chicken soup that I could use as a “chicken gravy.” There are a few quick helps for cooking from scratch that I use on occasion.
To make a pie crust:
(recipe makes two 8″ pie crusts)
2 cups all-purpose flour
1 teaspoon salt
2/3 cup all-vegetable shortening or butter
7 to 9 teaspoons of cold water (depends on your altitude and humidity)
- Sift the flour into a bowl
- Cut shortening into the flour with a pastry cutter
- Add salt and mix lightly
- Add cold water
- Mix by hand until a ball forms
- Refrigerate for 15 minutes
- Divide dough in half
- Roll out one half of the dough on a floured surface
- Fold in half and then fold in half again to make it in fourths
- Lay over an 8′ pie pan that has been greased and unfold the crust to cover the pan
Bake in a preheated 375 degree oven until golden brown
OR
Prepare a filling to put in the pie
~~~~~~~~~~~~~~~~~~~~~
Today I used chopped chicken and cream of chicken soup as the filling for my pie.
Then I rolled out the second crust and covered the filling. I trimmed the excess dough with a knife and made some ventilation holes in the top crust. I baked it in the preheated 375 degree oven until gold brown (approximately 45 minutes).
