American Pie Council

2018 Amateur Entry

 

Perky Purdy Chicken Pot Pie

Perky Purdy Chicken Pot-Pie
Rebekah Noble, Alexandria, IN
Pot Pie
Crust:
½ stick salted chilled butter
1/3 cup buttery flavored shortening
1 ¼ cups all-purpose flour
¼ teaspoon salt
2-3 Tablespoons ice-water
1 small egg (for egg wash)
For the crust. In a large bowl cut in the shortening & chilled butter to the flour with a pastry blender until pea sized bits form. Gradually add in ice water until you can form a ball. Chill over night for best results.
Filling:
½ stick salted butter
1 small onion diced
½ cup green beans
½ cup mixed carrot pieces and peas
1 stalk of celery
1 ¼ teaspoons salt
½ teaspoon poultry seasoning
1/8 teaspoon sage
1/8 teaspoon thyme
1/8 teaspoon ground white pepper
1/8 teaspoon celery seed
1 cup milk
½ cup chicken stock or broth
3 Tablespoons flour
1 cup chopped chicken

For the filling in a medium thick sauce pan, cook down vegetables and onion in the butter until softened some (about 6-8 minutes). In a separate bowl whisk together the milk, chicken broth, flour, and seasonings until there are no lumps. Next, add this mixture to the vegetables and cook at medium heat stirring often until it thickens and begins to bubble. Set aside to cool and prepare your pie pan. Once cooled pour into prepared pie pan, cover, crimp edges, and baste the top crust with an egg wash. Set on a piece of tin foil and bake at 350 degrees for 1 ½ hours or until golden brown, let cool for at least 30-45 minutes-plate and enjoy.