Many people are intimidated by the thought of making pie. Do not fret. We will show you how to make a savory pie in easy steps with shortcuts to make it even easier. This comfort food dish will have your guests wondering where you got the time.
Ingredients:
Filling:
1 lb. large diced chicken
1 cup large diced carrots
1 cup large diced celery
1 cup medium diced potato
1 small onion fine dice
1 very fine dice serrano chili pepper
Sauce:
½ stick butter or margarine
¼ cup ap flour
3 cups milk
1 chicken flavor bouillon cube
Crust:
2 ½ cups ap flour
¾ stick very cold butter/margarine
1 egg yolk
Pinch of salt
Ice water
OR use a store-bought crust.
INSTRUCTIONS:
Mix the pie crust dough first as it should have time to sit in the refrigerator for 15-20 minutes before being rolled out. This dough is made in a food processor but can also be made in a bowl by hand.
Place the flour and salt in the food processor, add cold butter in double pats and pulse 3-5 times so that the butter is broken up but not quite a pea-size.
Separate the yolk and add it to ¼ cup of ice water. Stir. Add water/yolk mixture to the processor while it is spinning all at once, then pulse, pulse, pulse until the dough begins to grab into a ball.
Remove the dough from the processor and form it into 2 equal pieces (about the size and shape of a hockey puck). Wrap in cling wrap. Refrigerate until needed.
Dice all of your ingredients placing them in a large skillet on medium-low with a little oil to prevent sticking. Stir occasionally as it softens a bit while you make the sauce.
In a large saucepan, melt the butter, add the flour, and cook over medium heat until it begins to bubble. Add bouillon cube and continue to cook until it is completely dissolved. Add ½ of the milk and whisk over the heat until it thickens. Add more milk to thin the sauce to the desired consistency. Make it a little thin as it will thicken more when it cools. Pour the sauce over the ingredients in the skillet.
Roll out the pie crusts and line your pie pan. Fill with skillet contents. Cover with other crust.
Crimp the edges. Cut a vent in the top.
Bake at 375 for 45 minutes or until golden. I always place a cookie sheet on the lower oven shelf to catch any bubble over from the pie.
Let the pie rest for 5-10 minutes on a cooling rack before serving. Caution contents are molten. Enjoy!
***Check out our video on Pinterest @brazemshop!*** https://www.pinterest.com/pin/512425263861014341/
Mr. Fred Eats
