Pie Dough For Tender, Flaky Crust

This pie crust recipe is slightly different from my other one, in that it is less sweet.   I prefer this recipe when making savory / meat pies.    Generous portion, tender, flaky (more so than my other one) and delicious!   Classic, simple flavor that actually goes great with both sweet and savory pies.   

Pie Dough For Tender, Flaky Crust

Ingredients:

• 2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
• 1 teaspoon table salt
• 2 tablespoons sugar
• 1/2 stick cold unsalted butter, cut into 1/4-inch slices
• 1/2 cup (1 stick) cold butter-flavored vegetable shortening, cut into 4 pieces
• 1/2 cup ice cold water 

1Directions:  

.       In a large mixing bowl, blend flour, salt, and sugar until combined. Add butter and shortening, cut the butter/shortening into the flour using 2 butter knives or a pastry cutter.  Continue cutting/blending until none of the butter/shortening pieces are larger than a pea. 

2.       Sprinkle water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.  Roll out to ¼ inch thick between 2 sheets of wax paper or parchment paper and use as top and bottom crusts for our favorite pie.  

Melissa's Chicken Pot Pie

I made up this recipe after doing some research online on many other different chicken pot pie recipes.   These were the flavors and portions that I found most appealing.  Nice classic taste with a hint of rosemary, good flavor and flaky crust!   You can also do this with any kind of meat (and any broth to match) like beef or turkey.   You could even dice up a potato or some garlic and add that to the vegetable mix!  Its versatile and easily customized to suit your taste.  I prefer to use thigh meat rather than breast meat, because it is more flavorful and tender.   But you can use whatever you like.

Melissa's Chicken Pot Pie

Ingredients:

1 tablespoon cooking oil

1 pound raw boneless, skinless chicken cut in ½ inch chunks (thigh meat is best)

2 ½ cups your favorite frozen mixed vegetables (peas, carrots, corn, green beans, etc.), or use the same amount of fresh or canned diced vegetables, drained.

½ tsp salt

½ tsp dried rosemary, well crumbled

¼ tsp celery seed (optional)

1 tsp dried thyme

1 medium onion chopped

¼ cup white wine (optional)

1/3 cup butter

1/3 cup flour

1 cup chicken broth

1 cup milk

¼ tsp turmeric (for that nice yellow color in the filling)

2 prepared raw pie crust (one for bottom layer, one for top layer), both rolled out with one molded in the pie pan and the other kept flat and separate.   

My preferred pie crust recipe for this dish:  Click Here   

Directions:

1.        In a large pan over medium heat, sauté the chicken, mixed vegetables (except the onion), salt, rosemary, celery seed and thyme, until meat is done.   There should be no pink in the middle of the meat and it should be firm (at least 15 to 20 minutes).   Remove chicken and vegetable mixture, set aside in a large bowl.   

2.       Melt butter in the pan you used for the chicken, over medium heat.  Add onions and turmeric, cook until onions turn clear.   Add flour and blend well.  

3.       Add chicken broth and milk to the onions, blend very well to break up any clumps in the flour.  Turn up heat to medium-high and cook until thick like a gravy, stirring frequently.  

4.       Place bottom pie crust (with its pan) on a baking sheet for safe and easy transport.   Spread meat and vegetable mixture evenly over bottom of pie crust.  

5.       Add second pie crust over the top.  Trim edges to fit the pie pan, if necessary.  Pinch the edges of the top and bottom crusts together, all the way around.  Cut 4 one-inch slits in the top crust for the steam to escape during cooking. 

6.       Heat oven to 425 degrees, F.   Place pie (on baking sheet) in the oven and bake 35 minutes, or until crust is golden.   Carefully remove from the oven and let cool 15 minutes.   Cut in wedges and serve.