Makes 1 pie with either single or double crust
*Pie crust needs to chill 4
hours before baking. Pre-bake bottom crust and let cool before starting pie filling.
*
Pie Filling
3T butter
½ c celery,
chopped
½ bag frozen
carrots and peas
1-2 medium
potatoes, chopped
2-3 t minced
garlic
2 c cooked
chicken, chopped
1-2 T dried
minced onion or 1 small onion, chopped
½ t dried
parsley
¼ t dried
thyme
¼ t celery
seed
¼ t poultry
seasoning
2 chicken
bouillon cubes
1-2 c water
2 cans cream
of chicken soup
Salt and
pepper to taste
*if sauce is
too runny, add premixed 3T cold water & 3T cornstarch to thicken
In a
medium-large pot, saute celery until softened. Add peas and carrots and
potatoes and cook 5 min. Add minced garlic and cook until fragrant. Add
chicken, onion, parsley, thyme, celery seed, poultry seasoning, bouillon cubes,
and water. Bring to a boil, reduce to a simmer for 5 min. Add cream of chicken
soup and salt and pepper. Adjust sauce consistency if needed with cornstarch
mixture.
Butter Flake Crust
Makes 1 crust, make 2 batches separately for a top and bottom crust
1 ¼ c flour
¼ t salt
½ c chilled
butter, cubed
¼ c ice
water
In a food
processor or large bowl, combine flour and salt. Add butter and use two forks
or a pastry blender (if not using processor) to mix until coarse crumbs form.
Add water a tablespoon at a time until mixture comes together slightly. Don’t
over mix, and don’t use all the water if possible. You want little bits of
butter not mixed well to make dough flaky. Dump mix onto floured counter top
and knead a couple times. Form into a round disc and wrap in wax paper. Fridge
4 hours or overnight.
Dough can be
made and baked right away and still turn out fine, it will just be harder to
work with. Keep dough in freezer to help it chill faster if baking right away.
Roll out dough
into a circle. The edges will be crumbly. Fold edges to center and roll out
again. Fold circle in half, then fold in half again. Transfer to deep dish pie
plate. Have dough come all the way to pie plate edge and even a slight
overhang. The dough shrinks about one inch while cooking. Poke holes with fork
all over crust. Cover with parchment paper and fill with pie weights, or rice
or beans to weight down. Bake 400 ° for 6-8 minutes until no longer dough
looking. Let cool completely while cooking pie filling. Fill pie crust with pie
filling. Roll out second disc of dough and transfer to pie. Seal edges well to
avoid overflow while cooking. Brush dough with beaten egg. Make several slits
to allow steam to escape. Bake Pie at 375° 40-50 minutes until crust is
golden brown. Line oven rack with foil or a cookie sheet for any overflow. Let
pie rest for 10-15 minutes to let sauce thicken up before serving.