When I was pregnant with my second child and working for 7-11, they had a frozen pie that warmed in the microwave; it was delicious. I ate my weight, literally, in those pies. My daughter came out holding one in her hand and has loved chicken pie ever since. Mine are as good, just not frozen with the ability to last until years after the last person is only a memory under the ground. They make great “take-out” lunches or a filling meal on a cool night.
Pie Filling
3 tbsp olive oil
1 small onion (diced
2 chicken breast (cooked and shredded)
3 tbsp flour
¼ cup milk
2 chicken bouillon cubes
1 cup frozen mixed vegetables
1 tsp parsley or cilantro
In 3 oz. sauté pan, over medium heat, add oil, bring up to temperature. Add onion and cook fully—becoming transparent. Add chicken, sprinkle with flour and stir thoroughly to cover ingredients. Add milk, bouillon, vegetables and spices, allow mixture to thicken and become soup like.
Preheat oven to 350-degrees
Pie Crust
2 ½ cup flour
10 tbsp Crisco
6 to 8 tbsp very cold water
2 sheets wax paper
In mixing bowl, add flour and Crisco cutting together until fine balls are made, add very cold water and knead into dough. Roll into ball and place between sheets of wax paper. With rolling pen, work dough from side to side and across until dough is approximately 1/8-inch thick. With pastry press, place bottom on the dough and cut, remove from wax paper and place in pastry press, making a well in the center, place 2 to 3 tbsp of chicken mixture in well and close, pressing hard to cut the dough.
Bake 15 to 20-minutes. Baking time will vary for different thickness of dough or size of pastry press. Remove and allow to cool approximately 5-minutes, serve with potatoes or alone. They make a great treat for lunches.
Note: The Pastry Press is made by Progressive, they come in a set of 4.
No comments:
Post a Comment