Six In Seoul
  • Our Life in Seoul Take 3
  • Our Life in Seoul, Take 2
  • 2015 Project 365
  • Project 365
  • Moving to Korea?
  • Six in the Hood
  • Seoul, 4/2008 - 4/2010
    • Flower Arrangements
    • Our second month here.....
    • Our first month here, 4/08
    • Flat Stanley
  • The Whole 30

Individual Size Chicken Pot Pie

1/17/2009

6 Comments

 

When I was a kid, pot pies were a treat.  No, not the homemade pot pie like I make, but those small frozen pot pies, the ones that were on sale.  They could have been Swanson, Banquet or the generic Kroger brand. Kroger is where my mom shopped all the time, and I NEVER got to go with her, although I always wanted to.  It didn't matter to me the brand of pot pie, a pot pie was a pot pie, I love them all equally, well except for the beef.  I have one memory that included a pot pie...I had been playing out side with my sister, l am pretty sure she had just made me eat a mud pieJ.  Mom had just come home from Kroger, my sister and I rushed into the house to help her unload (I loved to help unload the groceries so I could see what she bought), I found the bag of pot pies.  My memory tells me that I ask my mom very politely if I could have one (I must have been 8 or 9), but I am pretty sure it was not that easy, now that I have kids and I understand a bit more how they work.  It probably went something like this:

Me: "can I have a chicken pot pie"

Mom: "No, it's almost time for dinner”

Me: “but please, I’m starving”

Mom: “no, we will be having dinner soon”

Me: “please, please, please, I’m so hungry I didn’t have anything for lunch and I am starving!”….more begging and pleading, until mom gave in and let me have  that pot pie.  (I was the 10th of 10 children and she didn’t have much fight left in her)

You all know the pot pie I am talking about right?  You are supposed to let it sit out at room temperature for some ridiculous amount of time, like and hour, then you cut slits in the top, then cook it for an hour?  Remember I told you in an earlier post how I don't really like to wait?  It was worse then.  I popped that pot pie in the oven, cooked it at a higher temperature for a shorter amount of time.  When it was "ready" I took it out of the oven, it was boiling around the edges, and still frozen in the middle. I didn't care. I mixed it all up and it was the right temperature.  Boy that was a good pot pie.  But it pales in comparison to the pot pies I make today.  I don't think my kids have ever seen a frozen pot pie.

I got this recipe from my mother-in-law who has been making it for years.  She got the recipe from Ina Garten, The Barefoot Contessa.  I adapted it from her original recipe.

6 split chicken breast (or one whole chicken - whichever you prefer)
5 cups chicken stock
2 tsp chicken base (you can use bouillon cubes if you don’t have base)
12 TBL butter
1 ½ cup onion
¾ cup flour
¼ cup heavy whipping cream
2 cups diced carrots
1 cup diced celery
1 cup frozen green beans
1 cup frozen corn
Salt and pepper to taste 

For the pastry:
3 cups flour
1 ½ tsp kosher salt
1 tsp baking powder
½ cup shortening
¼ cup cold butter, diced
½ to 2/3 cup ice water
1 egg beaten with 1 tbl water - for egg wash

In a large pot bring 6 cups water with 2 tbl chicken stock to a boil, add chicken, boil for about 35 minutes, throw in carrots, celery and onion. boil another 10 minutes or until chicken is done.  Remove chicken from pot, let cool.  When chicken is cool enough to handle remove all meat from the bones and dice into bite size pieces.  In another large pot, or Dutch melt the butter over medium low heat, add the flour cook stirring constantly for 2 minutes, add 5 cups of the hot chicken stock (avoiding adding the veggies at this time).  Simmer over low heat for 1 more minute stirring until thick.  Add 2 tsp salt and 1 tsp pepper and the heavy cream.  Add the chicken, and veggies an mix well.

For the pastry, mix flour, salt and baking powder in the bowl of a food processor.  Add the shortening and butter.  Pulse 15 times or till the shortening & butter are pea sized.  With the motor running add the ice water, process only enough to moisten the dough and have it just come together.  Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow to rest in the refrigerator for 30 minutes.

For the potpies…I used 4, 5 ½ inch bowls and 4, 4 inch bowls.  If you want you can make a deep dish pot pie with this as well.  Fill your bowls, whichever you decide to use.    Separate the dough accordingly and roll out.  Brush the outside edges of each bowl with egg wash, Trim your dough to fit just over your bowls….decorating as beautifully as you would like, or not. Brush the dough with egg wash and make 3 slits in the top.  Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

 ***be creative, use whatever veggies you your family like, or make it beef if you prefer....gag!

6 Comments
Staci
1/17/2009 08:28:22 am

Thanks for making these while we were there... and for updating your recipe. I have an old one you used to make and I liked it. This one is much more ... fresh and delicious. E ate all of hers and wanted another. i will have to surprise her next week with one of these. She will be sooooo thrilled. And, R loved it too! I'm getting hungry just thinking about it. Those poor Koreans without stoves cannot even imagine what they are missing! Can you eat this with chopsticks? Also, ditto on the beef pot pie. I hated them growing up but loved the chicken ones.

Reply
Gram
1/18/2009 03:26:28 am

I have been making this recipe for several years..it is the best! Especially the crust. It's a bit of work, but well worth the trouble. You absolutely can't go wrong the the BFC.

Reply
Trish link
1/18/2009 05:26:27 am

Sorry Grammy, I totally did not give you credit for this one. I did adapt it from the Barefoot Contessa, but my MIL is the one that told me to make this!! She has raved about it for years!

Reply
kathie
1/18/2009 10:34:36 pm

until you were 4yrs old I was at home sleeping on those sat. mornings mom was at the store, it is a wonder you and other little sis. lived.

Reply
molly
1/20/2009 10:12:46 am

that story is hilarious! My family would love those. however how could i make those without shortening? hee hee

Reply
Tennie
1/24/2009 02:30:40 am

You know you love the mud pies that I made just for you. Chicken pot pie looks a lot better. :)

Reply



Leave a Reply.

    Author

    Proud Army wife and mother to 4 wonderful children.  I love to cook, travel, work out and scrapbook life’s adventures when I find the time.  We just got orders & are heading back to the states in March 2010.  I'm bummed that our time has been cut short, but proud of Hubby for the reason why.

    RSS Feed

    Archives

    April 2010
    March 2010
    February 2010
    January 2010
    December 2009
    November 2009
    October 2009
    September 2009
    August 2009
    July 2009
    June 2009
    May 2009
    April 2009
    March 2009
    February 2009
    January 2009
    December 2008
    November 2008
    October 2008
    September 2008
    August 2008
    July 2008
    June 2008

    Categories

    All
    Appetizers
    Breakfast
    Cake
    Cakes
    Car Wash
    Cookies
    Cooking Tips
    Daily Life
    Desserts
    Drinks
    Entrees
    Hiking
    Modeling
    Moving To Yongsan
    Nightlife
    Not Quite Right
    Recipes
    Restaurants
    Salads
    Sandwiches
    Seafood
    Shopping
    Side Dishes
    Sightseeing
    Soups
    Spices
    Street Food
    Vacation
    Vegetarian

    Friends, Family and Fun reading:


    FeedYourKids
    GreatinGreece
    CookieMadness
    RomaninRoundRock
    Heather, Heath, Hayden & John
    EggsonSunday

    Five in Boise
    PioneerWoman
    Just The Four of US 
    SteamyKitchen
    All About Korean Food

    KissMyKimchi
    EatingOutLoud
    TheThrashClan
    Yossislost

Powered by Create your own unique website with customizable templates.