As a child, I loved those frozen pot pies with a full crust all around. Flaky pastry, some veggies, chicken or beef and gravy - yum! Then I got older and made one for myself - OMG!
When you know what's in it and you've chosen each item - it tastes so much better! Here's a couple of recipes I rely on. Psst . . . you can also freeze them after assembly and bake later. (Place into cold oven from freezer, this way it warms up as the oven heats, and add about 20-25 minutes to your baking time.)
Chicken Pot Pie
Ingredients:
1 cup frozen mixed vegetables
1 (4.5 oz) can sliced mushrooms, drained
1 cup cubed cooked chicken (I use white meat)
2/3 cup condensed cream of chicken soup, undiluted
1/4 cup chicken broth
1/2 cup biscuit/baking mix (or low-fat mix)
1/4 cup 2% milk
2 teaspoons butter/margarine, melted
Directions:
Defrost vegetables (microwave, steamer). In a small saucepan, combine the chicken, soup, broth and mushrooms. Add defrosted vegetables and cook until bubbly. Transfer to a 1-quart baking dish coated with cooking spray.
In a small bowl, combine biscuit mix and milk just until blended. Spread over chicken mixture; drizzle with butter. Bake, uncovered, at 350° for 30-40 minutes or until filling is bubbly and crust is golden brown.
Yield: 3 servings.
Beef Pot Pie
Ingredients:
Pie crust (2 crust pie) see recipe below
2 cups frozen mixed vegetables
1 (4.5 oz) can sliced mushrooms, drained
1/4 cup beef broth
3 cups diced or shredded cooked beef (leftover pot roast or tender steak)
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 cup sour cream
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
Directions:
Line deep dish pie plate with one crust. Preheat oven to 350°F.
In a large saucepan, bring the vegetables and broth to a boil. Reduce heat; cover and simmer until vegetables are tender (15-20 minutes). Remove from heat. Stir in mushrooms, beef, soup, sour cream, Worcestershire sauce, salt and pepper. Pour mixture into prepared crust. Top pie with second crust, crimp edges and cut slits for venting into the top.
Bake, uncovered, at 350°F for 40-45 minutes or until golden brown.
Yield: 5-6 servings.
Note: You can use canned mixed vegetables, but they will be very mushy after baking than if you use frozen. Frozen vegetables are more like fresh ones due to a minimal amount of cooking in the processing phase.
Two Crust Pie Dough Recipe
Ingredients:
2 1/2 cups flour
1 teaspoon salt
1 teaspoon sugar
3/4 cup cold butter, cut in small pieces
1/2 cup shortening
6 to 8 tablespoons ice cold water
Directions:
Place flour, salt and sugar into the workbowl of your food processor. Cut fat into small pieces and add to the bowl. Using the pulse button, cut fat into flour. When it resembles coarse meal, then you've done it right. The pulse button is your friend - it won't overwork the dough and won't heat up too much which melts the fat too soon.
Drizzle in the water - as you continue pulsing - watch it closely - the mixture will still look dry. Get some in your hand - squeeze it. It should hold together in a lump. If it does, then you've got crust. If not, you may need a bit more water, pulse it in and try again.
Once you're done, divide dough in half and move to plastic wrap. Use the wrap to shape your dough into a flattish disc. This will help you later when rolling out the crust. Wrap dough up and place into the refrigerator to relax for about 30-40 minutes.
Let dough sit on counter for 5 minutes before rolling. Roll out to desired size - start in the center and roll outwards. Use as little flour as possible (to prevent sticking) while rolling the dough or you risk having a tough crust. Waxed paper may aid in this regard, eliminating the need for additional flour - but the technique requires practice. Repeat with second crust and use as recipe instructs. OH and don't worry if you get a tear or a hole when placing into your dish - just pinch it back together or use a dough scrap to make repairs - after all, nobody's going to see it once you've filled it. Let crust rest after placing into the dish, too - about 20 minutes or so before baking.
Side note: It's important that you chill all fats and make sure the water is super cold. You can use all butter or all shortening (1 1/4 cups) to make the crust but this recipe, adapted from one in the Joy of Cooking, makes a tasty, flaky crust.
Actually, Lard makes the best crust, but many folks shy away from this. My Granny would have used lard when she was a young woman. They would render the fat from the slaughtered pigs. I only remember her using shortening.