Friday, March 12, 2010
I'm dreaming of the chicken pot pie from my last post. It was even better the next day as leftovers. This will definitely be put into rotation more.
I saw Rachel Ray making beef pot pie wedges where she rolled out two pie crusts (storebought), cut each in half making semi-circles, filled a little filling on each and folded over and pressed with a fork to make little pockets. She brushed and egg wash on top and baked until golden. I think this would be great with the chicken filling.
Per Sara's request, here's my pie crust recipe. Of course, store bought is easier, but I like to make mine because I've been using a blend of 1/2 whole wheat flour 1/2 regular flour to make it a little healthier. I like the flavor whole wheat adds as well.
In a small bowl, combine
1 1/3 C plain flour (I use the 1/2 and 1/2 blend)
1/2 tsp. salt
In a glass measuring cup, measure
1/3 C. vegetable oil
Add enough milk until it reaches the 1/2 C line
Mix well and add to the flour mixture, mixing well.
If mixture is too dry, add a little more oil or milk
Roll out for use in a pie. I usually roll mine out between two sheets of waxed paper.
Bake at 450 degrees until browned.