Come and Get It!

As promised, here is another recipe. 

This week I decided to make chicken pot pie because 1) I've never made it and, 2) I've never actually eaten it either. 

To accomplish this culinary feat I consulted my second culinary authority, Ree Drummond aka The Pioneer Woman. 

Chicken Pot Pie

1 4 oz rotisserie chicken, shredded

4 Tbsp butter

1 yellow onion, diced 

1 medium sized carrot, diced

2 celery stalks, diced 

24 oz chicken broth

1/4 C white wine (I used Chardonnay) 

1/4 tbsp turmeric

Salt and pepper, to taste 

Thyme, to taste 

1/3 C half and half 

Unbaked pie crust (recipe below) 

1 egg 

2 Tbsp water

Preheat oven to 375 degrees. 

Melt butter in a large pot over medium-high heat. Heat onion, carrot and celery for 3 minutes, or until onions become translucent. 

Add shredded chicken to pot to heat through. Add in chicken broth and wine, allow to thicken for 5 minutes. 

Season with turmeric, salt, pepper and thyme. 

Add in half and half and let bubble and thicken for 5 minutes. 

Pour mixture into oven-safe baking dish and cover with pie dough. 

Pie Crust: 

3 C flour

1 Tbsp sugar 

1 1/4 tbsp salt

3/4 C shortening

1/2 C butter 

6 Tbsp ice water 

2 tbsp vinegar 

This is my family dough recipe (feel honored that I'm sharing for you) throw the flour, sugar, salt, shortening and butter into your handy dandy food processor and pulse a couple times to combine. 

Slowly drizzle in water and vinegar and continue to pulse until the dough begins to form on the sides of the bowl. 

On a piece of wax paper coated in flour (easy cleanup is a plus isn't it?) dump out food processor bowl and roll out to 1/8 inch thick. 

Roll dough onto the pot pie filling. Now beat egg with 2 Tbsp water and brush onto the dough. This is called egg wash. Egg wash creates that gorgeous and oh-so-appetizing golden brown color. Cut venting holes into the dough and bake for 20-30 minutes. 

To accompany this delicious golden brown and delicious pot pie, I made some cheesy garlic mashed potatoes. 

Cheesy Garlic Mashed Potatoes 

4 russet potatoes, cubed (and peeled if you want to, I personally love potato skin) 

2 Quarts water 

3 Tbsp butter 

1/3 C half and half 

Salt and pepper, to taste

3 cloves garlic, minced 

3 C cheddar cheese, shredded 

In a large stock pot boil potatoes for 40 minutes, or until tender. 

Mash potaoes and add in butter and half and half. Mash until creamy and combined. 

Season with salt, pepper and garlic. Add in shredded cheese and eat the delicious carby, cheesy goodness. 

Enjoy this down-home cooking readers! It truly is worth the effort.