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This has become a favorite quick cook recipe.  I just need to remember to pre-make the crust.

Pie Crust Ingredients:

  • 1 1/2 c. all-purpose flour
  • 1/2 tsp. salt
  • 12 Tblsp. unsalted butter cut into small chunks and chilled
  • 2/3 c. shredded cheddar cheese (or other cheese of choice)
  • 5 – 6 1/2 Tblsp. ice water

Filling Ingredients:

  • 4 Tblsp. butter
  • 1/2 medium onion, diced
  • 1 carrot, peeled and thinly sliced
  • 1 celery stalk, diced
  • 1 medium potato, diced
  • 4 mushrooms, sliced
  • 1/2 c. all-purpose flour
  • 1 1/3 c. chicken broth
  • 1 c. half and half
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 t. dried thyme
  • 1/2 t. poultry seasoning
  • 2/3 c. frozen peas, defrosted
  • 3 c. diced cooked chicken

INSTRUCTIONS

Prep the Crust:

  1. Make pie crust.  Place flour and salt in a food processor and pulse to combine.  Scatter chilled butter pieces on top.  Pulse 10 to 12 times or until mixture resembles course crumbs.  Add cheese and pulse to combine.  Add 5 Tblsp. of ice water until a dough forms.
  2. Turn dough out onto a piece of plastic wrap.  Flatten into a disk, wrap well and refrigerate for at least 1 hour and up to 24 hours.

Preheat over to 400 degrees.

Make the Filling:

  1. Melt butter in a medium (10-inch) cast iron skillet over medium heat.  Add onion, carrot, celery, mushrooms and potato.  Sauté for 5 minutes.
  2. Sprinkle flour on top.  Cook and stir for 1 minute.
  3. Gradually add chicken broth whisking it into the flour well.  Whisk in half and half.
  4. Add salt, pepper, thyme, and poultry seasoning.  Let mixture simmer for a few minutes.
  5. Stir in peas and chicken.  Remove from heat.

Put it all together:

  1. Remove dough from refrigerator and let it sit for 10 minutes.
  2. Sprinkle flour onto a piece of parchment paper.  Place dough on paper and roll it into a circle that’s about 1/4″ thick.  Slide your hands under the parchment paper and transfer the pie dough to the pan, flipping it over on top of the pie filling and peeling the paper off.  Trim excess dough or tuck it under so crust fits the pan.  Cut a few slits in the dough to allow steam to escape.
  3. Place in oven and bake 30 to 35 minutes, until pie crust is lightly browned and no longer feels doughy.