Chicken Pot Pie!

Soooo, we can finally post about the Chicken Pot Pie! There has been so much chaos going outside the house since they are putting in new water pipes, it has been difficult to do anything. Tonight we finally get a break. Unfortunately they will continue to shut the water down until Friday. Yay for us.

Now to the recipe. Sadly because it was an order we do not have a picture of the final product. We do have it before it was baked.

We made our pie with a sour cream dough but you can use any type. You can even use the store bought if  that's what you prefer. Because this order was only a 9 in, we were able to put crust on the bottom of the pie tin and on the top which was exciting. We normally get orders for bigger ones (Usually about 5lb! Holy cow!) and since we want to keep the prices reasonable we only do the crust on top. We cut a few pieces of crust and put them into the pie to try and give it the a slight effect of crust on bottom.

Okay so for the inside of the pie you will need:
-Preheat oven at 400 degrees F.
-Chicken
-Green Peas (You can get the bag of frozen peas and carrots and use that instead, I recommend to stay away from the can)
-Carrots        
- Salt TT (To Taste)
-Pepper TT
-Garlic Powder TT (or you can do a few cloves of garlic)
-Potatoes
-Chicken Stock
-Flour
- Butter

-If doing pie on the bottom, spray the pie tin or pan with cooking spray and line with dough.
-Cut potatoes into cubes and boil until almost done. Remember they will cook again ones inside the pie as well.
-Cut the chicken into cubes, season with salt, pepper and saute for about a minute or two depending on the size of the cut. Do not cook all the way thru or it will over cook in the oven. Set it aside and let it cool.
- Mix in chicken, potatoes, peas, and carrots. Pinch of salt and pepper,garlic powder and spoon the mixture in to your pie pan tin with the bottom crust fitted to the pan.
- In a saute pan, put equal parts of butter and flour to make a roux which is a thickening agent used for sauces.
-In a sauce pan, put chicken stock, bring to boil, reduce heat and add roux, mixing with whisk to get rid of lumps. Bring the stock back to a boil. You will see it thicken. If to thick add more stock, if not thick enough add more roux. (We like using the unseasoned stock but you can use any preference.)
- Let the thicken stock cool then add to the pie filling mix.
- If you are going to bake it the same day, after it's lined with the top layer of dough, make a few cuts in the dough to let the steam out. Do either an egg wash, milk wash, or olive oil.
-Bake until the crust is golden brown.

If you want to cook it the next day, don't do the wash on the top until desired, cover and place in the freezer.

That's how we did our design, you can make it prettier if you would like. This is before the wash and before the baking was done.
If you want to know more, comment.