Picture from: cubaninthemidwest Image Credit: Ivonne |
Chicken
Pot Pie
“I've never
made chicken pot pie before, but with the temperatures dropping below freezing
for the past few of nights, I decided it would be nice to turn on the oven and
have a hearty, hot meal for dinner. I never really realized how simple to is to
make. There are many variations, from complicated to super easy. I chose a recipe
in between and Cuban-ized it of course by adding garlic and bell peppers!” Ivonne
Ingredients
and Preparation:
For
the crust (you can substitute
with store-bought pie crust)
2 cups
all-purpose flour
1 teaspoon salt
1-2 teaspoon sugar
4 tablespoons butter
4 tablespoons vegetable shortening
½ cup water
1 egg yolk
1 egg for
wash (optional)
Mix your dry
ingredients with the butter and shortening using a pastry cutter or two butter
knives,
until fairly well blended.
Form a well.
Whisk the egg
yolk with the water, and drop into the center of your flour mixture.
Use a fork to
first blend it together and then your hands to knead it into a ball.
Cover with
plastic wrap and refrigerate for at least one hour.
For
the filling:
2 chicken
breasts
¾ cup chopped
onions
½ cups peas
1 large
carrot sliced
1 can Cream
of Chicken soup
½ cup chicken
stock (you can use bouillon)
2 cloves
garlic
½ green bell
pepper diced
Olive oil or
butter to sauté onions
Preparation:
Preparation:
I boiled my
chicken breasts in water with 1 large cube of chicken bouillon for about 15
minutes.
You can use
roasted chicken or leftover chicken as well.
Remove the
breasts of the water and cut into chunks, set aside...
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