Welcome to Freezer Food Friday. Please share a recipe ( that can be frozen for later use ) on your blog and link it below. Thanks you for your participation!
From Tracey Koch
Makes one (8- to 9-inch) pie, which serves 6 to 8.
(This is an adaptation of a basic pie dough. If time is short, buy the ready-made pastry found in a box in the grocery dairy case. That’s better than the frozen kind in a foil pan.)
2-1/2 cups flour
1 tsp. salt
1 tsp. sugar
1 stick cold butter (not margarine)
1/2 cup vegetable shortening
1/4-1/2 cup ice cold water
Additional flour for rolling
1. Sift together the flour, salt and sugar, and place them into the bowl of a food processor.
2. Cut butter and shortening into ‰-inch pieces and, with the machine off, scatter them over the flour mixture.
3. Pulse in 1-to 2-second intervals until mixture begins to resemble wet, coarse sand. Turn off processor and drizzle ice water evenly over the top. Pulse until no dry patches remain and dough begins to form into small balls.
4. Turn dough out onto a floured work surface and press together with your hands. If it is too dry add a bit more ice water 1 tablespoon at a time. The dough is ready when it resembles modeling clay (pliable but not sticky).
5. Divide dough in half and allow it to rest 5 minutes.
6. When rolling out pie dough, use two pieces of wax-ed or parchment paper. This makes it cleaner and easier to maneuver and transfer. Put one piece of paper down on a clean countertop. Sprinkle it lightly with flour. Place one of the dough balls in the center of the paper, flour the top of dough and place the second piece of paper on top.
7. Gently press dough down with the palm of your hand and then start rolling the dough from the center out in all directions. In order to keep the dough in a circle, each stroke should be made from the opposite direction from the one that preceded it. (You can do this by rotating the dough and paper together.)
8. Roll dough 3 to 4 inches wider than your pan. Dough should be about ø-inch thick. Gently peel off the top piece of paper and put pie tin upside down in the center of the dough. Gently flip pie tin and dough with the paper attached over and gently remove the second sheet of paper.
9. Press dough into the bottom and around the sides of the pie tin. Trim off the excess dough that is hanging over the sides, and use this extra dough to patch any holes that may occur. Set aside for the filling.
10. Roll the second piece out following the instructions and set it aside to top the pie
Chicken Pot Pie Filling
1 stick butter
1 cup chopped celery
1 cup chopped carrots
1 cup chopped onion
1/4 cup flour
1 clove minced garlic
1 cup peas
2 cups low-sodium chicken broth
1 tsp. salt
1 tsp. Creole seasoning
1/4 tsp. black pepper
1 whole baked chicken, deboned and cut up
1. In a large saucepan, melt butter and sauté celery, carrots and onion over medium heat for 2 to 3 minutes.
2. Slowly add flour while continuing to stir and cook for another 3 to 4 minutes to make a nice golden roux.
3. Add garlic and peas and slowly stir in broth. Season with salt, Creole seasoning and black pepper. Continue to stir and cook until smooth. Keep stirring and bring up to a simmer until sauce thickens, about 3 to 4 minutes.
4. Remove from heat and add in chicken pieces. Allow mixture to cool before pouring into prepared pie pan.
5. Once pie has been filled, place second layer of pie crust over it and crimp edges.
6. If freezing, do not bake pie, but cover well and put it in a freezer bag. Can be stored for up to 3 months. Thaw pie completely before baking.
7. To bake, preheat oven to 375 degrees and bake for 45 minutes or until crust is golden. Cool 5 minutes and serve.