Monday, May 31, 2010

Pot Pie (double crust family style)

Lightly grease or spray with Pam a casserole dish that is approx 10" x 7" x 2 1/2" or around that size. Use an oval casserole dish if available.

Crust: 2 cups flour, 4 t. baking powder, 8 oz. cream cheese, 1/2 cup milk.
Blend flour with baking powder in a bowl, set aside. In a medium size mixing bowl place cream cheese and empty flour mixture in with cream cheese and mix together with a fork. Add milk and continue to mix to form a ball of dough. Dough will be somewhat sticky. Divide: 2/3 bottom crust and 1/3 top crust. Roll bottom dough out onto floured surface and form into pasty shell shape of casserole dish. Place pasty shell into casserole dish on bottom & up sides of dish staying just under edge. Roll top pastry crust just enough to cover top and set aside.

Pot Pie filling: 1 bag frozen mixed vegetables, 1 can either cream of mushroom soup or cream of chicken (depending on your taste), 1 T. melted butter, 2 cups cut up cooked chicken chunks.
Thaw vegetables to room temp or slightly warm and mix in a bowl with choice of soup; add chicken chunks and continue to mix together. Empty into prepared casserole dish with pastry shell. Sprinkle 1/2 cup shredded sharp cheddar cheese on top of filling. Place top crust over cheese. Brush top crust with 1 t. melted butter evenly coating. Place in a 400 degree oven and bake for 40 - 45 minutes. Top should be risen and golden browned. Set for about 5 minutes before serving.

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