Posts Tagged ‘pie crust’

Chicken Pot Pie

Posted: 15th November 2014 by doomthings in Dinner, The Foodening
Tags: , , , ,

We wanted comfort food and we wanted meat pie.  The first homemade chicken pot pie we’ve ever had is what happened.  We’re feeling fat and sassy.

Chicken Pot Pie

Goo Ingredients (adapted from The Pioneer Woman)

  • 2 boneless chicken breasts, uncooked and cubed
  • 4 tbsp butter
  • 1/2 cup diced onions
  • 2 cloves garlic, crushed
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 4 yukon potatoes, cubed (or about 1 russet potato)
  • 1/4 cup flour
  • 3 cups chicken stock
  • splash of white wine
  • 1/4 cup half-and-half or heavy cream
  • 1/4 tsp tumeric
  • salt and pepper, to taste
  • 1 tbsp parsley flakes, or to taste
  • dash of cayenne pepper

Pie Crust Ingredients

  • 2 1/4 cups flour
  • 1/2 tsp salt
  • 2/3 cup unsalted butter, cold
  • ~8 tbsp cold water

How to Make the Pie Crust

  1. Combine flour and salt in a food processor.
  2. Cut butter into cubes and process with the dry mixture until large crumbs form.
  3. Slowly add water until soft dough forms.
  4. Press out onto flat surface as far as possible.
  5. Fold dough in half, cut dough slab into 2 equal pieces, and roll out both pieces to larger than the size of your dish.


  1. Make the pie crust, place one rolled-out piece in an 8- or 9-inch dish.  Set the other piece aside.
  2. Place chicken in a saucepan and fill with water, just enough to cover the chicken.  Boil for 15 minutes.
  3. In a large pot, melt butter over medium-high heat, then add the onions, garlic, carrots, and celery.  Cook until onions are translucent.
  4. Add chicken and flour, stirring until combined.  Let cook about 1 minute.
  5. Add chicken stock and wine.  Stir until starts to thicken.
  6. Add turmeric, thyme, parsley flakes and cayenne pepper.  Add salt and pepper to taste.  Stir until combined.
  7. Add cream and stir until thickened and bubbly.
  8. Pour mixture into pie dough-lined dish.
  9. Place other dough piece on top of dish, folding under the bottom edges and pressing to seal.
  10. Cut small vents into the top crust.
  11. Brush top crust with an egg- or milk-wash if desired.
  12. Bake at 375 degrees for 25 to 30 minutes or until filling is bubbly.

p.s.  This makes a killer leftover.

Ever have too much pie crust dough left?  I have!  When I was little, little cinnamon-sugar pastry strips would magically appear in the holiday cookie tin during pie season.  It took me a while (remember, I was little) to figure out that it was the leftover pie crust dough she was using to make the delicious little bites.  I’m pretty sure she made more dough than she needed though, because there were a lot of cinnamon-sugar pastries.

It’s the easiest thing ever, and a great treat to hold you over before your pie is done!


  • Extra pie crust dough
  • Sugar
  • Cinnamon


  1. Combine cinnamon and sugar together (I leave the ratios up to you).
  2. Combine the remaining dough and roll out to pie crust thickness.
  3. Slice into strips (or cut into shapes with fun cookie cutters!).
  4. Brush the tops with melted butter.
  5. Sprinkle a cinnamon-sugar mixture on the pastries.
  6. Bake at around 350 degrees F for 5 to 8 minutes.

I usually put them in with the pie, then grab them for a snack before the main event!!

Blasberry Pie

Posted: 14th June 2013 by doomthings in Dessert, The Foodening
Tags: , , , ,

Summer is pie season.  I suppose most seasons are pie seasons, but summer is berry pie season.  HENCE BLASBERRY PIE A BERRY COMBINATION OF INTENSE SUMMERNESS!!!  ENJOY THE TART DELICIOUS!!!


  • 2 cups blueberries
  • 2 cups raspberries
  • 1/3 cup sugar
  • 2 tsp lemon juice
  • 2 1/4 cups bread flour
  • 3/4 tsp salt
  • 2/3 cup unsalted butter, softened
  • 8 – 10 tbsp cold water


  1. Combine berries with sugar and the 1/4 cup flour and lemon juice until berries are completely coated.
  2. In another bowl, combine the 2 1/4 cup flour and salt.
  3. Use a pastry cutter to cut in butter until mixture looks crumbly.
  4. Sprinkle in water by tablespoons, mixing until a soft dough can be forms into a ball.
  5. Divide dough into 2 balls.
  6. Flatten one of the dough balls on a lightly floured surface and roll out into a 12-inch diameter circle.
  7. Transfer pastry to pie plate by carefully rolling the dough onto the rolling pin and laying it on the plate (see picture).
  8. Trim the dough to the edge of the pie plate.
  9. Transfer berry filling to pastry-lined pie plate.
  10. Roll the other dough ball into a 12-inch diameter circle.
  11. Place on top of berry filling and trim to about 1/2 inch beyond the edge of the plate.
  12. Fold edge underneath bottom pastry and make pretty as desired.
  13. Put some slits in the top pastry for venting.
  14. Bake for 25 minutes at 375 degrees F with foil on the edge of the pie (to prevent burning).
  15. Remove foil and bake for 25 to 30 more minutes until golden.

This pie was nice and tart.  I actually used about half the amount of sugar from the original recipe.  If you like tart, follow this recipe, if you prefer something a bit sweeter, add an extra few tablespoons of sugar.  Next time I’m going to try using lime juice.  DELICIOUS!

p.s.  you can use shortening instead of butter, but butter is better.