Recipe: Chicken Pot Pie (take 2)

Okay, admittedly, this recipe is a little bit harder, but it's still completely doable!!  I promise.  I'll walk you through it.

Now, there are three parts to this recipe.  The dough, which must be made before hand, the filling, and then assembling the two parts together.  It takes a while, but it's great, especially if you want easy to save leftovers.

Part the first: Dough


You'll need:
2 cups whole wheat flour
1 tsp baking powder
½ tsp salt
4 tbsp extra-virgin olive oil
¾ cup buttermilk or buttermilk substitute
1 egg

1. Measure the dry ingredients out onto an open space on the counter and mix them with your hands.
2. Measure the wet ingredients together in a liquid measuring cup and mix well.
3. Pile all of the flour mixture together and dig a small crater into the middle.
4. Pour a small amount of the egg mixture into the crater and begin to mix with your hands.  Keep adding the egg mixture bit by bit until you have a solid dough.  Your dough should be soft, but not sticky.  Add more flour if the dough is too sticky, or more oil if the dough is too dry until you get the proper consistency.
5. Wrap the dough in saran wrap and store in the fridge for two hours or more.

This is too much egg mixture at one time.  You should add only a few tablespoons worth at a time.

Part the Second: Filling


Something to know: Cornstarch is a tricky sustenance.  It is used in many sauces as a thickening agent, which works great, but it almost works too well.  It turns whatever liquid it's put into nearly solid on contact.  Because of this, you will need to mix the cornstarch with some of the liquid BEFORE adding it to the general skillet.

You'll need:
1/2 lb. chicken breasts, cut into small cubes
1 small onion, chopped
2 carrots (about one cup), peeled and sliced
½ tsp salt
¼ tsp black pepper
1½ cup chicken stock or bullion, stock equivalent
1 cup water
¼ cup whole wheat flour
2 tbsp cornstarch
1 cup frozen broccoli

1. Cook chicken, seasoned with salt and pepper, in a large skillet on high heat.
2. Add onions and carrots, cook until the onions become translucent.
3. Add water and stock, and bring to a boil.  About 5 minutes.
4. Lower the heat, and mix flour and cornstarch in a liquid measure.  Spoon broth from the skillet into the cornstarch mixture until the mixture is smooth.
5. Pour the cornstarch mixture back into the skillet and stir until combined.
6. Add the frozen broccoli.

Part the Third: Assembly

You'll need:

Dough

Filling

rolling pin

6 small, oven safe containers (I used ramekins and teacups.  Anything ceramic is generally safe to put in the oven.)

Preheat oven to 350 degrees

1. Roll out the dough flat using plenty of flour to make sure nothing sticks.

2. Cut out crust pieces by turning you mugs/teacups upside down and tracing a quarter inch around them with a sharp knife.  Don't throw away the extras!

3. Fill the cups with the filling.

4. Cover the tops with the dough pieces and press them down around the edges to seal them.

5. Poke holes in the dough with either a chop stick or a fork.

6. Put the cups in a pan or on a cookie sheet (this way if there are any drips you don't have to clean the entire oven.)

7. Bake for 20 Minutes.

What to do with those crusts:

Lay them out on a cookie sheet and bake them up as well for about 5 minutes.  If you're feeling fancy, add herbs or cheese to the top.  If you're feeling sweet you can add cinnamon sugar to the tops.  Anyway you slice it they'll make delicious biscuits for dipping in soups (if you went savory) or eating by themselves.