How to make chicken pot pie's crust myself?!
Ingredients:
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) cold unsalted butter, cut into small pieces
1/4 to 1/2 cup water
1. Combine the flour, salt, and sugar in food processor. Add butter; process until mixture resembles coarse meal, about 8 to 10 seconds. For hand method, place dry ingredients in large bowl. Add butter; blend with pastry cutter until mixture resembles coarse meal.
2. Add ice water in a slow steady stream through feed tube of food processor with machine running, until the dough holds together for no longer than 30 seconds. For hand method, mix dough with a wooden spoon, adding water until dough just holds together.
3. Turn dough onto piece of plastic wrap. Press into flat circle, or rectangle depending on what shape you intend to roll out pastry to. Wrap in plastic wrap and refrigerate at least 1 hour.
Answers: Enough for two 9-inch Pie Crusts
Ingredients:
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) cold unsalted butter, cut into small pieces
1/4 to 1/2 cup water
1. Combine the flour, salt, and sugar in food processor. Add butter; process until mixture resembles coarse meal, about 8 to 10 seconds. For hand method, place dry ingredients in large bowl. Add butter; blend with pastry cutter until mixture resembles coarse meal.
2. Add ice water in a slow steady stream through feed tube of food processor with machine running, until the dough holds together for no longer than 30 seconds. For hand method, mix dough with a wooden spoon, adding water until dough just holds together.
3. Turn dough onto piece of plastic wrap. Press into flat circle, or rectangle depending on what shape you intend to roll out pastry to. Wrap in plastic wrap and refrigerate at least 1 hour.
I use this one most of the time
CRISCO DOUBLE PIE CRUST
2 level c. flour, Robin Hood
1 level tsp. salt
3/4 level c. Crisco shortening
5 tbsp. water
Mix flour and salt. Cut in Crisco until flour is just blended into pea sized chunks. Sprinkle with water 1 tablespoon at a time. Toss with fork until dough will form a ball. Divide into 2 parts. Roll dough on a lightly floured surface. Bake at 350 degrees until lightly browned.
I use bisquick..... just add water,salt pepper, easy as pie lol
I would just use a premade crust in sheets from the refridgerated section and spend the time/energy on the filling.
You can use phyllo dough, with butter or cooking spray in between the layers. Or, you can use canned biscuits on top. Yumm yumm.
The pie crust recipes above are really easy to do and taste so much better than the bought ones. I add a teaspoon of paprika to the flour when I make pot pie. It gives it a little more of a savory flavor, and a nice color. Yum!
BEER CRACKER CHICKEN POT PIE
Shell:
2 cups finely crushed Club or Town House crackers
4 tablespoons melted butter
Crust:
2 cups flour
3/4 cup Crisco
1 teaspoon salt
1/4 cup boiling water
1 teaspoon parsley flakes
Filling:
1-2 lbs chicken sliced 1" cubes
1 bag frozen mixed vegetables
2 tablespoons olive oil
1 bottle beer or 12 oz white wine
1 teaspoon poultry seasoning
1 1/2 teaspoons garlic powder
1 teaspoon basil
1 teaspoon Lipton Onion Soup mix
1 can condensed Cream of Potato soup
2/3 cup milk
1 tsp salt (optional)
Crust:
In a 4x9 dish, pour the melted butter into the casserole dish, sprinkle the cracker crumbs over the butter and mix well to saturate the crackers. Press down cracker mix to cover the bottom evenly. Place covered into fridge while preparing the chicken.
Chicken:
Add the olive oil to a frying pan with the poultry seasoning, garlic powder, basil, onion soup mix and stir until well saturated with oil. Add chicken and brown lightly. Add the beer, cream of potato soup and milk when chicken looks "golden brown". Add the frozen vegetables and turn down the heat to reduce the liquids for approximately 20 min. Remove from heat when liquids appear thickened. Allow to cool to warm to the touch.
Crust:
Add dry ingredients to hot water and milk. Cut Crisco into flour and milk mixture with knife or fork. Form into ball (minimize touching with hands). Divide ball in half. Roll out dough between sheets of wax paper or plastic wrap to 1/8" thin.
Baking:
Remove the casserole dish from the fridge and add the chicken filling. Peel the plastic wrap off of one side of the crust, fold dough over the dish and remove the other sheet of plastic wrap. Pinch sides of dough into the inside edge of the dish with fingers. Use a knife to poke several vent holes in crust.
Bake at 425°F for 20-25 minutes until crust in golden brown over a cookie sheet.