It’s another leftover supper tonight! A bit of chicken from Sunday supper. A few green beans, carrots, potatoes and red onions cooked together. This will make a delightful chicken pot pie!
Since the potatoes were few and far between I added an extra one to the pot. My last two leeks went into the dish – oh how we will miss them until next season! A handful of fresh dill, just a bit of added salt and pepper. Lastly, half a cup of white wine with two teaspoons corn starch, whisked together. All that was needed was a luscious pie crust!
Pie crust sounds daunting, but is very easy. Combine 1 1/2 cups flour, 1/2 teaspoon salt and 1 teaspoon baking powder in your mixer (or food processor – either will do!). Mix just a moment to combine dry ingredients. Add 1 stick butter cut into small pieces. Mix until butter is about the size of small peas. Add 5 to 6 tablespoons ice water, one at a time, until a moist clump forms. Gather dough into a ball, wrap in plastic and refrigerate 15 to 20 minutes. At that time take half the dough and roll out for your bottom crust. Arrange in dish. Roll out top crust. Add chicken mixture to dish and cover with top crust. Using 1 egg and 1 tablespoon water beaten together, brush on top crust. Bake in a 400 degree oven for 30-35 minutes. Enjoy!
Today I present to you my 125th post for Food Flowers Herbs and Life! And I also present my 350th post for Kentucky Kindred – my genealogy blog, for those of you who have not heard of my other love!