Chicken Pot Pie
1 boneless, skinless chicken breast
1 bottle Shiner
1 package Good Seasons Italian Salad Dressing mix
2 cups water
1 can cream of onion soup
1/3 c butter
1/3 c flour
1/2 tsp salt
1/4 tsp pepper
1/4 tsp celery seed
1c carrots, sliced
1 c frozen peas
1/2 c celery, sliced
1 3/4 c chicken broth
2/3 c milk
Pie dough
In a saucepan place chicken, Shiner, salad dressing mix, and water. Bring to a boil and then reduce heat and let simmer for twenty minutes or until the chicken is cooked through. Remove chicken to a cutting board and let cool.
Make your pastry dough.
In another pan melt butter. Add flour and stir to make a paste. Add soup, spices, chicken broth (from cooking the chicken), and milk. Bring to a boil over medium high heat, reduce heat and let simmer while you are assembling the pie.
You can do one big pie in a crockpot or casserole, or you can do mini pies in a cupcake tin.
Preheat oven to 425.
Roll out half the dough to fit the bottom of your casserole or crockpot. Place diced chicken, carrots, peas, and celery on top of dough. Pour sauce over the top of that. Roll out the other half of the dough and place it on top of the Fixin’s in the casserole. Don’t worry about covering it completely. If you must cover the whole thing, be sure to cut some slits in the dough to allow steam to escape. Cool I’m prepared oven for 35 minutes until your crust is toasty brown.
If you are doing this in cupcake tins, cupcake liners will make clean up easier, but I usually make these right in the pan. Roll out your dough. Using a round cookie cutter or a drinking glass, cut out circles of dough slightly larger than the cupcake space. Grease the pan. Press the dough into the bottom and up the sides of the cupcake space. Add the other ingredients as outlined above. Cut another round of dough to cover the Fixin’s. Bake for 25 minutes until your dough is toasty brown.
Let cool slightly or you will burn the crap out of your tongue and then not be able to taste anything…says the Voice of Experience.
