Page 93 - UMass2018_CookBook

Chicken Pot Pie
Shanahan Family, Chelmsford, MA
“This is one of those recipes that my family looks forward to eating when the weather starts to get cold. It smells so good when it’s sitting on the counter cooling!” — Sandra Shanahan
Preparation
1. Preheat oven to 425°F.
2. To make the pastry, cut the butter into long, thin pieces. Place the butter, flour, sugar and salt in a bowl and mix for about 2 minutes, until pea- sized pieces of butter form. Add the milk and stir just until the flour is moistened and a cohesive dough is formed, about 45 seconds. Gather the dough into a ball. On a lightly floured surface, flatten the dough into a disk and wrap in plastic wrap. Refrigerate until ready to use. Alternative- ly, use store-bought pie dough.
3. To make the filling, melt the butter in a large saucepan over medium heat. Add the onion and pepper and cook until the onion is softened and translucent. Add the flour and cook, stirring constantly, until bubbly. Stir in the broth, milk, broccoli and carrots. Raise the heat to medi- um-high and bring to a boil, stirring constantly. Boil and stir the mixture for 1 minute, then stir in the cheese. Remove from the heat.
4. Place the chicken in an ungreased baking dish and spoon the filling on top.
5. Remove the pastry from the refrigerator and discard the plastic wrap. On a lightly floured surface, roll it out about 1⁄8 inch thick. Top the pot pie filling with the pastry. Fold the edges of the pastry under and flute the edges. Cut slits in the pastry to allow steam to escape during baking.
6. Bake until the pastry is golden brown and the sauce begins to bubble through the slits, 20 to 25 minutes.
Ingredients
Serves 4 to 6
FOR THE PASTRY:
1⁄2 cup (8 tablespoons) cold unsalted butter
1 1⁄4 cups all-purpose flour
1 1⁄2 teaspoons granulated sugar
1⁄8 teaspoon salt 1⁄4 cup cold milk
FOR THE FILLING:
1⁄4 cup (4 tablespoons) un- salted butter
1⁄4 cup chopped yellow onion
2 tablespoons chopped green bell pepper
1⁄3 cup all-purpose flour
1 (14.5-ounce) can chicken broth
1 cup milk
1 cup broccoli florets
1 cup chopped carrots
1⁄2 cup grated Parmesan cheese
2 cups diced cooked chicken
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