2 Sisters 1 Faith: Chicken Pot Pie! Mmm!

Hello everyone! At first we would like to apologize for not posting in so long, but after Mothers Day, everything started to kick in. We started to plant our seedlings in our gardens, getting a new piano put in, and so forth. Well, enough with excuses, lets tell you the post!

Recently, Sophia made chicken pot pie for Erev Shabbat. And, she would like to share with you the recipe. Our mom made it up a ways back, and we all thought it was FANTASTIC. But, keep in mind that this is a recipe that involves the need of an apron.

Now, get ready for some real good home made chicken pot pie!

Ingredients:

One quart of chicken broth (Usually we use home made chicken broth, but we didn't have any made. The dinner choice was kind of sudden) :)
4 to 5 tbsp of water
3 1/2 tbsp of corn starch
2 tsp of salt
1/2 tsp of garlic salt
1 tsp of ground pepper
1 tsp of thyme
4 carrots
1 cup peas (Frozen is recommended)
4 large hand fulls of frozen green beans
1 1/2 cup of corn (Frozen is also recommended, but in our case, we didn't end up having any in our freezer. So, if you don't have frozen available, just use a can of corn)
1 1/2 cup of chicken (if you want a recipe for homemade, click here)
2 frozen pie shells (You will want to thaw them)

Utilities:

A small size dutch oven. Don't worry about the lid. I will explain about that later! You can try to use a different size, but I personally have never tried before, so it would be a worthy experiment. :) Comment on the turn out!
A wooden spoon. Plastic may work, but we're always worried that there going to melt... It's up to you!
A small bowl
A large pot
An oven. Of course!

Directions:

The first thing you want to do is start your broth to boil. Your next step will include the water and corn starch. Add your water in your small bowl (make sure it is luke warm), and one tbsp at a time, add your corn starch. You will want to mix it with a fork, because the corn starch will get sticky on the bottom, and a spoon wont cut it. :) If you are having trouble with the corn starch sticking to the bottom of the bowl, add 1/2 a table spoon of water, and see if that helps. Try not to add more, or your filling will become thin. That isn't a problem with the taste, but it might effect the appearance in the ending (I'll explain that later). :) Your mixture should look like a milky substance.

Once your broth is at a boil, mix in your mixture. Your broth should look a lot lighter than it was before. Next, add your salt, garlic salt, pepper, and thyme. This is what it should look like:

Next, start chopping your carrots. They should be a small bite size. Make sure you are constantly stirring your broth so that it doesn't burn. Keep it on a medium setting. As soon as you are done chopping, add your carrots to your broth.

Then, add your green beans. Nothing fancy, just throw 'em in there!

Real quick: Are you cleaning up as you go? Very important ya' know!

After your green beans are added, mix in your peas and corn. Very simple.

After that is finished, finally mix in your chicken.

Your filling should look like this.

After you are finished with the filling, you're going to get your pie crusts, and your dutch oven.

Take the first pie crust and line the bottom. Try not to break this one. But, if you do, DON'T PANIC! Just break it up and shape it to the pan. Be sure to line the edges of the crust to the inside of the pan. Like this.

If some of the edges break off, it's not a big deal. Don't worry about it.

Next, you're going to pour the filling into the dutch oven. This may be a two person job. If you aren't an expert about pouring HOT liquid into dutch ovens, then you are going to want some help. Keep in mind that the pot will be hot too. If you get burned by the pot, you'll drop the pot, and burn yourself with the liquid too. A vicious cycle... Praise be to God though, Sophia did not get burned. :)

Then, you are going to top the filling with the second pie crust. This can be a bit tricky. When you put the crust on, be sure NOT to press down. When it cooks in the oven and gets hot, this can cause it to bubble over, and ruin the appearance. And, once again, line the edges of the crust to the inside edges of the pan. Just a reminder! :)

Notice how there is filling on top of the crust... BIG PROBLEM! Like we explained earlier, when it gets hot, it will bubble, and ruin the appearance.

Bake your pie at 350oF for 30 minutes. If the crust is not golden brown, just keep checking it every few minutes, until the crust is golden brown.

CAUTION: DO NOT PUT THE LID ON YOUR DUTCH OVEN, PERIOD!!!

Sophia (me) made the silly mistake of putting the lid on the dutch oven while it baked. As a result, the pie crust didn't cook. So, we put it in broil for a few minutes, and, sadly, this is how it turned out.

What can I say? Nobody is perfect! :) Yet, thankfully, it didn't effect the taste AT ALL. Everything tasted wonderful, and we feasted just the same. Here is a picture of us at the dinner table. Our mom was taking the picture, so she wasn't able to be in it. We apologize. :)