Cup Pot Pie

Availability: Out of stock

Yield : 4 Cup Pies
For the crust:
  • 2 cups all-purpose flour, sifted
  • 1 teaspoon salt
  • 3/4 cup shortening or room temperature butter
  • 4-5 tablespoons ice water

For the pot pie filling:
  • 1 pound boneless, skinless chicken breast halves, cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup onion, chopped
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk

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Additional Info
Cook Time: 30 minutes
Yield : 4 Cup Pies

Preheat the oven to 425°F.

Prepare the crust:
  • Sift flour together with salt. With a pastry blender, cut shortening or butter into the flour mixture until it looks coarse and crumbly.
  • Add ice water 1 tablespoon at a time, tossing with a fork each time. Dough should be moist enough to hold together but not sticky.
  • Shape into a ball and divide in half.
  • To create the bottom crust, lightly flour a flat surface and roll one half of the dough into a circle. Lightly flour the large side of the dough cutter, and cut 4 crusts. Transfer to the pie pan.
  • Repeat for the top crusts. If a decorative top is desired, use the small side of the dough cutter. For a plain top, use the large side of the cutter. If using a plain top, be sure to cut slices into the top crust, near the center, to allow venting.

Prepare the filling:
  • Combine chicken, carrots, peas, and celery in a saucepan. Add enough water to cover ingredients and boil for about 15 minutes. Drain and set aside.
  • In a separate saucepan, cook the onions in the butter over medium heat, until translucent. Add flour, salt, pepper, and celery seed. Carefully stir in the chicken broth and milk. Let mixture simmer on medium-low heat, stirring constantly, until thick; remove from heat.
  • Pour chicken mixture into the crusts. Top with the creamy mixture. Carefully top with top crusts. Fold top crust edges under the bottom crust to seal. For a shiny, golden crust, beat together 1 teaspoon water with 1 egg yolk, then brush over tops.
  • Bake 25 to 30 minutes, until the filling is bubbly and the crust is golden brown. Let cool 10 minutes before serving.

  • Note from the Baking Experts:Use your favorite recipes to make cup pies; the cup pie baking pan will accommodate recipes with approximately 3 cups of filling. Bake times may need to be shortened.

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