Thursday, September 18, 2014

Chicken Salad Pot Pie Recipe
















Don't you just love warm meals on a chilly Autumn day? Whether it's soup, chili, or mom's famous casserole, fall is definitely all about delicious, hearty, heart warming meals.

For me, nothing goes better with fall than a scrumptious chicken pot pie. That creamy filling. That buttery, flaky crust. My mouth started watering just typing out that last sentence! Yes, there's nothing better than pot pie! But what if you could change just a few flavors? What if you could transform the traditional chicken pot pie into a blend of unique taste, texture, and aroma?

We did just that! Taking everything we love about the traditional summer-time chicken salad, and baking it up in a delicious pie crust, we've created a twist on a classic tradition that we know your family will simply love. Grab some flour and Freeze Dried Chicken, it's time to bake up some Chicken Salad Pot Pie!

Ingredients (Crust):
1/2 cup cold Water
2 1/2 cups Honeyville Swiss Pastry Flour
3/4 cup Butter, cubed
4 Tbsp Shortening
4 Tbsp Sugar

(Filling):
2 cups Honeyville Freeze Dried Chicken
1/2 cup Slivered Almonds
1/2 cup Honeyville Freeze Dried Onion
1/2 cup Honeyville Dehydrated Celery
2 Tbsp Lemon Juice
1/2 cup Mayonnaise
1/2 cup Sour Cream
1 can Cream of Chicken Soup
1/2 tsp Ground Black Pepper
1/2 tsp Chef Tess Greek Olympian Spice
3/4 cup Honeyville Freeze Dried Cheddar Cheese

Yields: 4 Individual Pies

Directions:
First, make your pie crust. In your BOSCH Food Processor attachment, add water, flour, butter, shortening, and sugar, and blend until a sticky dough forms.

Remove dough from processor, wrap in plastic wrap, and chill in refrigerator for 3-4 hours.

When dough is ready, preheat oven to 375 degrees.

chicken











In a medium bowl re-hydrate your chicken by soaking it in water until soft, then draining excess liquid.

filling-ingredients











In a large mixing bowl, combined chicken, almonds, onion, celery, lemon juice, mayonnaise, sour cream, cream of chicken soup, black pepper, and chef tess spice, and mix together.

cheese











Once mixture is created, add cheddar cheese and mix until just combined.

rolled-out-dough











On a hard, floured surface, roll out your dough.

cutting-circles











Using a ramekin, punch out dough.

dough-circle











If you're going to top your pie with a dough circle make sure to punch out two dough circles for each ramekin.

prepared-ramekins











Prepare ramekin by spraying the inside with cooking spray, then placing dough circle in the bottom.

filling-in-pie











Scoop in pie filling.

dough-topping











Top with dough circle, pinching down the sides.

Lattice-topping











If you prefer to lattice your pie, you may do that also.

baked-pie











Brush tops with egg wash (1 egg + 1/4 cup water, whisked) and bake in oven at 375 degrees for 30 minutes. Remove and allow to cool for 15 minutes before serving. Remember, ramekins will be hot!

chicken-pie











This is the pie your fall memories have been waiting for! The aroma that will fill your kitchen as these are baking is simply out of this world! The delicious blend of tastes, textures, and spices give this pie on over-the-top taste, while filling your stomach with heart-warming goodness. The best part is the crust! This pie crust recipe gives you a light, flaky, buttery crust every time!

pot-pie











Autumn is all about warm meals, and nothing beats a pot pie like this on a cool fall day!

No comments: