I absolutely love chicken pot pie. One of my favorite places to get one is at Kelly's French Bakery in Santa Cruz. She makes them with a light chicken broth which is so much better than the traditional overly creamy ones you can get in the freezer section at the grocery store. I'm all about enjoying a filling that isn't overpowered by the sauce, and this is exactly what I've been trying to duplicate.
Chicken Pot Pie
2 Tbsp. Olive Oil
1/4 Onion (chopped small)
1 C. Potatoes-Fingerling (chopped small)
3 C. Fresh Spinach (blanched for 30 seconds)
1 C. Frozen Corn
1/2 Chicken Breast (boiled & shredded)
2 Tbsp. Flour
1 Tsp. Chicken Bouillon
2 1/2 C. Chicken Broth
Salt & Pepper
-Saute Onion & Potatoes in Oil for about 10 mins.
-Add Spinach & lightly saute, add Corn until heated through, then add Chicken.
-Make well in middle of pan, place Flour in well & slowly add Chicken Broth with Bouillon until sauce consistency is what you want. Add Salt & Pepper to taste.
1 1/2 C. Flour
1/3 C. Corn Flour
1/2 Tsp. Salt
4 Tbsp. Butter (Cold)
3 Tbsp. Shortening
1/2 C. Ice Water (or Chicken Broth)
-Mix Flour, Corn Flour, Salt, Shortening & Butter with pastry blender (or 2 knives).
-Whisk Egg in Water and add to Flour Mixture until it holds together.
-Wrap in plastic wrap & refrigerate for 30 mins.
-Roll out 2/3 dough on floured surface then place in baking dish. Add Filling then roll remaining dough and cover. Make a few slits in top.
-Bake @ 350 for 45 mins.
Chicken Pot Pie with Biscuits
Filling: Same As Above
Dough: 1 tube of Pillsbury Grands Jr. Biscuits
Prepare filling as directed above and pour into a medium size baking dish (8x8)
-Open tube of biscuits and pull apart.
-Flatten each biscuit then place on top of filling.
-Bake at 325 for 25 mins or until biscuits are golden on top.