Chicken Pot Pie

Chicken pot pie. Is there anything more comforting than this dish? The crust is buttery. The filling is creamy. I promise that the time it takes to make this is worth it. I have no other words. These pictures should speak for themselves.
This pot pie freezes well. If you are baking from frozen, wait to add the egg wash until right before baking. And bake for about 15-20 minutes longer.

Chicken Pot Pie

Author: The Marigold Kitchen

One of the best comfort foods.

Ingredients:

For the crust:

• 2 2/3 cup flour
• 1 teaspoon salt
• 1 cup butter flavor vegetable shortening, cut into cubes
• 1/4 to 1/2 cup cold water

For the filling:

• 3 cups shredded chicken
• 2 cups frozen vegetable mix
• 1/2 cup butter
• 1/2 cup flour
• 1/2 cup chopped onion
• 2 cloves minced garlic, 3 cloves if they are small
• 2 cups chicken broth
• 1 cup milk
•  1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano

Instructions:

Prepare the filling:

1. In a large skillet or dutch oven, melt the butter. Add the onions and cook until tender and starting to turn translucent, about 3-5 minutes.
2. Add flour and whisk. Cook for about 2 minutes.
3. Add chicken broth and milk. Whisk until it starts to get thick.
4. Stir in chicken, vegetables, garlic, salt, pepper, and oregano.
5. Let filling simmer.

Prepare the crust:

1. While the filling simmers, prepare the crust.
2. Add flour and salt to a bowl. Cut shortening in with a pastry cutter. Add water a little bit at a time, adding just enough for the dough to come together.
3. Divide dough into two portions. Roll out one portion and place in a 10 inch deep dish pie plate. You can also use a cast iron skillet lightly greased with oil or cooking spray.
4. Pour filling into the crust.
5. Roll out other portion and place on top of the filling. Seal the edges.
6. Whisk an egg with 1 tablespoon water. Use a pastry brush to brush the egg wash over the crust.
7. Vent the crust with a knife.
8. Bake in an oven preheated to 350 degrees for 1 hour, or until crust is browned and filling bubbles up through the crust.

Created using The Recipes Generator

Creamy White Chicken Chili

Well it looks like another chilly day here, and that calls for a bowl of chili! My favorite chili is this Creamy White Chicken Chili. Now don't get me wrong, I love the traditional tomato based chili, however if I were to choose between the two versions I would go with the chicken. It is creamy with a hint of heat, and still pairs well with cinnamon rolls!

You can add as little or as much cayenne as you want to control the heat, and even add a touch of cumin to add an earthy flavor.

White Chicken Chili

Author: The Marigold Kitchen

This is hands down my favorite version of chili!

Ingredients:

• 1 1/2 pounds chicken, cubed
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 Tablespoon oil
• 2 cups chicken broth
• 1 4 ounce can chopped green chilies
• 2 14 ounce cans northern beans, drained and rinsed
• 1/4 teaspoon cayenne pepper
• 1 teaspoon oregano
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup sour cream
• 1 cup heavy cream

Instructions:

How to cook White Chicken Chili

1. In a dutch oven, saute chicken and onion in the oil until chicken is cooked through. Add garlic, cook two minutes longer.
2. Add the chicken broth, beans, chilies, cayenne pepper, oregano, salt, and black pepper. Bring to a boil, reduce heat and simmer for 30 minutes.
3. Add sour cream and heavy cream. Stir until sour cream is incorporated. Do not boil once you add the sour cream and heavy cream.
4. Serve with your choice of toppings.

Created using The Recipes Generator