Tried and Liked Recipes
Chicken Pot Pie
1/3 cup olive oil
1/3 cup flour
1 small chopped onion
1 tsp chopped garlic
1/2 tsp salt
1/4 tsp pepper
14 oz can chicken broth
2/3 cup milk
3 cups cooked chicken, cut up
1 small bag frozen mixed vegetables
4 small potatoes, cubed in 1/2 inch chunks
2 crust pie pastry for two 9 inch pies
Preheat oven to 425° F.
Heat oil in sauce pan over medium heat. Add onions, minced garlic, potatoes, salt and pepper. Saute until onions are tendor. Stir in flour.
Add milk and chicken broth. Bring to a boil. Reduce heat and simmer until potatoes start to soften and sauce begins to thicken slightly. If the sauce becomes too thick, thin with additional milk. Add chicken and mixed vegetables. Simmer on low heat while preparing pie crusts.
Pour chicken mixture into 9 inch pie shell. Place top pastry on pie, pinching around the edges. Cut slits into top pastry to vent steam.
Bake until golden brown, about 30 minutes.
Makes two 9 inch pies.
KitchenAid® Pie Pastry
This recipe is found in the KitchenAid® Stand Mixer Instructions and Recipes Manual.
2 1/4 cups all purpose flour
3/4 tsp salt
1/2 cup shortening, well chilled
2 tbsp margarine or butter, well chilled
5-6 tbsp cold water
Place flour and salt in mixer bowl. Attach bowl and flat beater to mixer. Turn to Stir Speed and mix about 15 seconds. Cut shortening and margarine into pieces and add to flour mixture. Turn to Stir Speed and mix 30-45 seconds, or until shortening particles are size of small peas.
Continuing on Stir Speed, add water, 1 tablespoon at a time, mixing until all particles are moistened and dough begins to hold together.
Divide dough in half. Pat each half into a smooth ball and flatten slightly. Wrap in plastic wrap. Chill in refrigerator 15 minutes.
Roll one half of dough to 1/8-inch thickness between waxed paper. Fold pastry into quarters. Ease into 8- or 9-inch pie plate and unfold, pressing firmly against bottom and sides. Continue with one of the procedures that follow.
For One-crust Pie: Fold edge under. Crimp, as desired. Add desired pie filling. Bake as directed.
For Two-crust Pie: Trim pastry even with edge of pie plate. Using second half of dough, roll out another pastry crust. Add desired pile filling. Top with second pastry crust. Seal edge. Crimp, as desired. Cut slits for steam to escape. Bake as directed.