Instructables

Chicken (or Turkey) Pot Pie

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Picture of Chicken (or Turkey) Pot Pie
crust supply list.JPG
ch pie done 2.JPG
ch pie hot from oven.JPG
Chicken filling in bowl.JPG
Chicken filling in crust.JPG
Chicken filling mixed.JPG
chicken pie crimped.JPG
chicken pie filling.JPG
chicken pie fold under.JPG
Chicken Pie top.JPG
chicken pie trimed.JPG
choc pud & topping.JPG
choc pud beaten.JPG
choc pud cold.JPG
choc pud in curst.JPG
choc pud pie.JPG
choc pud slice.JPG
chocolate pie list 1.JPG
chocolate pie list 2.JPG
cook pud with wrap 1 (2).JPG
cook pud with wrap 1.JPG
cook pudding 1.JPG
cook pudding 2.JPG
cook pudding 3.JPG
cooked pud in bowl.JPG
cookie crust 1.JPG
cookir crust flaky.JPG
crust crimped.JPG
crust dough 1.JPG
crust dough 2.JPG
crust dough ball.JPG
crust flour & fat.JPG
crust fold in half.JPG
crust fold out.JPG
Crust in pan.JPG
crust left overs.JPG
crust meal.JPG
crust princked.JPG
crust rolled out 1.JPG
crust rolled out 2.JPG
crust shell baked.JPG
crust supply list 2.JPG
crust trim.JPG
crust with butter.JPG
grated choc.JPG
Knox in water.JPG
Doesn't this look Yummy!
A good pie will have a crust that is tender and flaky and tastes good.  To make the most flaky pie crust you would use lard.  Trust me, in college we did experiments with the fat part of pie crust being the only variable, and the flakiest was the crust made with lard.  I don’t use lard, so I use hydrogenated shortening.  It came in second with the test.  Butter didn’t even place.  So I use butter flavor hydrogenated shortening.  Yeah, that works:

Here is how to make flaky, tender, tasty pie crust.
 
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Step 1:

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Supplies:  (These are the amount for 1 8inch pie crust.  I made 4 X as much, you will need to double it.  One is for the bottom, one for the top.)
1 c flour
1/3 c shortening
1 tsp. salt
½ tsp. baking powder
2-3 Tbsp. cold water
Bowl
Rolling pin
Forks
Knife
Extra flour
Pie pan

Step 2:

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Put flour, shortening, salt and baking powder, in the bowl.  Using two forks, cut the shortening into the flour so that it looks like meal with pea size lumps in it.

Step 3:

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Here is how it should look before you add the cold water.

Step 4:

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Add the water to the flour mixture.  This is where you need to be careful, the more you handle the dough, the tougher it will be, so with your impeccably clean hands, mix the water into the flour, and quickly as possible.  I reached the dough ball in less than 2 minutes.  If it needs more water, add a tablespoon at a time.  This is a good place to explain about flour.  When baking, you need to be aware that flour will take in moisture that is in the air.  So on a warm dry day, flour will be drier than it will be on a wet day.  So on a dry day, flour will need and absorb more moisture than it will on a wet day.  So the amount of water you will need will vary from day to day.
Kherrin2 years ago
I just made this (I bought a pie crust due to lack of time) and it was amazing!! Thank you so much for sharing!

I want to try a variation of this using beef since that's my hubby's favorite.
Alevtina113 years ago
This is my theme - cooking. I want to cook this chicken =) Thanks for the recipe. Sorry for my english
craftknowitall (author)  Alevtina113 years ago
No problem, thanks for the comment. You can use any canned, frozen of fresh vegatables for this recipes. Have Fun!
Thank you. I always want to take some pictures that I cook. but I remember about it, when a plate is empty=)must make a report about borscht and pilau =)
craftknowitall (author)  Alevtina113 years ago
It would be great to see, something published by you! I will watch for your Instructable.
sunshiine3 years ago
Looks very good! Thanks for sharing!
Sunshiine
craftknowitall (author)  sunshiine3 years ago
Thanks for looking! You are great!
I love Chicken Pot Pie! That looks so delicious!!!
So does my Hubby. I make it almost monthly. Thanks for your comment.