A few years back, I actually was served some for the first time since I could remember and it wasn't bad. The crust was good. I could eat it. Then sometime in the last several months I got brave and decided to try making it for myself. It turned out pretty good! Unfortunately, I don't think I saved the recipe or wrote down what I did, so when Tom requested I make Chicken Pot Pie this week, I had to start at square one. Well, almost. The one thing I did remember was that I had used my apple pie crust recipe for the pot pie crust -- although, it's not really my recipe; it's from Tom's mom who is world renown for her apple pie (or, at the very least, a family legacy).
Springtime Chicken Pot Pie with Asparagus and Bacon
Ingredients:
For the Crust:
- 2 cups flour
- 2/3 cups softened butter or shortening
- 1/3 cup water
- 1/2 tsp salt
For the Filling:
- 3 boneless, skinless chicken breasts, grilled until just done
- 5 strips of bacon, cooked and crumbled
- 10 asparagus spears, chopped into 1-inch pieces
- 1/3 cup onion, diced
- 1 can condensed cream of chicken soup
- 12oz water
- Salt, pepper and garlic to taste
Directions:
For the crust, combine flour and salt in a medium sized bowl. Cut in butter or shortening with a pastry cutter (note to self: I need to get one of those) or use your fingers to work in until crumbly. Add water and mix with your hands until well combined. Divide dough in half and roll out into ~10" circles. I like to roll it out on parchment paper and simply pick up the parchment paper and flip over on top of a pie pan. Set one circle of crust dough in the bottom of a pie pan and press up against the sides. Combine all ingredients for the filling in a bowl and mix well. Add filling mixture to the pie pan. Set the second circle of crust dough on top and press the edges to seal everything in! Make several slits in the top crust to allow steam to escape. Bake at 375 degrees for one hour. Easy as pie!
I actually cooked the chicken the night before and had leftover bacon the night before. I think that's best, as it would be time consuming to do it all in one day. A rotisserie chicken would work well, too. Okay, so meat pies aren't as bad as they sound. I think I'll do some experimenting on some other variants this year, too! Just don't get too excited and start talking to me about meatloaf. I still stand by the idea that meat should not come in loaf form. End of story.
ABOUTME
Hi there! My name is Dana and I live in West Michigan with my husband, Tom and our dog Copernicus. I created this space as a place to share the things I learn along this journey I call life. I work in marketing and I'm a sort of Jane of All Trades, interested in all things nature, gardening, cooking, exploring and learning new things. This blog is a conglomeration of my interests, hobbies, life and life lessons. Thanks for stopping by!