Pirates of the Caribbean Chicken Pot Pie
Yields one 10 inch pot pie
2 ½ cups all purpose flour
½ cups salted butter, ice cold
½ cup butter flavor shortening, cubed & ice cold
6 tablespoons buttermilk, ice cold
2 to 3 chicken breats, boneless & skinless
4 ounces all purpose flour
Food processor with blade attachment
Combine flour, sugar and salt in a food processor
Add cubed butter and shortening and pulse until well combined. Drizzle in ice-cold buttermilk while pulsing.
Form the dough into a disc and wrap tightly in plastic wrap. Refrigerate for 2 to 24 hours.
Chop carrots, onions and celery and set aside.
Cut chicken breasts into cubes.
Heat oil in a large pot on medium heat. Cook the chicken for 3 to 4 minutes, until it is white all over.
Add carrots, onions and celery and cook another 3 to 5 minutes. Fold in the corn and peas and then remove the mixture from heat.
In a small saucepot, melt butter over medium heat. Pour in flour and stir until a thick sauce forms.
Whisk in chicken stock and milk and cook until boiling.
Pour the sauce over the cooked chicken and veggies and then scoop the filling into a pie dish.
Roll out the dough to be a couple inches larger than the pie dish and then place on top of the pie. Press around the edges to remove excess dough.
Roll out the excess dough and use cookie cutters to cut out the shapes of a skull.
Use a bone cookie cutter to cut out bone shapes and then cut one end off of each bone. Use the longer bone to make crossbones around the skull.
Brush egg wash roughly in the shape of the skull and crossbones on top of the pie.
Bake for 35 to 45 minutes or until the crust is golden brown.
TaDa! You’ll strike gold with this Pirate Pot Pie when it feeds all your hungry maties!
janainaart
dededos
blakekathryn
snowghoul
annaxmalina
kianamaiart
titsay
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