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Chicken Pot Pie Pop Tart

Ingredients

  • Crust:
  • Joy of Cooking
  • 2 1/2 c. plain flour
  • 1 1/4 tsp. salt
  • 1 c. cold butter cut in cubes
  • 1/4 c. shortening chilled
  • Filling:
  • 5-6 c. chicken broth
  • 3-4 Tbsp. cornstarch mixed with 3 Tbsp. water
  • salt and pepper to taste
  • 1/2 c. heavy cream
  • 1 chicken cut up, boiled (save broth) to make 4 c. cooked chicken shredded or chopped
  • 1 pkg. frozen peas and carrots thawed
  • 1 onion chopped
  • 2 Tbsp. oil
  • 4 boiled eggs chopped
  • 3 Tbsp. chopped Italian parsley
  • pinch nutmeg

Instructions

  1. Crust: In a bowl of food processor, combine flour and salt. Add in the shortening and pulse a few times until shortening is in big pieces. Add the butter and continue to pulse until mixture resembles coarse crumbs with some pea-size pieces. Do not let the mixture soften and begin to clump; it must remain dry and powdery.
  2. Drizzle 6 tablespoons ice water over the fat and flour mixture. Pulse a few more times until mixture has come together to form a ball. Divide dough in half, press to form a disk  and wrap each piece in plastic wrap. Refrigerate for at least 30 minutes before rolling.  The dough can be wrapped airtight and frozen for up to 6 months. Thaw completely before rolling if frozen.
  3. After cooking the chicken, chop or shred and set aside. Thicken the broth with the cornstarch mixture.  You can add 1/2 cup of heavy cream now if you like, it will make a creamier sauce. If you have too much broth you can always serve it as gravy on the side.
  4. Saute the onion in the oil until translucent. Set aside.
  5. To put the pot pie together, divide the dough in half and roll out to about 1/8" thickness, cut into 1/2-3/4" strips. You can lay some strips in the bottom of casserole if you want but these will not get crisp; they will be more like dumplings (but still good). Lay all the chicken in the bottom of the dish, top with the sautéed onions and then the thawed peas and carrots. Slice up the boiled eggs and scatter over the top of the pot pie. Salt and pepper to taste. Pour enough thickened broth over the top to almost cover. You do not want totally covered as it will bubble out of pan.
  6. Now, cover with the crust.
  7. Start weaving the crust by laying a strip across the center and then one lengthwise. Then continue laying down strips to form basket pattern. You will have to lift the strips as you go to get the every other over under pattern. I watched a few YouTube videos to see if I could find you a good example but I like the way my sister does her's the best; starting in the middle and working your way out. Turn under the ends around the edge of the dish and you can crimp with a fork if you want.
  8. Bake in 350° oven for about 30-40 minutes or until nice and browned. Serve with extra gravy to pour over pot pie.
  9. Delicious served with mashed potatoes, some type of cole slaw and of course cranberry sauce.
  10. TO MAKE INDIVIDUAL POP TART POT PIES:
  11. I cut two pieces of crust to about 7 x5". I took about 3/4-1 cup filling and mixed with just a little of the thickened broth. You can't make it too runny because it will cook out. Top with second piece of crust. Cut 2-3 slots into the top to vent steam. You can cut out designs to decorate the top. Bake at 350° also until brown and crisp. Serve in dish and pour gravy over top. I mixed some additional peas, carrots, and eggs in with the gravy, put that in a pasta bowl or plate with an edge and put the pot pie pop tart in the center.