Chicken Pot Pie

By JimMac

Ingredients

• The Top Crust
• 1 1/4 cups milk , hot to the touch
• 2 tablespoons shortening
• 2 tablespoons butter
• 1 tablespoon sugar
• 1 tablespoon yeast
• 1 1/2 teaspoons salt
• 1/2 teaspoon tarragon
• 1/4 teaspoon pepper (or more)
• 3 1/2 cups flour
• The Filling
• 4 cups cooked chicken breasts , cubed
• 2 1/2 cups chicken broth (from cooking chicken meat)
• 1 tablespoon butter
• 1 onion , chopped
• 4 carrots , peeled, sliced
• 4 celery ribs , chopped
• Optional Filling Ingredients
• canned mushrooms (optional)
• fresh mushrooms (optional)
• thyme (optional)
• rosemary (optional)
• curry (optional)
• peas (optional)
• broccoli (optional)
• mixed vegetables (cooked) (optional)
• potatoes (optional)
• turnips (cooked) (optional)
• The Gravy
• 3 tablespoons chicken fat
• 3 tablespoons butter
• 1/3 cup flour
• 1 1/2 cups cream , half-n-half or milk
• 1/4 teaspoon pepper
• The Glaze
• 1 egg
• 1 teaspoon water
• Bread Machine Baked Beaver Tails
• Ingredients
• Dough
• 3/4 cup milk
• 3 tablespoons sugar
• 1 teaspoon salt
• 1 teaspoon vanilla
• 1 egg
• 1/4 cup butter , melted
• 2 cups flour
• 1/4 cup flour
• 2 teaspoons yeast (quick rising)
• Topping
• 1/4 cup melted butter
• 1/2 cup brown sugar
• 2 teaspoons cinnamon

Details

Servings 12

Preparation

Step 1

Directions


Place ingredients for dough in breadmaker on dough setting.

Once dough cycle is completed, remove and cover for 10 minutes.

Form into 8 balls.

Roll each ball to 1/4 inch thickness in an oval shape.

Place on parchment paper on baking sheets, cover and allow to rest 15 minutes.

Brush with melted butter, and top with mixture of sugar and cinnamon.

Bake 20 minutes 350F oven.

Remove and ENJOY!