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Bibi’s Chicken Pot Pie

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Bibi’s Chicken Pot Pie




    Ingredients :

  • ½ pound breakfast sausage
  • 2 cups boiling water
  • 4 teaspoons chicken soup base
  • ¼ cup unsalted butter
  • 1 medium onion
  • chopped
  • 1 (8 ounce) package fresh mushrooms
  • chopped
  • 1 medium red bell pepper
  • seeded and chopped
  • 3 cloves garlic
  • minced
  • 1 ¼ cups all-purpose flour
  • divided
  • 1 cup cream
  • ½ (10 ounce) package frozen chopped spinach
  • thawed and well drained
  • 2 cups chopped cooked chicken
  • ½ teaspoon celery seed
  • ½ teaspoon ground paprika
  • ½ teaspoon salt
  • ⅓ cup shortening
  • 2 tablespoons ice water
  • Methods :

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Form sausage into mini meatballs and place on a rimmed baking sheet.
  • Bake in the preheated oven until nicely browned, 15 to 18 minutes. Transfer sausage to a paper towel-lined plate.
  • Reduce oven temperature to 350 degrees F (175 degrees C). Grease a deep-dish pie pan or a 2-quart casserole dish.
  • Combine boiling water and soup base in a bowl to create a double-strength chicken stock. Set aside.
  • Melt butter in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add mushrooms and bell pepper. Cook, stirring occasionally, until mushrooms begin to soften, 5 to 8 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
  • Sprinkle 1/4 cup flour over the vegetables and stir until all are coated. Cook and stir for 2 minutes. Add reserved chicken stock and cream. Cook and stir until thickened, about 5 minutes. Stir in sausage, spinach, and cooked chicken. Pour mixture into the prepared pan.
  • Combine remaining flour, celery seed, paprika, and salt in a medium mixing bowl. Cut in shortening with a pastry knife or fork until mixture looks like coarse meal. Sprinkle ice water over flour mixture and stir unto a ball.
  • Transfer dough onto a lightly floured surface. Flour a rolling pin and roll dough into a circle large enough to cover the prepared pie pan or casserole dish. Carefully place dough on top of chicken filling and make several slits in the top.
  • Bake in the center of the preheated oven until filling is bubbly and crust is golden brown, 40 to 45 minutes. Cook on a rack for 10 minutes before serving.
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