4 Country Sisters: Downton Abbey Cook book

The last few months the girls have been baking and cooking more on their own. It is wonderful having sou chefs at home! We found the Downton Abbey Cookbook and of course had to try out a few recipes!

The girls picked the Warm Chicken Pot Pie

We prepped and planned this meal with enough time to bake and eat before we had to leave for soccer practice.

The Recipe is this:

1 pound skinless boneless chicken breast, cubed

2 cups sliced and cubed carrots

1 cup sliced celery

1/2 cup unsalted butter

1 cup chopped onion

1 teaspoon minced garlic

1/3 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon fresh thyme

1/2 teaspoon fresh Rosemary

2 and 3/4 cups chicken broth

1 1/2 cup Whole milk

1 cup frozen peas

1 large egg, beaten

2-9inch pie crusts ( we used a mix and made up our own)

Directions:

Prepare the pie crust as directed including chilling for at least 30 minutes. The pie crust recipe makes 2 crusts and used both to have a double crust.

We used chicken from the previous nights dinner, so we just cut it into smaller bite sized pieces.

In a large saucepan, combine chicken, carrots, peas and celery. Add water to cover and boil for 8 minutes. Remove from heat, drain, and set aside.

In a large skillet, cook the butter, onions, and garlic over medium heat, stirring occasionally. Cook until the onions are translucent and the butter is lightly browning. Whisk in the flour, salt, black pepper, thyme, chicken broth, and whole milk. Cook and whisk until no flour lumps remain, then simmer over medium-low heat until thick. We simmered ours for about 6 minutes. You want it to be a very thick gravy; simmer longer if necessary. Taste and add more seasonings if you prefer. Remove from heat and set aside.

Preheat oven to 375F degrees.

After the pie dough has chilled: On a floured work surface, roll out 1 half of the chilled pie dough. Turn the pie crust dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of dough and discard. Place the chicken and veggie mixture on top. Pour gravy over top. Roll out 2nd half of pie crust dough just as you did the first. Cover the pie with the 2nd crust and trim the extra overhang off the sides. Seal the edges by crimping with a fork or your fingers. With a small and sharp knife, slice a few small slits in the top crust for steam to escape.

Bake for 32 - 38 minutes, or until crust is golden brown. Cool for 10 minutes before serving. Makes amazing leftovers-- the filling is so thick on the next day!