Chicken and Mashed Potato Pie

As usual I did my Google search for a rotisserie chicken dad brought over (it seems to be a weekly thing now). And I came across this yummy recipe. It called for pre-made pie crust but you know me I'm trying to make everything we eat these days so I know what goes into it and so I can use whole wheat and lower fat things if possible. Plus as some of you suggested trying to do these things to see if they help with Cole and his outburst.

Our pie crust we used was to die for!!!

Best Pie Dough (Again that is the name not me being cocky)

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 6 tablespoons chilled unsalted butter, cut into 1/4-inch pieces
• 4 tablespoons chilled all-vegetable shortening
• 3–4 tablespoons ice water
• • To cut the butter into small bits, halve the stick of butter lengthwise with a large knife, rotate the stick ninety degrees, and cut again. Then cut the stick, crosswise into one-quarter-inch-pieces. Dough should be rolled about one-eighth-inch thick (about the thickness of two quarters).
  • Mix flour, salt, and sugar in food processor fitted with steel blade. Scatter butter pieces over flour mixture, tossing to coat butter with a little of flour. Cut butter into flour with five 1-second pulses. Add shortening and continue cutting in until flour is pale yellow and resembles coarse cornmeal with butter bits no larger than small peas, about four more 1-second pulses. Turn mixture into medium bowl.
  • Sprinkle 3 tablespoons of ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to 1 tablespoon more ice water if dough will not come together. Shape dough into ball with your hands, then flatten into 4-inch-wide disc. Dust lightly with flour, wrap in plastic, and refrigerate for 30 minutes before rolling.
  • For a 10-inch regular or a 9-inch deep-dish single pie shell, follow recipe for The Best Pie Dough, increasing flour by 1/4 cup and butter by 2 tablespoons.
  • For a double-crust 8- or 9-inch pie, follow recipe for The Best Pie Dough, increasing flour to 2 1/4 cups, salt to 1 teaspoon, sugar to 2 tablespoons, butter to 11 tablespoons, shortening to 7 tablespoons, and ice water to 4 to 5 tablespoons. Divide dough into 2 balls, one slightly larger than the other, before shaping into discs.
  • For a double-crust 10-inch regular or double-crust 9-inch deep-dish pie, follow above variation, increasing flour by 1/4 cup and butter by 2 tablespoons.
  • ALEXIS NOTES: I again switched out with whole wheat flour, no shortening in this house so it was margarine (I ran out of unalted butter).

Here was the recipe that started it all for me :)

Chicken and Mashed Potato Pie found on The Dutch Baker's Daughter

1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box or make your own, which I did this time

1 jar (12 oz) chicken gravy

½ cup sour cream

1 tablespoon cornstarch

1/3 teaspoon dried tarragon

1/4 teaspoon pepper

1 cup frozen mixed vegetables

2 cups chopped, leftover rotisserie chicken or use leftover turkey (think Thanksgiving leftovers)

3-3 1/2 cups mashed potatoes (again with the leftovers)

Preheat oven to 400 ° F. Unroll pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.

In large bowl, combine gravy, sour cream, cornstarch, tarragon and pepper. Stir until smooth. Fold in peas and chicken; pour into prepared pie crust.

Stir mashed potatoes until smooth. Spoon potatoes over the chicken mixture and spread with spatula, making sure the entire top is covered. Sprinkle on a little paprika for color.

Bake in preheated oven for 35 to 40 minutes, or until the potatoes just start to brown at the edges and the filling is bubbling. Let it sit for a few minutes (if you can) so that the gravy isn't too runny.

ALEXIS NOTES: I made chicken gravy (recipe below), low fat sour cream, corn & green beans, rotisserie chicken and made the mash potatoes.

Chicken Gravy found on myrecipes.com

Ingredients

• 2 tablespoons butter or margarine
• 2 tablespoons all-purpose flour
• 1 (10 1/2-ounce) can chicken broth, undiluted
• 1/2 cup milk
• 2 teaspoons dried minced onion
• 1/8 teaspoon pepper

Preparation

Melt butter in a large skillet over medium-high heat. Whisk in flour, and cook, whisking constantly, 1 minute. Whisk in broth and remaining ingredients. Cook over medium heat, whisking constantly, 2 minutes or until mixture thickens.

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