Skillet Chipotle Beef Chili Bowls with Lime Cilantro Crema
-
15 Shop It! -
8 Mise It! -
16 Make It!
Chicken Pot Pie
Servings: 0
Makes two pies, because one is not enough.
Mise It!| Small Bowl |  |
| 1/2 c./110g unsalted butter | softened |
| 1/2 c./80g all-purpose flour |
| Measuring Cup |  |
| 1 c./250ml milk | |
| 2 tbs cornstarch |
| Large Bowl |  |
| 1 Lg Yellow Onion | buzzed |
| 2 Med Carrots | peeled, diced |
| 2 celery stalks | rinsed, diced |
| 3 tbs butter |
| Mini Bowl |  |
| 1/2 tsp salt | |
| 1/2 tsp ground pepper |
| Small Bowl |  |
| 1 Lg Russet Potato | peeled, rinsed, diced |
| 2 1/2 c./591ml condensed chicken broth | |
| 2 tsp chicken bouillon base | Optional but adds extra flavor |
| Cutting Board |  |
| 1 whole rotisserie chicken | all chicken removed, diced |
| Large Food Processor |  |
| 4 c./600gr all-purpose flour | |
| 1 tsp salt |
| Plate in Fridge |  |
| 2 c./450gr unsalted butter | chilled, cut into cubes |
| 1 c. Scoop in Freezer |  |
| 1/2 c./125ml ice water |
| Mini Bowl |  |
| 4 tbs milk |
Make It!| TOOLS | |
| 2 pie plates, I prefer glass | |
| Rolling Pin | |
| Large Food Processor | |
| Large Heavy Bottom Pot with lid | |
| Heat Proof rubber spatula | |
| Silicone Basting Brush | |
| Cutting Board | |
| Oven |
| DO | WITH | HOW | IMPORTANT |
| FOR THE FILLING | |||
| Combine/Set Aside | | ||
| Dissolve/Set Aside |  | ||
| Soften | | In large pot UNTIL vegetables have softened | Medium Heat |
| Season |  | Stirring to combine | |
| Add/Bring | | To a boil | High Heat |
| Reduce | Heat | Medium | |
| Cover/Simmer | Vegetables | UNTIL vegetables are just tender | About 10 mins. |
| Add/Boil |  | Gently stirring with spatula | |
| Add/Boil | | Stirring gently | |
| Taste/Adjust | Use salt/pepper/chicken base bouillon | ||
| Stir | | ||
| Cool | Filling | ||
| FOR THE PASTRY | |||
| Pulse |  | To combine | About 2-3 times |
| Add | | ||
| Pulse | Mixture | UNTIL butter is the size of peas through the flour | About 7-8 times |
| Add | | ||
| Pulse | Mixture | UNTIL a crumbly dough starts to form and pulls away from the sides | |
| Split | Dough | Into 4 ziplock bags | |
| Press | Dough | In ziplocks to make 4 flat round disks | |
| Refrigerate | 4 Dough Disks | 30 mins. | |
| FOR THE PIES | |||
| Place | Oven Rack | Lowest position in the oven | |
| Preheat | Oven | 400F degrees | |
| Roll/Line | Dough | On floured work surface and place in both pie plates as bottoms | |
| Press | Dough | Into pie plates | |
| Trim | Excess Dough | By using a knife to cut around the pie plate | |
| Brush |  | Around edges of both pie bottoms | |
| Spoon | Filling | Into each pie, split evenly | |
| Roll/Fold | 2 Dough Disks | Each, fold gently and make incision patterns in folded top halves. | |
| Place/Unfold | Each dough top | Each top crust and fully cover each pie. Folded side centered over each pie. | |
| Crimp | Each Pie | Using a fork to press the top and bottom crust together. Go all the way around the edge of both pies. | |
| Trim | Excess Dough | By using a knife to cut around the pie plate | |
| Brush | | On top of both pies but do not do the piecrust edges | |
| Bake | Both Pies | UNTIL pastry is golden brown | About 50 mins. |
| Rest | Both Pies | Before serving | 20 mins. |
| SERVE | Cut into wedges |
Shop It!
| Overbuy | Cost | Have it! |
|---|
Produce
| Bunch Celery | Overbuy | ||
| 2 Med Carrots | |||
| 1 Lg Yellow Onion | |||
| 1 Lg Russet Potato |
Dairy
| 2 Bricks Unsalted Butter | Overbuy | ||
| Milk | Overbuy |
Baking Essentials
| All Purpose Flour | Overbuy | ||
| Box Cornstarch | Overbuy | ||
| Salt and Pepper | Overbuy |
Deli & Prepared Foods
| 1 Whole Rotisserie Chicken |
Canned Goods & Soups
| 2 Small Can Condensed Chicken Broth | |||
| Chicken Bouillon Base (Optional) | Overbuy |
Cost of All Ingredients$191.01
Cost Per Serving (All ingredients)$189.31
Overbuy and Pantry Investment10%
All prices in Canadian dollars and cost sourced from www.walmart.ca as of recipe publish date
Mise It!
10
Make It!
35
No Comments