Things you’ll need
- 2 ½ cups all purpose flour
- 2 teaspoons sugar
- 1 teaspoon salt
- ½ cup salted butter, ice cold
- ½ cup butter flavor shortening, cubed and ice cold
- 6 tablespoons buttermilk, ice cold
- 2 to 3 chicken breasts, boneless & skinless,
- 4 ounces butter
- 4 ounces all purpose flour
- 1 cup chicken stock
- 1 cup milk
- 1 cup chopped carrots (4-5 each)
- 1 cup chopped onions (1/2 large)
- 1 cup chopped celery (4-5 stalks)
- ½ cup frozen peas
- 1 cup corn
- 1 teaspoon salt
- Large pot
- Food processor with blade attachment
- Medium bowl
- Measuring cup
- Wooden spoon
- Plastic wrap
- Rolling pin
- Cookie cutters
- Cutting board and knife
- 10 inch ceramic pie dish
Let’s get started!
- Combine flour, sugar and salt in a food processor.
- Add cubed butter and shortening and pulse until well combined. Drizzle in ice-cold buttermilk while pulsing.
- Form the dough into a disc and wrap tightly in plastic wrap. Refrigerate for 2 to 24 hours.
- Preheat oven to 375ºF.
- Chop carrots, onions and celery and set aside.
- Cut chicken breasts into cubes.
- Heat oil in a large pot on medium heat. Cook the chicken for 3 to 4 minutes, until it is white all over.
- Add carrots, onions and celery and cook another 3 to 5 minutes. Fold in the corn and peas. Remove the mixture from heat.
- In a small sauce pot, melt butter over medium heat. Pour in flour and stir until a thick sauce forms.
- Whisk in chicken stock and milk and cook until boiling.
- Pour the sauce over the cooked chicken and veggies and then scoop the filling into a pie dish.
- Roll out dough to be a couple inches larger than the pie dish and then place on top of the pie. Press around the edges to remove excess dough.
Time to decorate!
- Roll out the excess dough and use cookie cutters to cut out the shapes of a skull face.
- Use a bone cookie cutter to cut out bone shapes and then cut one end off of each bone. Use the remaining bone cut out to make cross bones to go around the skull.
- Brush egg wash roughly in the shape of the skull and crossbones and then place the cut outs onto the top of the pie.
- Bake for 35 to 45 minutes or until the crust is golden brown.
- TaDa! You’ll strike gold with this Pirate Pot Pie when it feeds all your hungry maties!