We’ve been celebrating Halloween all month with creepy and fun dinners themed after the spooky season. This Tentacle Pot Pie was fun and filling. Certainly one we’ll put on our regular October menu.
Ingredients:
Pie Crust
2 1/2 cups flour
1 teaspoon salt
6 Tablespoons butter, chilled and cubed
3/4 cup shortening
1/2 cup ice water
Sift together the flour and salt. Add the butter and shortening, and cut in with a pastry cutter until it becomes crumbly. Slowly at the ice water, a tablespoon at a time, until the dough sticks together. Roll the crust into ball, then split in two. Flatten slightly, and place between two greased pieces of wax paper, and place in the fridge for at least two hours, or up to five days. Meanwhile, prepare the pot pie filling.
Pot Pie Filling
1 pound chicken breast, cubed
1 cup carrots, sliced
1 cup potatoes, peeled and cubed
1/4 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1 teaspoon minced garlic
1/3 cup flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1 3/4 cup chicken broth
2/3 cup half and half OR low-fat yogurt
1 cup frozen peas
1 egg, beaten
Two olives
In a large pot, combine chicken, carrots, potatoes, and celery, and fill pot with enough water to cover. Boil for twelve minutes or until tender. Drain and set aside. In a large pan, combine butter, onions, and garlic, and cook until onions become translucent and butter begins to brown. Add in flour, salt, pepper, thyme, broth, and half and half/yogurt. Stir until no lumps remain. Simmer on low for about ten minutes or until thick.
Preheat the oven to 425F. Prepare crust by rolling one section of dough to 1/4 inch thickness, and carefully move to a pie pan. Press down into the edges, and cut off the excess. In the pie crust, put the veggies and chicken in, top with frozen peas, and then spread gravy. To make the tentacles, divide the second section of dough into two parts. Roll into 1/4 inch thick sections and cut tentacles with a pizza or ravioli cutter. Arrange over pot pie filling. With final dough, shape into an octopus head, shape eyes by half-covering olives in dough, and attaching to the head. Delicately brush egg over the crust, and place in oven. Bake for thirty-five minutes, or until golden brown. Let rest ten minutes before slicing.
Enjoy!
