Pennsylvania Dutch Chicken Corn Pie

So my family it actually comes from the Pennsylvania Dutch. This is one of the many meals from my heritage.  Easily one of the favorites of our family and is a nice comfort food.  This meal can be made with or without the chicken. I hope you enjoy!

Ingredients

2 Pie crusts 

A bag of Saltines, crushed

Half a medium onion, thinly sliced

3 hard boiled eggs, sliced

2 potatoes, washed, cubed, lightly cooked

2 chicken breasts cooked and shredded or diced

1 small bag of yellow corn or corn cut off of 3 corn on the cob 

1 stick of butter 

4 cups milk

Salt and pepper to taste

Directions 

Preheat oven to 350°F.

Line a deep dish 9" pie plate (or cast iron pan) with pie dough leaving edges to seal the pie with later.  Set aside pie dough to make a lid on top of pie.  

Now start layering ingredients.  Beginning with crushed Saltines covering the bottom of the pie.  Next layer onions, followed by hard boiled eggs. Next put in your potatoes, chicken, and corn.  Cut stick of butter in half and slice one half into 6-7 pieces.  Scatter or dot your pie with the butter slices.  Pour about 2 cups of milk in pie.

** You can add salt and pepper here or have the salt and pepper on the side when you serve and allow people to determine how much they want to add.

Finally cover pie with left over pie crust.  Punch sides to seal.  Then add some venting holes for steam.  Venting holes can be as simple as using a sharp knife to slice 2-4 lines racing for the center without touching.

Cover pie with tin foil and bake for 45 minutes.  After 45 minutes remove tin foil as twin to oven and bake for 20 more minutes or until you see the pie crust is a nice brown.

**Heat remaining milk in a sauce pot and remaining butter.  Can double this if desired.

Serving Instructions 

Slice a piece of pie and put into a bowl.  Next ladle warm milk and melted butter over pie to desired amount.  Salt and pepper to taste.  Enjoy!!!

Chicken Pot Pies and Pie Crust Recipe

So I copied this including the picture since my camera does not work from Our Best Bites . That should be a link directly to this recipe for more pictures of hers. It was delicious. I admittedly did not do any variation of rotisserie like her I used what I had and fried 3 chicken breasts to get what I needed for the recipe. If you want to cut back on some work, my suggestion is go to the super market and get a rotisserie chicken and shred it for this recipe and freeze what you don't use for other easy recipes. Also I used plain potatoes for this and not the red and peeled them since I planned on feeding the insides to my 1 year old and I didn't want him to choke on the skins. I will post my own pie dough recipe for those that would like an easy no fail crust. On the site where I got this she also has a pie dough recipe or if you want you can just buy buy dough at the store pre-made. I hope that you enjoy this as much as we did.


Ingredients:
2 unbaked pie crusts

1 lb. chicken chopped into bite-sized pieces
1 12-16 oz. bag of peas and carrots or mixed vegetables, thawed
1 onion, minced
1 Tbsp butter
5 medium-small red potatoes, diced
2 cans cream of chicken soup
1/2 tsp. Kosher salt (more or less, to taste)

Ground black pepper to taste

Directions:
Preheat oven to 400. Bring a large pot of water (salt optional) to a boil. When ready, add potatoes and boil until tender. Meanwhile, heat about 1 Tbsp. butter in a medium skillet. When the butter is bubbly, saute the onion until it's translucent and fragrant. Set aside.

In a mixing bowl, combine cream of chicken soup, chicken, vegetables, onion, and potatoes. Season to taste.

Now...the pie can be done a couple of ways. Normally, I make one family-sized chicken pot pie like Dani does, but my most recent adventure in Chicken Pot Pie-Land involved little individual mugs/ramekins of chicken pot pie. It was a big hit! The baking directions are exactly the same, except that the mug pies ONLY have a crust on top (which cuts down on the fat; in fact, you could get away with 1 pie crust if you do it this way).

ANYWAY. If you're making one whole pie, place one pie crust on the bottom of a pie plate, transfer the filling to the pie plate, and then top with the other pie crust. Crimp the edges and then cut a few vent holes on top.

If you're making individual pies in oven-safe jars, mugs, or ramekins, fill the dishes with the chicken mixture and then top with a piece of pie crust slightly larger than the opening of the dish. Crimp the edges, and cut some vent holes. Place pie plate/individual pies on a baking sheet and bake for 40-45 minutes or until the crust is golden brown. Remove from oven and allow to stand for a few minutes before serving.

No Fail Pie Crust

I got this recipe from Mormon Cooking Authentic Recipes Cookbook I bought a few years back. Love this recipe. It has not failed me yet. I have substituted the vinegar with lemon juice and the shortening with butter at times. I also now make this in my food processor. I put the flour in with the salt and pulse it a few times and avoid the sifting. Then add everything else according to directions and turn it on at the end till it forms into a ball. So Enjoy!

Ingredients:
2 1/2 C sifted flour
1 C shortening
1/4 Cold Water
1 Tbsp Vinegar
1 tsp salt
1 Large egg, beaten


Directions:
Sift together flour and salt, cut in shortening until mixture resembles small peas. In a mixing bowl combine water, vinegar and egg. Pour into flour mixture and mix lightly until all flour is moistened and pastry forms a ball. Divide dough as desired, roll out onto floured surface; line 9 inch pie plate, fill with favorite filling or bake as a pastry shell for 10 minutes at 450 degrees. Makes 3 single pie crusts.

Lime Pie

OK so when I made this I was in the mood for something light and fluffy. It was Sunday so I wasn't about to go to the store and I couldn't find a recipe that used the ingredients that I had. Since desperation is the mother of invention. I borrowed a pie plate from my neighbor, since mine have all been thrown away and later took my creation over to share and get a second opinion. It got good reviews. So here you go. I hope that you enjoy it as much as everyone said they did here. There will be extra filling. I grabbed 5 custard dishes and made some more crust and divided the leftover among the custard dishes for individual servings. You could also make a second pie if you prefer. Just double the recipe for crust.


Ingredients:

crust
10 cinnamon honey graham crackers
1/3 cup sugar
1/4 cup melted butter

filling
2 1/2 8 oz packages cream cheese
1/2 cup sugar
1 can of sweetened condensed milk
1 cup lime juice

topping
1/2 8 oz package cream cheese
1/4 cup sugar
2 T vanilla
1/4 cup of milk

Directions:
In a food processor chop graham crackers until small and grainy(You can also do this by hand if you don't have a food processor). Add sugar and butter and pulse till mixed. Dump into a 9" pie plate and press to form crust.

Next I used my Kitchen Aid mixer with the whisk attachment. You can use a hand mixer for this however make sure the cream cheese has been softened first or it can burn out the hand mixer motor. In the Kitchen Aid cream the 2 1/2 packages of cream cheese and 1/2 cup sugar on medium high(about 7 or 8 speed). Next slowly add the sweetened condensed milk while mixer is going. Once thoroughly mixed add lime juice slowly, continuing on a 7-8 speed setting. Once all ingredients are added. Stop machine and scrape sides. Once sides are scraped mix on medium high for 2 minutes. Once finished turn off machine and spread mixer into crust.

Last in a bowl I creamed the 1/2 package of cream cheese and 1/4 cup sugar with a hand mixer. Next I added the vanilla and mixed well. Finally I added the milk slowly. Once completely mixed I put it into a Ziploc bag and cut a corner and piped topping around the edge of pie and onto center of pie.

Refrigerate for at least 2 hours. Enjoy!