Chicken Pot Pie Recipe

By michele080478

can add 3 potatoes if you want

Ingredients

• Filling***
• 2 cups water
• 2 boneless chicken breast (flour, S&P, and brown on both sides or can just put in raw)
• 2 carrots, peeled and cubed
• 2 ribs celery, sliced
• 1 medium onion, chopped
• 2 tsp chicken bouillon granules
• 1/4 teaspoon black pepper
• 1/4 cup butter
• 4 tablespoons cornstarch
• 1 tablespoon flour
• 1 cup heavy whipping cream
• 1 cup frozen peas
• Crust***
• 2 cups flour
• 1 teaspoon salt
• 2/3 cup shortening
• 5 tablespoons cold water, more as needed

Preparation

Step 1

To make the filling: In 4-quart saucepan combine water, chicken, carrots, celery and onion. Bring to a boil. Reduce to a simmer and cook 10 minutes, stirring occasionally. Add chicken bouillon, pepper and butter. Dissolve cornstarch and flour into whipping cream and stir into chicken mixture. Simmer 3 minutes stirring frequently until thickened.

Crock pot recipe do everything the same above just do not add chicken to water. Flour S&P and pan fry. Then once you put the filling in crock pot put chicken on top. Put into crock pot 4-6 hours on low. Add peas Last 15 minutes. Pour over biscuits.

To make the crust: Heat oven to 400 degrees F.

Combine flour and salt. Using pastry blender, cut in shortening until particles the size of small peas form. Sprinkle one tablespoon of water at a time over flour mixture and toss with fork to blend. Add enough water to hold the dough together. Form into 2 balls. Roll out bottom crust on floured surface to 1 inch larger than inverted 9-inch deep-dish pie plate. Lift dough off floured surface by rolling onto rolling pin and unroll over pie plate. Ease the dough into the plate loosely and press in place. Trim bottom crust even with edge of plate.

To assemble: Pour filling into bottom crust. Roll out top crust, cut slits for steam to escape. Cover filling with top crust and fold top crust under bottom crust. Seal crust and flute edge. Bake in a 400 degree F oven for 35 to 40 minutes or until the crust is golden brown and filling is bubbling. Let stand 15 to 20 minutes before serving.