Eli’s Chicken Pot Pie

By KeyIngredient

Ingredients

• Filling:
• 3 chicken breasts (3 cups cooked, diced chicken)
• Wishbone Italian Dressing
• 6 tbsp butter, melted
• 1/2 cup onions, chopped
• 1/2 cup flour
• 1 1/2 cup half & half
• 1 1/2 cup chicken broth
• 1 (10oz) pkg frozen mixed vegetables, cooked
• Crust Pie:
• 2 cups flour
• 3/4 cup Crisco
• 5-6 tbsp cold water

Details

Servings 8

Preparation

Step 1

Wash and pat dry chicken breasts. Place chicken into zip lock bag and pour in Italian dressing. Seal and marinate for several hours. Remove from marinade and cook by method of choice. Cool, debone and dice chicken, set aside. Combine half & half and broth, set aside.

In large saucepan over medium-high heat, melt butter and sauté onions until translucent. Stir in flour. When thick, slowly add broth mixture, whisking continuously to prevent lumps. Heat until thick and bubbly. Reduce heat to a simmer and add chicken and vegetables.

Preheat oven to 350 degrees. Make pie crust. In large bowl, cut Crisco into flour until resembles small peas. Add ice cold water 1 tbsp at a time until dough holds together but is not sticky. Turn dough out onto lightly floured surface and divide into two equal portions. Rollout one portion into a 12” circle and line a 9” pie plate. Fill pie with prepared chicken filling. Rollout second portion of dough into 12” circle and top chicken-filled pie plate. Cut vents in top. Flute edges as desired. Bake for approx. 1 hour or until crust is golden and filling is bubbly. Cover edges of pie with foil as need to prevent burning.