Chicken Pot Pie

By erinp

Ingredients

• Crust:
• 2 T butter
• 2 T olive oil
• 3 cups diced red potato
• 1 cup diced onion
• 2 cups sliced mushrooms (8 oz)
• 1 cup diced celery
• 2 cups chopped cooked chicken
• salt and pepper
• 1 cup diced carrot
• 1/4 cup chopped parsley
• 2 tsp chopped fresh thyme
• 2 1/2 T flour
• 3 cups milk
• 1/2 cup chicken broth
• 1 cup frozen peas
• 3/4 cup flour
• 1/2 cup whole wheat flour
• 1/4 tsp kosher salt
• 1/8 tsp cayenne pepper
• 1/2 cup crisco
• 4-5 T ice water

Preparation

Step 1

1. Preheat oven to 400 degrees.

2. Melt butter and add olive oil. Add potatoes, veggies and herbs, saute 5 minutes. Reduce to low, sprinkle in flour and cook 5 minutes. Add broth and milk, bring to a boil. Simmer until thick. Add chicken, peas, 1 tsp salt and 1/2 tsp pepper.

3. To make crust: Combine dry ingredients; mix in crisco with pastry blender. Sprinkle with water until moist and crumbly. Pat in a circle in plastic wrap and chill. Roll out and place over filling. Bake for 25 minutes at 400 degrees. **I have doubled this before.

Optional: Heat oven to 375. Use 6 sheets of phyllo dough, spraying in between each layer of dough with cooking spray. Bake for 20 minutes.