Chicken Pot Pie

Savory pot pie can be made in individual bowls or casserole style
Chicken Pot Pie
Chicken Pot Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    cups cooked and deboned chicken

  • 5

    cups chicken stock

  • 2

    chicken bouillon cubes

  • 1- 1/2

    sticks of butter

  • 1

    large onion (chopped)

  • 3/4

    cup flour

  • 1/4

    cup non-fat 1/2 and 1/2

  • 2

    cups diced carrots

  • 2

    cups frozen peas (defrosted and drained well)

  • Pastry:

  • 3

    cups flour

  • 1

    tsp. baking powder

  • 1/2

    cup shortening

  • 1

    stick butter

  • 1/2

    cup ice water

Directions

For the chicken, I cooked 6 boneless skinless chicken breast halves with 3 bone in skin on chicken thighs in a pan with 1/2 cup of water and 1 bouillon cube. Cover with foil and bake about 1 hour at 325. Remove from oven or grill and let cool. Remove fat from top and then remove chicken. Take off the skin and bones and chop chicken into cubes. Heat the chicken stock from the pan along with enough stock of your choice to make 5 cups. Add the bouillon cubes until well disolved. In a large dutch oven, melt the butter ans saute the onions until translucent. Add the flour and cook over low heat for a few minute. Add the hot chicken stock and simmer until the mixture gets thick. Add 2 tsp. salt, 1/2 tsp. pepper and the 1/2 and 1/2. Remove from heat. Add the chicken, carrots and peas. To make the pastry: Mix the flour, salt, and baking powder in a bowl. Add the shortening and butter. (make sure the butter is cold). Using 2 knives, cut the shortneing and butter into the flour mixture until it looks like small peas. Add the ice water; a bit at a time until the dough comes together. Turn dough out onto a floured board and knead quickly into a ball. Don't over work the dough or the crust will become tough. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes. Preheat the oven to 375 degrees F. Divide the dough into equal parts if you are making individual pies. Or roll out dough to cover a casserole dish leaving an 1/2 inch larger than the top. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Place on a baking sheet (in case of spillage)and bake for 1 hour, or until the top is golden brown. Allow to cool slightly for 15 minutes.

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