My Secret Recipe Book (Chicken Pot Pie)

Hello!!

I'm back it again with another delicious, tried, and true recipe for you. I learned this recipe about a couple months ago, and have already made it multiple times. Plus, I have even made it for a large group. So, you know it's good.

I will tell you, what makes a chicken pot pie. Or really any pie is the CRUST! I used to be a simpleton that thought the crust didn't matter. Just use that stuff from the store you roll out. So much less mess, and tastes practically the same,WRONG! Surprisingly, homemade crust isn't too hard to make, it just takes a little bit of time and of course love. Which is the secret ingredient in ALL of MY RECIPES!

To start I will tell you how to make the crust:

This recipe makes 10 small discs of dough. So if you want just a topper you can count that way, but if you want to put crust on the bottom and top you'll have to count accordingly.

INGREDIENTS:

2.5 cups of flour
1/2 tsp salt
1 Tbs sugar
12 Tbs of unsalted butter (cut into small cubes)
1/2 cup of shortening
1/2 cup ice water

Optional:
1 egg
1 Tbs of water to brush over the crust before you put it in the oven
(makes it brown easier)


INSTRUCTIONS

Add the dry ingredients in a bowl.

Then using a pastry blender or two forks fold in the butter and shortening.
(leave some of the butter in small pea sized chunks)

Then add the ice water and form into a ball.

Finally divide your dough into ten discs and chill for two hours or overnight. *

Then fill with your filling and cook 375 degrees for 45 minutes.
Or 425 degrees for 30-40 minutes.


*if you don't want to chill your dough for 2 hours make sure to use cold butter

mmmmmmmmm so flaky. 

FILLING INGREDIENTS

This makes enough for two individual pies or one 9 inch pie.

1/3 cup butter

1/3 cup chopped onion

1/3 cup flour

1/2 tsp salt

1/4 tsp pepper

1.75 chicken broth

1/2 cup milk

2.5 cups shredded cooked chicken

2 cups frozen mixed vegetables, thawed

FILLING INSTRUCTIONS

Melt butter in a saucepan

Add the onions and cook two minutes or until translucent

Add the flour and salt and pepper to make a roux

Then slowly add the chicken broth and milk 

Stir until desired consistency 

Add the chicken and vegetables to the gravy and fill your pie pan

Cook at 375 degrees for 45 minutes

or

Cook at 425 degrees for 30-40 minutes

ENJOY!