Chicken Pot Pie is a staple in my home. Talk about comfort food! The combination of flaky pie crust, creamy sauce, and hearty insides… it makes for the perfect meal. And it is an easy way to sneak in some vegetables for your kids! This recipe is my mother’s and is now one of my family’s favorite. Whenever it is a cold day and I ask my husband what he would like for dinner, he always asks for my Chicken Pot Pie!
CHICKEN POT PIE
2 cups cooked chicken, diced
2 small potatoes, diced
1 carrot, diced
1 rib celery, chopped
1/2 cup frozen peas
4 T. butter
4 T. flour
2 cups milk
½ tsp. poultry seasoning (optional)
¼ tsp. black pepper
3 tsp. chicken bullion
3 cups hot water
Pare-boil veggies until tender in water. Once cooked, drain. Stir in chicken.
Melt butter and add flour to form a roux.
Add milk and stir constantly until sauce thickens.
Stir in veggies and chicken.
Pour into a large deep-dish pie tin.
Top with piecrust.
Cut air vents with sharp scissors.
Bake 20 minutes at 400° or until golden brown.
3 cups flour
1 ½ tsp. salt
1 cup plus 2 T. shortening
1 tsp. vinegar
5 T. cold water
Sift together flour and salt, cut in shortening. Combine egg water and vinegar. Add to flour and knead 12 times. Let stand 10 minutes. Roll out thin, top for pie.
**To save on time, you can use an already made pie crust dough. My favorite is the Pillsbury brand.