Lately I've been making winter type meals, but I can't help it they are so good! This Chicken Pot Pie is one of the best I've ever had. Everyone I've ever made it for says the same. Although you don't have to make your own pie crust for it to be good, but it sure does help.
Here is the recipe for the dough/ pie crust~
2 cups all-purpose flour
1 teaspoon salt
1 cup shortening
1/2 cup water
In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe.
Chicken Pot Pie
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crust
Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, peas, and celery. Boil for 15 minutes in water. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
It may sound like a lot, but really it's pretty easy when you use prepared pie crusts.
By the way, here is what I'm currently working on for a client~Stay tuned for the after pics!