Chicken Pot Pie

My family loves pot pies. Not those frozen ones that are bought in the freezer section of the supermarket but real homemade pot pies. Warm and oozing with chicken or turkey, garden vegetables and a creamy broth. All cooked in a flaky pie crust. They aren't really as hard as you think. 

First for the crust:

1/3 cup water

1/3 cup all purpose flour

1/2 tsp salt

1 2/3 cup additional flour

2/3 cup shortening

( This is a great no frill super simple pie crust...flour, shortening, salt, water. You would really be surprised at how flaky it is) 

 Measure out 1/3 cup water, 1/3 cup flour and 1/2 tsp salt 

 mix the flour and salt with the water to make a paste and set aside for now

Now in a bowl measure out 1 2/3 cup all purpose flour 

  then cut in 2/3 cup shortening with hands or pastry cutter

it should be consistency of large crumbs

 then add your paste mixture to the crumb mixture and stir lightly with fork until soft ball forms. ( You might have to add an additional teaspoon of cold water at a time to get it to form a ball. Don't add too much)

Do not overwork dough or it will be tough. as ball forms take dough ball and put into plastic bag.

 Place sealed bag in refrigerator and allow to chill. I made mine in the morning to use that afternoon. Will keep in refrigerator for several days.

Filling 

1 quart canned chicken or turkey in broth

1 Tbsp dried onions

1/4 tsp dried rosemary

1/4 tsp dried thyme

1/2 tsp black pepper

1/4 tsp garlic powder or dried garlic

1 tsp dried celery

2 cups either canned or left over vegetables (green beans, carrots, corn)

1/4 cup butter

1 Tbsp olive oil

1/3 cup all purpose flour

I start out with a quart jar of canned chicken or turkey in broth. If you don't have that then 2 cups of cubed cooked chicken meat and 2 cups of chicken broth should be just about right. 

 

 I add my meat and broth mixture to my large skillet and add onions, rosemary, thyme, pepper, garlic and celery and on low bring to a simmer until all onions and celery  are soft and cooked.  ( I use dried spices because I dehydrate my own and therefore that is what is in my pantry feel free to use fresh and just saute first before adding broth and meat.)

 In a small 6 inch skillet or saute pan melt 1/4 cup butter and add tablespoon of olive oil and 1/3 cup flour

Stir to make a paste and cook on low until it bubbles stirring constantly. Once it starts to bubble continue to stir and cook for several minutes. (You are making a roux or cooking your flour to get rid of the flour taste. It will take on a slightly nutty taste and aroma.) 

Once your roux has cooked for several minutes add to simmering broth mixture and stir broth mixture and allow to simmer until it thickens. This will make a thick gravy for your pot pie.

 Now add your vegetables. I had left over green beans and carrots already cooked fro the night before in the fridge. So I sliced the baby carrots and tossed all in my pot pie.

 Turn off your hot filling and let it cool slightly. 

Now to finish your crust:

 Take dough out of refrigerator and cut it in half. 

 Roll out on floured surface

Place dough in pie pan

Add filling to bottom crust and place second crust over top. Seal edges and crimp

Then I placed my pie on a covered cookie sheet to protect my oven from spills and brushed a mixture of egg  and milk over crust to help with browning. Then bake in preheated 350 degree oven for 1 hour and 30 minutes or until the top is brown and the filling hot and bubbly.

Take out of oven and let cool before serving. As it cools the filling thickens. If you cut it while it is still really hot it will still be runny.

Blessings from The Holler 

The Canned Quilter