CHICKEN POT PIE
Pie crust:
1 cup ap flour
1/3 cup shortening
4 T cold water
Fork in shortening and flour until pea size balls are formed
Add water one tablespoons at a time
Mix by hand until it forms a nice ball
Separate into two pieces, one 1/3 of the ball and the other 2/3
Roll out the larger piece on a floured work surface and line the pie dish
Roll out the smaller piece into the size of the top of your pie dish, which will soon become the top
Roll it up and set aside until the filling is made
Note; pie dough does not need to be refrigerated because there is no butter in the dough
Filling:
3 chicken breasts
2 carrots
2 celery stems
1 white onion
2 potatoes
4 cloves garlic
Whole stick of butter, sweet cream
1/2 cup flour
2 cups whole milk
1 cup frozen peas
1 1/2 T salt
1/2 T pepper
Cook off chicken and let cool, you can use left over chicken from a previous night also
Peel carrots and onions, medium dice
Medius dice potatoes
Small dice celery
Mince garlic
Add butter to pan over high heat
When butter is melted add all of you cut vegetables
Sweat for 5 minuets
Add flour to make a roux
Add your whole milk at a steady stream while mixing
Throw in your salt and pepper
You’re looking for a middle ground between a tight and loose filling
Mix in frozen peas
Large dice chicken and add to filling
Add filling to pie dish and unroll the top
Crimp sides and score the top of the pie
Bake at 375 for 1 hour
Serve hot and enjoy!
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