Dining With Tim: CHICKEN POT PIE

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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