Chicken Pot Pie

Who loves chicken pot pie?  Me!  And I think homemade is best.  This is how I make it.

Ingredients

½ cup butter

1 small onion – chopped (I used frozen chopped onions)

½ cup flour

14oz chicken broth (I used chicken bouillon powder and made 14 oz.  I ended up                  making another 8 oz as the mixture was too thick)

¾ tsp salt

¼ tsp pepper

1 tsp Worcestershire sauce

½ cup frozen corn

½ cup celery  (I had some frozen celery)

2 cups frozen veggies (peas, carrots, green beans, etc)

Parsley  - I just took a few pinches and sprinkled it in

Dill – just took a couple of pinches and sprinkled it in

3 cups cooked chicken  (I cooked up some chicken tenders) or you can use turkey

Piecrust (Pillsbury, etc) – one package was not enough so I ended up making some 

(recipe for pie crust at bottom)

1 egg

1 tbsp water

Preheat oven to 400. Melt butter over medium heat in pan.  Sauté onions & celery for about 7 minutes. 

Sprinkle in the flour and cook, stirring constantly, for about 3 minutes.  Whisk in the chicken broth

and then add the salt, pepper and Worcestershire sauce and bring to a boil.  If the sauce seems to be too thick add more chicken broth.

Remove from heat.  Add in the veggies, parsley, dill and chicken.  Mix well.

 

Pour into unbaked pie shell.   (I had to make some as the Pillsbury box wasn’t enough for the quantity I was making)

Whisk egg and water.  Coat one side the 2^nd pie crust with the egg mixture.  Lay the side that was coated on top of the chicken mixture.  Cut some vents in the top.

Bake at 400 for 30-35 minutes (until pastry is golden brown and mixture is bubbling.

Note:  I made one to eat that day and froze the other 2 without baking first.

 

Pie Crust Recipe

2 cups sifted flour

1 teaspoon salt

2/3 cup of vegetable shortening

2 tablespoons cold water

Stir the flour and sale in a medium bowl.  To Mis, cut in the shortening with a pastry blender until the mixture looks like coarse cornmeal.

Place 1/3 cup of the flour-shortening mixture in a small bowl.  Add all the water to it and mix with a fork.  Then add this to the rest of the flour-shortening mix and mix with a fork.  Then, with your fingers, mix until the pastry holds together so that you can shape into a ball with your hands.

Roll out and fit into a pie pan (makes 2 crusts depending on the size of the pan)