Chicken pot pie

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Chicken pot pie filling


⅓ cup butter

⅓ cup chopped onion

⅓ cup flour

½ teaspoon salt

¼ teaspoon pepper

1 ¾ chicken broth (32 oz)

½ cup milk

2 ½ cups shredded chicken or turkey

2 cups frozen veggies 

(or 6 potatoes, 2 cups chopped carrots, corn and green beans)


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Butter pie crust


2 ½ cups of flour

2 teaspoons sugar

1 teaspoon salt

1 cup butter (chilled and cubed)

½ cup ice water (a few ice cubes)


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Making your pie crust:


Mix flour, sugar and salt in a large bowl. Add butter, use a pastry cutter (or two forks) to cut the butter into the mix. Measure ½ cup of water into a small bowl and add some ice to it, give the ice some time to melt. Dribble 2 tablespoons into the mix at a time. Stopping when the dough comes together easily, sticky but not overly wet. Once you get to this point STOP, do not add any more water. Set aside till filling is ready or wait to make after filling is done your choice!



Pot pie filling:   


Before you start the filling, make sure you cook your chicken (or turkey), or you can also use a roasting chicken already cooked from the store.


In a pot put your potatoes to boil till they are halfway soft, then add in your green beans, corn and carrots until cooked. Once all veggies are tender, set aside and start your rue. In a saucepan, on medium heat add in your butter, flour, salt, pepper and broth. When thickened add your milk. Let simmer and thicken more before adding your chicken in then take the veg you have set to the side and plop it in. 


Once your mix is ready, portion out your pie crust into two dough balls. Preheat your oven to 425°F. Get a baking dish ready. I use a 9 x 13 Pyrex baking dish, but you can use a normal cake pan or whatever you have. Thoroughly grease your pan. On a clean surface dust, out some flour onto the countertop and take one of your dough balls and place it in the center. Take a rolling pin or whatever you have to roll the dough out. Roll the dough to about a ¼ inch in thickness, then lay over your preferred baking dish. Make sure you gently push down the dough in the pan so there are no air bubbles. Once fitted to your baking dish, cut excess off the sides, take a fork and poke a few air holes in the bottom.


When done, take your filling and spoon it into the dish. Make sure you fill it almost to the top. Once filled, take the other dough ball out and do the same thing that you did to the first one, but instead make an X in the center instead of taking your fork over it. Take your egg and whisk it in a bowl to make your egg wash. Gently brush on the egg, once done, put your dish into the oven and bake for 30 to 45 minutes or until the bottom is cooked and the top is golden brown.


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