Chicken Pot Pie
Pie Crust
This is the same pie crust recipe I have for Pumkin Pie. I like it because it is flaky just the way I like it.
Ingredients:
3 cups pastry flour
1 cup (2 sticks) butter, softened
pinch of salt
1/2 cup iced water
Mix flour, butter and salt, until mixture is in crumbs. Toss with iced water. Do not overmix. This is enough for a double crust pie or two single-crust pies.
Chicken Filling
Ingredients:
1 pound skinless, boneless chicken breast halves - cooked and cubed
1 cup sliced carrots, steamed
1 cup frozen green peas, steamed
1/2 cup sliced celery, steamed
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 3/4 cups chicken broth
1/2 cup milk
- Preheat oven to 425 degrees Fahrenheit.
- Cook onions in butter over medium low heat until the onion is glassy.
- Stir in flour, salt, pepper, chicken broth and milk. Simmer until thick.
- Add chicken cubes, carrots, celery and peas. Fold together until nice and creamy.
- Pour chicken mixture into pie crust. Cover with top crust.
- Bake for 30 to 35 minutes or until pie crust is golden brown. Cool slightly before serving.