Start early in day
FOR THE PIE-CRUST
3 cups all-purpose flour
1 tsp. salt
1 1/2 cups vegetable shortening
3 tbsps. cold water
1 tbsp. distilled white vinegar
Combine the flour and shortening with a pastry cutter for 3-4 minutes.
Add the egg, cold water and vinegar.
Stir until just combined. Divide dough into two (for thinner crust divide into three).
Place each piece of dough inside a gallon baggie. Flatten with a rolling pin. Repeat with second piece of dough.
Place in freezer for use at a later date or in refrigerator to use a couple hours later.
CHICKEN POT PIE
3 celery stalks (I used celery seasoning instead)
1 small pkg. fresh mushrooms (I used these instead of celery)
3 medium carrots, peeled and diced
1 large yellow onion, diced
1/2 stick butter
1/2 cup fresh peas
2 cups cooked chicken (see instructions below)
1/4 cup all purpose flour
2 cups low sodium chicken broth
1 chicken bouillon cube
1/4 cup white wine
1 cup heavy cream
1 tsp. ground thyme
1 tsp. kosher salt or more to taste
Black pepper to taste
Two pie crust shells
Take two chicken breasts and rub liberally with kosher salt. Sprinkle on some pepper. Over medium heat, heat up some olive oil. Brown the chicken on both sides for about 10 minutes. Remove from skillet and set aside.
When the chicken cools down. Cut into 1" pieces. Try not to be tempted to munch away at these.
Now this is real, savory chicken (a gazillion times better than those McNuggets from McD's). Set the chicken aside.
In a heavy dutch oven, heat the butter and add the carrots and onions
Add the peas and mushrooms (or celery). Saute until vegetables start to turn translucent.
Add the chicken and stir to combine.
Sprinkle in the flour and bouillon, stir to combine and cook for a few minutes.
Add the broth, wine and cream, stir gently. Cook over low heat for about 4 minutes. Season with the thyme, salt and pepper. Be sure it's adequately salted!
While the chicken is simmering, flour a clean surface and roll out the dough. Preheat oven to 400F degrees.
Transfer carefully and gently to a 2 qt. casserole dish, press the pastry sides making sure there are no bubbles. Allow the edges to overlap. As PW said, this doesn't have to look pretty, we're going for the rustic look. Roll out the second pastry dough, set aside.
Fill the pie crust with the chicken mixture.
Carefully and gently place the second pie crust over the casserole dish, pinch the edges together.
Poke several holes into the pie crust. Place in oven and bake for 45 minutes.
Is this rustic looking enough? I should say so
Let set for about 15 minutes. Time enough to set the table and gather the hungry natives.
Check out that thick crust. When I was a little girl, the crust was my favorite part and I was always sad when it was gone. I made the top pie crust thick. . . . on purpose :)
This was so good. Consider it comfort food. My MIL kept saying it was yummy. Indeed, this was very yummy, hubby thought so too as well as my daughter-in-law :)
I loved, loved, loved Chicken Pot Pies when I was younger. Because my mother wasn't that great of a cook (God rest her soul), she saw how much we enjoyed pot pies and seems like we always had an endless supply in the freezer. Of course my favorite part was the crust. When I saw this recipe in the Pioneer Womans website and cookbook, I noticed that she didn't use two pie crusts but only one for the top. I simply wouldn't have it. A Chicken Pot Pie to me must have the two crusts. This method did not disappoint! The crust was flaky and oh so yummy along with the chicken and vegies. Comfort food on a beautiful, chilly Autumn day.
Hope you're having a fantabulous weekend and remember to savor every moment.