Yum! Homemade, piping hot, crusty pot pie! It really hit the spot yesterday evening when it was rainy and chilly. We had seconds and I admit that I entertained thoughts of thirds later in the evening. JD and I had a discussion on what we thought made a great pot pie the other day. Both of us agreed that we like ours surround by crust. Not the kind that you dump the chicken and veggies into a casserole and top with a little crust. We weren't saying there's anything wrong with those, they just don't do it for us.
So yesterday while it was raining and there wasn't a possibility of doing anything outside, I got in the kitchen and played around with the ingredients I had in the pantry and came up with this recipe. We loved it and hope you will too!
1/2 of thirty two ounce bag frozen mixed vegetables
1/3 cup chicken broth (I used low sodium.)
1 1/2 cups cooked, chopped chicken
1 can cream of chicken soup
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 pie crusts. You can use the kind from the grocery store freezer or the kind from the can that you roll out. I used one frozen crust and one that I made to top the pie with. I will say that the top crust that was homemade was way better than the store bought. I have included the recipe for the homemade crust, which is a one crust recipe that can be easily doubled and divided for a top and bottom crust. I'll stop rambling about the crust now, getting on my own nerves...
|Pour half of a thirty two ounce bag into a large microwavable bowl.|
|Add 1/3 cup of chicken broth and microwave on high for six minutes.|
|Chop the chicken into bite size pieces.|
|Add the chicken, soup, salt and pepper to the vegetables and mix well.|
|Add the salt to the flour and whisk well.|
|Add half the shortening, cutting it into the flour mixture until it's coarse, like cornmeal.|
|Add the remaining shortening and cut it into the mixture with a fork, until it looks like the photo above.|
|Add the ice water 1 tablespoon at a time, and blend with a fork.|
|After adding the second tablespoon of water, keep using the fork to blend until it 's smooth.|
|Place the dough between two sheets of plastic wrap to roll out, or roll out on a floured work surface.|
|Place the cooled crust onto a baking pan and fill with the chicken mixture.|
|While the dough is still on the plastic wrap, fold it in half and lay on top of the pie.|
|Then unfold it to cover the pie. Bake for 45 minutes or until the top crust has turned golden brown.|
|So good! Please excuse my baking pan. It's very, very old, but still my favorite.Focus on the pie instead!|
|Serve with romaine lettuce and creamy Parmesan dressing. I promise this one is a winner!|