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Chicken Pot Pie

Recipe bythatdebi

1 cup shortening
2 cups flour (I use whole wheat)
1 teaspoon salt (or more, depending on taste)
4-5 tablespoons cold water
1/2 pound chicken (I use boneless skinless chicken breast)
2-3 potatoes
1-1/2 cups frozen peas and carrots
1/2 cup frozen corn
3/4 cups chicken broth
3 tablespoons flour

  1. Preheat oven to 425.
  2. For crust: in food processor, pulse flour, salt and shortening until just combined and crumbly. Sprinkle in water, 1 tablespoon at a time, until all flour is moistened and pastry begins sticking together and pulling away from sides. Divide in half; roll out both halves and put one inside pie dish.
  3. Cook chicken and then cut into small pieces. Chop potatoes into small pieces and boil for about 6 minutes, until tender. Drain, put chicken back into pan with potatoes, add peas, carrots and corn and mix. Pour in most of broth, leaving a small bit to mix with flour, then pour in the flour mixture. Season to taste with salt, pepper, garlic powder.
  4. Put chicken into pastry-lined pan. Top with remaining dough circle, pinch edges of dough together to seal. Cut slits into top of crust for venting.
  5. Bake 35 minutes. Let sit 15 minutes before cutting and serving.

To save for later, freeze without baking. Bake for 60 minutes at 425.



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