Chicken Pot Pie

I started making this Chicken Pot Pie a few years ago when my husband asked me why I didn't buy him the little individual frozen pot pies.  

I don't buy them because, frankly, I don't like 'em.  

Not that I don't like pot pie, I'm just not a fan of frozen meals, in general.  I bet if you try my pot pie, you won't buy the frozen ones either.  

I often send my husband to work with dinner leftovers for his lunch.  Well, there was one time when I sent him with this pie and the guys he works with were pretty jealous that I make him pot pie from scratch.  They said they'd pay good money for a homemade chicken pot pie.  Now, there's an idea!  Becky the pie lady?  Hmmmm...maybe there's a business venture in my future!  

I'm sure you'll find this to be a 'stick to your ribs', 'warm you up on a cold night', man-pleasing meal.


Ingredients 

• 2 1/2 cups all purpose flour
• 1 tsp salt
• 1 tbsp sugar
• 12 tbsp cold butter, cut into pieces
• 1/4 cup chilled shortening
• 1 tbsp white vinegar
• 1/2 cup very cold water

*If you are short on time, substitute the above ingredients with 2 (9 inch) pre-made unbaked pie crusts and skip to step 4 .

• 1 lb boneless, skinless chicken breast halves, cubed
• 1 tbsp vegetable oil
• 1 cup carrots, diced
• 1/2 cup celery, diced
• 1/3 cup onion, diced
• 1 cup frozen peas
• 1/3 cup butter
• 1/3 cup flour
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp celery seed
• 1/4 tsp poultry seasoning
• 1 3/4 cups chicken broth
• 2/3 cup heavy cream or whole milk

Instructions

1.  In a food processor pulse together the flour, salt and sugar.

2.  Add the butter and shortening and pulse 8-10 times or until the butter is in pea-size pieces and the mixture resembles coarse crumbs.  Combine the vinegar and cold water and drizzle into the crumb mixture while pulsing until the mixture just forms a dough.  (You'll use anywhere between ⅓ and ½ cup of water.  You'll know you've added enough water when the dough holds together when you pinch it.)

3.  Halve the dough and and wrap in plastic wrap, pressing into disks.  (Handle the dough as little as possible during this step.)  Chill the dough for at least one hour.

4.  Meanwhile, in a large pan, saute the chicken in vegetable oil over medium high heat until cooked through and no longer pink.  Remove the chicken from the pan.

5.  Reduce the heat to medium and add the butter to the pan.  Add the carrots, onions and celery and saute until soft, about five minutes.

6.  Add the flour, salt, pepper, celery seed and poultry seasoning to the pan and cook for 2-3 minutes, stirring frequently. Slowly add the chicken broth and milk to the pan, stirring constantly.  Add the chicken and the peas.  Simmer until mixture thickens.  Remove from heat.

7.  Preheat oven to 425°.

8.  Remove the pie crust from the refrigerator an roll each one out on a floured surface to 9 inches in diameter.  (It works best if you roll your pin in one direction instead of back and forth.  This will take a little bit of time since the crust firmed up in the fridge.  Be patient and add more flour as needed!)

9.  Line a pie pan with one of the crusts and add the filling.  Cut several slits into the other crust BEFORE topping the pie.  Tuck the top crust under the bottom one around the edges and pinch to seal. Bake in preheated oven for 30-35 minutes.  (If the edges begin to over-brown, top them loosely with several pieces of foil after about 20 minutes of cooking time.)  Cool 10 minutes before serving.

Notes

• Dough for crusts can be made in advance and frozen for up to 2 months.  Thaw for approximately 15 minutes on the counter then roll out.
• Substitute or add vegetables that you like.  Broccoli and potatoes make excellent additions.