Chicken Pot Pie

I discovered while indexing my recipes that this recipe somehow was not viewable on my blog. It was posted long ago- but disappeared through thin air. Thankfully, I had it saved, so here it is again. It's a favorite of mine and is great for fall when the cooler weather comes.

I consider chicken pot pie a comfort food. Something about flaky crust filled with warm, savory filling is comforting.

So if you want to be comforted here is the solution.

Cook veggies in a pot with the chicken until soft.

Then set aside while you make the sauce.

Once sauce is thickened return veggie mixture to pan and stir.

 While the filling is cooking make your pie dough and

have the pie crust ready to fill.

Roll out the rest of the pie dough and cover your pie.

Make several small slits in the top for the steam to escape.

I had little dough and filling left over so I made these little guys.

 Just thought you would like to see the mess behind a recipe I post.

Ready to enjoy.

Comfort food for you.

Chicken Pot Pie

Crust

  2 cups of flour

2/3 cup Crisco plus 2 Tbsp

1 tsp. salt, rounded

5-6 Tbsp. cold water

Filling

8 chicken thighs- cubed

1 cup diced carrots

1 cup frozen peas

1/2 cup diced celery

3 Tbsp. butter

Sprinkle with seasoned salt and pepper.

4 Tbsp. butter

1 medium onion, sliced thin

1/3 cup flour

1/2 tsp. salt

1/2 tsp. pepper

1 3/4 cup chicken broth

2/3 cup cream

Mix together flour and salt. Cut in Crisco and mix with hands

until crumbly. Add water and knead until dough sticks together.

Roll out half for the pie bottom and use the

remaining dough for the top. Use a 10 inch pie pan.

In a saucepan combine butter, chicken, carrots and celery. Sprinkle 
with seasoned salt and pepper. Cook for 10-15 minutes or until carrots 
are soft and chicken is done. Add peas and cook for a 5 minutes- 
don't overcook or peas will get mushy and loose their color. 
Set mixture aside.

Melt butter and add onion, cook until onion is soft. Stir in flour, salt and pepper. Slowly stir in chicken broth and cream. Simmer until thick.

Add vegetable mixture and stir until combined.

Fill pie crust with filling, you may have a little left over

to eat plain or fill 2 mini pies. Cover the top with your other

rolled out crust and seal the edges. Cut away excess dough.

Make several small slits in the top so steam can escape.

Bake at 350 for 45 minutes.

Cool 10 minutes before serving.

Enjoy,

Hope

p.s. Just curious if anyone uses this recipe? 
I wonder how many of my recipes have disappeared.