Chicken Pot Pie
A true classic, with a flaky, buttery crust, creamy sauce and a hearty mix of chicken and vegetables. A great meal for busy families and comfort food seekers alike.
Crust (Will need to make two, one for top of pie)
butter, chilled and diced
cooked chicken, shredded
frozen mixed vegetables, thawed
Combine flour and salt in a large bowl.
Cut in butter until mixture resembles coarse crumbs.
A tablespoon at a time, stir in water until mixture forms a ball.
Wrap in plastic and refrigerate for 4 hours or overnight.
Repeat the process to make the second crust.
After refrigeration, roll one of the doughs out to fit a 9-inch pie dish.
Place crust in the pie dish.
Press the dough evenly into the bottom and sides of the pie plate.
Roll out the second crust.
Save the second crust for the top.
Preheat oven to 425°F.
Melt butter over medium heat in a medium saucepan.
Add onion; cook 2 minutes, stirring frequently, until tender.
Stir in flour, salt and pepper until well blended.
Stir in broth and milk, slowly, cooking and stirring until bubbly and thickened.
Stir in chicken and mixed vegetables.
Remove from heat. Spoon chicken mixture into crust-lined pan.
Top with second crust; seal edge and flute.
Cut slits in several places in top crust.
Bake 30 to 40 minutes or until the crust is golden brown.
If browning too quickly, cover crust edge with strips of foil.
Let stand 5 minutes before serving.
Use premade boxed crust for a quicker take on this recipe.