Yep, it's time for a dare. I dare you to find a homemade chicken pot pie more delicious than this one! I've been making this recipe for nearly ten years and the crust recipe has been in my family for fifty years! I promise, you won't believe the secret ingredient in the crust recipe, but you will definitely love me for sharing it with you.
Chicken Pot Pie Filling ~ Rachelle Christensen
1-2 carrots sliced
2 potatoes, diced
1/4 cup butter
1/4 cup flour
1 cup chicken broth ( I use bouillon and water).
1 cup milk
1 tsp. sage
1/2 tsp. thyme
1/2 tsp salt
1/8 tsp pepper
2 cups diced cooked chicken
1/2 cup frozen peas
Directions:
Cook carrot and potatoes until soft. Melt butter in saucepan, add flour, and cook over medium heat for one minute--this forms a roux. Add broth, milk, and seasonings then bring to boil. Cook, stirring until thickened.
Stir in chicken, peas, carrot, and potatoes.
Prepare crust for top/bottom of pie. Pour hot filling in. Cover with top crust and cut slits.
Bake at 450 degrees for 20-25 minutes until lightly browned on the edges.
Serves 6
Rachelle's tip: I make this filling and multiply the ingredients by about six. Then I freeze the filling and I have easy meals ready to go. All I have to do is take the filling out, let it thaw. While it is warming up in a pan (must be hot before you bake it), I mix up the pie crust, dump it in and bake. This is one of my family's favorite meals! You can see by my picture below, that I use old yogurt and cottage cheese containers--one day I'll have enough freezer containers, but in the meantime we recycle!
2 cups flour
3/4 cup shortening
1 tsp onion salt
3/4 cup cold water
Directions:
Mix flour and onion salt together. The onion salt is the secret ingredient in this recipe! Cut in shortening then mix the 3/4 cup cold water. Dough will be slightly sticky. Divide into two portions, then use flour when rolling out for a beautiful, flaky crust. This crust is not good for fruit pies--it is meant for dinner pies/meat pies.
Hope you enjoy!
