Chicken pot pie is a dish that screams fall. When our kids were young we would visit a local farm for pumpkins, cider and lunch. We would dine on the best Chicken or Turkey pot pie. Of course we had to figure out how to make it on our own. Pie crust wasn't an issue, it's something I could make in my sleep. It's the filling that makes a pot pie. The beauty of it is this is a wonderful dish for cleaning out the fridge. Almost any vegetables will work. For us, the mandatory additions are peas, carrots and mushrooms (and of course the chicken) but we also throw in any additional vegetables that are in our fridge. This pot pie is something that is always finished. It's never put into the freezer or thrown away.
INGREDIENTS
For the Crust:
2 c flour
2/3 c butter or butter flavored shortening.
salt to 1/2 t salt
8 T ice cold water
For the Filling:
1 1/2 c sliced mushrooms
1/4 lg onion, chopped
1 c steamed carrots, cut into small pieces
1 c peas
1 1/2 c chopped cooked chicken
2 T flour
1 T herbs de Provence
2 c milk
DIRECTIONS 1. Prepare filling. Cook the mushrooms and onion until soft. Add carrots, peas and chicken. Add flour, herbs de Provence, salt and pepper, stir until coated and flour starts to brown. Stir in milk and cook until thickened to a nice gravy consistency. Taste and adjust seasoning. Set aside 2. Prepare crust. Mix the flour and salt together. Cut butter into flour mixture until it resembles coarse crumbs. Add water 1 tablespoon at a time until dough holds together. Divide dough in half. Roll both parts out on floured work surface. 3. Line a 9 inch pie plate with one pie round, add filling and top with second pie round. Crimp edges and cut slits to let steam escape. Bake in a a 375 oven for 35 minutes or until crust is golden brown.