All the inside fixings! This is good to eat just as a soup. I had to much filling and ate some for lunch
The pot pie before baking!
The potpie after baking and slicing into it!
Chicken Pot Pie
2 chicken breasts boiled and shredded- save the broth
4 potatoes chopped
3 celery stalks chopped
3 carrots-good sized- chopped
1/2 onion chopped
1 cup peas- I use frozen
Sauce
1/4 cup butter
1/3 cup flour
1/2 tsp salt
1/4 tsp sage
1/8 tsp pepper
2 cups broth or water if you didn't save your broth
3/4 cup milk
1 tbs chicken bouillon or 4 cubes
2 tsp parsley
Pie Crust
1 1/8 cup shortening
3 cups flour
1 1/2 tsp salt
5-10 tbs cold water
This makes enough for a 9x13 casserole dish. I split mine into two pie plates and froze one because the 9x13 is to big for us. First you take your chicken breasts and boil and shred them reserve the broth. Then you boil your potatoes, celery, carrots, and onion. Combine your chicken with your vegetables including your frozen peas.
Next make your sauce. Make a roux with your butter and flour and slowly add your milk. Then add the rest of the sauce ingredients and stir until it thickens.
After your sauce is done add your chicken and veggies to your sauce.
Next make your pie crust. Cut your shortening into your flour and salt. Make sure it is well blended. Then add your cold water being careful not to overwork your dough. Then split in half if using a 9x13 dish or into 4 if using two pie pans. Roll out and put into your dish shaping the dough around dish. Place chicken and veggies sauce into dish and then roll out second ball of dough and place on top of pan and chicken mixture. Bake at 350 for one hour. Enjoy!
