Old Home Chicken Pot Pie with a Modern Twist

With colder weather, it is time to make Chicken Pot Pie.  There are a million different recipes out there, and you can always buy them in the frozen section of your favorite grocery store.  I find that making Pot Pie from scratch is the only way to go.  The filling and pie crust make a total package of deliciousness.  Come along on my cooking adventure that will make your mouth water and your stomach beg for a bite.

Old Home Chicken Pot Pie with a Modern Twist

In a large skillet, saute the following:

3 Tbsp of olive oil

1 Medium onion, chopped

3-4 cloves of garlic, minced

2 skinless, boneless chicken breasts, chopped

Sauté until the chicken is no longer pink in the middle of the pieces.  This will take about 4-7 minutes.  Set aside.

In a large kettle, add the following:

3 c red potatoes, small cubes (you can peel them or not, I prefer the skins on)

1 c Baby peeled carrots, sliced thinly

3 stalks of celery, diced (do not use the tops, that is just gross)

5 tsp of chicken seasoning

Cover with water and cover.  Bring to a boil.  Add 1 package of frozen petite frozen peas when potatoes are almost done.  When potatoes are done, drain in a colander to ensure you get all the water off your veggies.

To make your Rue, put the following in a medium-sized kettle or skillet: (I prefer a kettle)

1/2 c real butter, melted

Then add with a  whisk

1/2 c flour

Whisk in 2 cups of whole milk until no lumps

Add 5 tsp of chicken seasoning

Add black pepper and Lowry's to taste

Add 1 c of heavy cream

This will thicken 

Stir into a large skillet with meat, veggies, and rue. If your rue is not thick enough, you can melt butter in the microwave and add flour to it.  Then whisk it into your roux to prevent it from getting lumpy.  Set aside to add to the crust.

Pie Crust

3 c flour
1 c shortening (Crisco in the block form)
1 tsp salt
9 Tbsp of cold water

In a mixing bowl, put flour, salt, and shortening. Cut the shortening in with a pastry blender.  Do not mix with a spoon; it will make the crust tough.  Pour the cold water over the mixture and cut into the flour mixture until mixed in.  The crust mixture will be crumbly. This is good. 
Keep point, try not to touch the dough any more than necessary.  The oils from your hands will make the crust tough, also.
Take a dish rag and damp wipe the counter, and take two pieces of plastic wrap (not press n seal) and put them on the counter.  Divide your dough in half and place it in the center of the plastic wrap.  Take two more pieces of plastic wrap ( I use the cheap stuff, not name brand) and put them on top.  Using a rolling pin, roll your dough until about 1/8" thick.  Remove the top plastic wrap gently.  Pick up the bottom plastic wrap and flip the dough into your pie pan.  I prefer the mini metal disposable pie pans or two small disposable pie pans.  Remove the plastic wrap. 
Fill with your pot pie mixture and repeat the pie crust rolling out for the top.  I use a large snowflake cookie cutter the size of the top of my pan to make my pie tops.  Brush with melted butter.  Sprinkle with shredded Parmesan and chopped fresh rosemary.
Bake at 350 degrees for about 60-90 mins or until golden brown.  Place a cookie sheet under your pot pie to protect your oven from overflow.   Pie will thicken as it cools. (Note the potatoes will thicken the sauce, so be careful not to make your rue to too thick.)

Note: You can cover pies you don't plan to eat at the meal and freeze them before cooking.  This allows you to have fresh pot pie at a later date without the mess. You will need to cook 30-45 minutes longer if frozen. I love that!!