The Dish :: Chicken Pot Pie Recipe
Chicken Pot Pie Pastry
2 3/4 cups flour
A? Tbsp salt
1 cup chilled shortening (Crisco)
1 egg
A? Tbsp vinegar
Approx. A? cup water
Mix together dry ingredients. Beat egg in separate bowl then add vinegar. Cut in chilled shortening. Mix with hands. Add wet ingredients and continue mixing with hands till when you squeeze it together it holds together maintains its form. You may need to add more water. Once mixed well place on a dry floured surface. Brush a rolling pin with flour and roll out to the form of your baking dish. Split dough into two pieces (one slightly larger). One is for the bottom and sides of the baking dish and one is for the top of the pie. If you would like to make individual pies you can do so in French onion soup bowls. If dough is sticking to the counter surface or your rolling pin add more flour.
Any extra dough can be wrapped tightly in plastic wrap and you can freeze it up to one month.
Chicken Pot Pie Filling
1 lbs diced chicken thigh
1 onion diced
3 carrots diced
3 ribs celery diced
A? lbs mushrooms quartered
1 medium potato diced
A? cup cream
1 cup milk
2 tsp minced garlic
2 tsp Dijon mustard
1 A? tsp tarragon
1 tsp thyme
S & P to taste
A? bunch chopped parsley
A? cups green peas (frozen is fine)
Sautee chicken in a large pot. Once chicken is browned add garlic, onions, ce
