Homemade Chicken Pie

Mmmmm. Who doesn’t love chicken  pie!

I’ve been eating this exact  pie since I was a kid and loving every bite.

If I could get away with it, I might just eat the crust off the whole pie and then serve what’s left to the family. But that would be bad.
Very bad. I need vegetables, and this is a pretty tasty way to get them.

Maybe you shy away from making Chicken Pie because it’s a bit of a process. Have no fear, you can do some of the work ahead and have it in your freezer. I usually keep a batch of dough and the cooked chicken in the freezer. With those two parts done, you’re well on your way to a delicious weeknight dinner, without it tasting like it’s been frozen. (I don’t care for freezing the whole pie, besides, it takes up too much room in the fridge.)

I like to serve it with either homemade Bread & Butter pickles or applesauce.

Chicken Pot Pie

 

Serves: 6

Prep time: 20 mins

Cook time: 20 mins

Total time: 40 mins

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Ingredients

• 3 cups flour
• ½ cup butter-cold
• ¾ tsp salt
• 4 tsp baking powder
• 1½ cups canned milk
• 1½ cups cooked mixed vegetables
• 2 C hot water and 2 chicken bouillon cubes
• ½ C canned milk
• ¼ tsp salt
• ¼ tsp pepper
• 4 TBSP butter
• 5 TBSP flour
• 2 C cooked, diced chicken

Instructions

1. It is best to make the crust dough before starting the filling. You can even make it a day ahead.
2. If your chicken isn’t cooked, go ahead and get that started too.
3. Put dry ingredients into a medium bowl.
4. Cut butter into small pieces and add to bowl.
5. Mix butter into flour with a pastry cutter or fork (or use a food processor).
6. Add milk and mix just until you can form a ball; don’t over mix, lumps are OK.
7. Divide dough evenly and form into two disks.
8. Cover with plastic wrap and chill until ready to use.
9. In a saucepan, heat 4 Tbsp butter and 5 TBSP flour until blended. Add all other ingredients except the chicken and veggies and cook until the sauce thickens
10. Add chicken and veggies, stir.
11. Dust a clean surface with flour.
12. Roll out ½ of the dough into a circle, a little larger than your pie plate.
13. Transfer dough to plate, allowing edges to hang over.
14. Add filing.
15. Repeat with other ½ of crust, lay on top of filling.
16. Cut off extra crust from both top and bottom.
17. Press all around the edges with a fork to seal.
18. Using your fork, poke a few holes in the top crust.
19. Bake on 375 for about 20 minutes.

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