Chicken Pot Pie

The weather outside was frightful, so I took to the kitchen to whip up the Queen of Comfort Food - Chicken Pot Pie! We all know how much I hate to make pie crust, but I DO have a new food processor, so I even made the Cusinart recipe for Pie Crust. (I was actually REALLY bored and DH was pacing the floor worrying about the weather and distracting me from painting!)  Anyway, this turned out delicious! Several friends already asked for the recipe, so here it it. You could use refrigerated pie crust and (shudder) Cream of Chicken soup adding the veggies and thyme for a shortcut. But, believe me when I tell you, this was worth the time and effort. 

Chicken Pot Pie

One Crust Pie Crust

1 1/2 cups all-purpose flour

1/4 teaspoon salt

1/8 teaspoon baking powder

1 stick butter, chilled and cut into 1/2-inch cubes ( I keep a stick of butter in the freezer all the time)

2 Tablespoons shortening , chilled and cut into 1/2-inch cubes

2 to 4 Tablespoons ice water

Insert metal chopping blade in large work bowl of food processor. Add flour, salt and baking powder; process for 10 seconds to combine ingredients.

Add well-chilled butter and shortening. Use short quick pulses until the mixture resembles coarse corn meal and no butter larger than a pea remains, 15 to 20 pulses.

Sprinkle 2 Tablespoons ice water over the mixture and pulse 5 or 6 times until the mixture is crumbly but holds together when pressed between thumb and forefinger.

Add just enough water for the dough to hold together easily when pressed together into a ball. Too much water will make the crust tough. Do not allow the dough to come together into a ball in the food processor ( it will be tough!). Remove from food processor and turn out onto a lightly floured surface. Gently press into a 6-inch disk. Wrap in plastic wrap and refrigerate for 1 hr ( or up to 3 days). 

Remove from refrigerator and roll on a lightly floured surface to the required shape. 

• Note: I made only a top crust for my Chicken Pot Pie. If you like more crust, make a 2 crust recipe. I rolled the crust out into a 9x13-inch rectangle to place over the top of my filling.

Chicken Pot Pie Filling

4 Tablespoons unsalted butter

8 oz sliced fresh mushrooms

1 large onion, cut into 1-inch pieces

1 cup sliced celery (1/2-inch slices)

2 carrots, sliced 1/2-inch thick

4 Tablespoons all-purpose flour

2 cups cubed potatoes (waxy variety works best, I used Klondike Gold)

4 cups chicken broth ( add 1 more cup if mixture cooks down too much)

2 teaspoons fresh thyme (or 1/2 teaspoon dried thyme)

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 cup frozen peas

4 cups cooked coarsely chopped chicken

Melt butter in large skillet or Dutch oven. Add mushrooms and sauté unit mushrooms are lightly browned. Add onion, celery and carrots. Sauté until vegetables are transparent. Sprinkle with flour. Stir and cook for 2 -3 minutes; add potatoes, broth, thyme, salt and pepper. Simmer for 20 -25 minutes until liquid reduces and vegetables are tender. Add peas and chicken. Simmer for 5 more minutes.

Preheat oven to 400 degrees. Spray a 9x13-inch baking dish with Pam. Pour filling into pan. Top with pie crust. Seal crust to edges of pan. Cut slits in pie crust.

Bake for 45 minutes to 1 hr. or until crust is lightly browned and filling bubbles.