Original Recipe From HERE
2 cups water
14 ounces (we used 3 pre cooked chicken breast) boneless, skinless chicken breasts, cut into 1/2-inch pieces
2 carrots, peeled and cubed
2 ribs celery, sliced
1 medium onion, chopped
2 tablespoons chicken bouillon granules
1/4 teaspoon black pepper
1/4 cup butter
4 tablespoons cornstarch
1 tablespoon flour
1 cup heavy whipping cream
1 cup frozen peas
2 cups flour
1 teaspoon salt
3/4 cups butter
4-5 tablespoons ice water, more as needed
To make the filling:
In 4-quart saucepan combine water, chicken (we boiled our chicken separately), carrots, celery and onion. Bring to a boil. Reduce to a simmer and cook 10 minutes, stirring occasionally. Add chicken bouillon, pepper and butter. Dissolve cornstarch and flour into whipping cream and stir into chicken mixture. Simmer 3 minutes stirring frequently until thickened. Add peas and set aside.
To make the crust: Heat oven to 400 degrees.
Combine flour and salt. Using pastry blender (we used our kitchen aid, beater attachment), cut in shortening until particles the size of small peas form. (Switch kitchen aid attachment to dough kneader). Sprinkle one tablespoon of water at a time over flour mixture. Add enough water to hold the dough together. Form into 2 balls. Roll out bottom crust on floured surface (We like to roll it out between two sheets of wax paper) to 1 inch larger than inverted 9-inch deep-dish pie plate. Lift dough off floured surface by rolling onto rolling pin and unroll over pie plate. Ease the dough into the plate loosely and press in place. Trim bottom crust even with edge of plate.
To assemble: Pour filling into bottom crust. Roll out top crust, cut slits for steam to escape. Cover filling with top crust and fold top crust under bottom crust. Seal crust and flute edge. Bake in a 400 degree F oven for 35 to 40 minutes or until the crust is golden brown and filling is bubbling. Let stand 15 to 20 minutes before serving
Oh my, can you say HEAVEN? This was an amazing meal. I think this is the only thing that makes me excited for winter, Chicken Pot Pie on a cold winter night, what could be better?
I LOVE the thickness of the pot pie. I didn't feel it was too runny which is usually what happens to our pot pies. In fact I had to add a little extra milk because it was a little too thick. I also added a few more carrots and celery then it called for. In doing this it made it so we had a lot of extra filling let over so I can make Chicken N Dumplings, or I can thin it out with a little milk and add some noodles to make a hearty chicken noodle soup. I love the possibilities!