Chicken Pot Pie

Chicken Pot Pie

                    

by: Table For Two 

(Angie & Eric Coon)

1-2 lbs. Chicken Meat, cubed & boiled
*I usually use Boneless Skinless Breast
  Water to cover Chicken
1 Chicken Bouillon Cube
1 can 98% Fat Free Cream of Chicken
½ Yellow Onion, diced
1 lb. Bag of Peas & Carrots (frozen)
1 lb. Bag of Corn (frozen)
1 Large Irish Potato, diced
1 tsp of Minced Garlic 
*If you don’t have Minced Garlic use only ½ tsp of Garlic Powder)
½ tsp Celery Seed
1 tsp Parsley
1/8 tsp Sage
1/8 tsp Thyme
1 tbsp Butter
1- 1 ½  cup Chicken Broth
2 (9 inch) Unbaked Pie Crust *Never Fail Pie Crust
Season to taste with Tony’s, Salt & Pepper

*Start by washing chicken. I then cut the breast into cubes. Place into a pot and just cover with water. Put a little bit of Tony’s, Salt & Pepper into the water. Place on the stove to boil on Hi heat. Once chicken is done, remove & drain off the water, but save the water to use as broth. Add the bouillon to the water (while its still hot) to make Chicken Broth.

*While chicken is boiling: Dice onion & potato. Place vegetables in a strainer and rinse under hot water. When that is done, saute’ onion, potato, garlic, parsley, sage, celery & thyme in butter. In a large bowl mix together the vegetables and the sauteed mixture. Now add in the Cream of Chicken. Mix well. Add in Chicken cubes & 1 cup of broth, mix well then set aside.

* Never Fail Pie Crust
As far as I can see, this pie crust will be the only recipe that you will ever need.
1 cup + 2 tbsp of All Purpose Flour, sifted
4 tbsp (heaping) Butter, Margarine or Solid Shortening 
2 tsp Salt
1/4 + 2 tbsp Ice Water
½ tsp Baking Powder

Mix all ingredients together. Knead until dough is well mixed and formed. Flour workspace & roll out.

*Place pie crust into bottom of casserole dish. Slightly bake the bottom crust before filling the dish so it isn’t soggy. 

*Preheat oven to 425*. Bake bottom crust for 5-6 minutes.

*Filling: Once the filling mixture has set for this time, stir mixture and decide wether or not you need to add the remaining ½ cup of broth. You want the mixture to be kinda like a chowder consistency. 

*Place filling: Now place the chicken filling into the bottom crust. Cover with the top crust, seal edges and cut away excess dough. Make several small slits in the top of the crust, to allow steam to escape while baking.

*Bake: Bake in the preheated oven for 35 minutes, or until pastry is golden brown and filling is bubbly. 

*Standing: Remove from oven and cool for 10 minutes before serving.

*Plate & Enjoy!