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Chicken Pot Pie VIII

SUBMITTED BY: SWIZZLESTICKS PHOTO BY: DAWN47356

"Old fashioned, made-from-scratch chicken pot pie."

RECIPE RATING:

Read Reviews (114)

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PREP TIME	40 Min
COOK TIME	30 Min
READY IN	1 Hr 10 Min
Original recipe yield 1 - 9 inch pie

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

2 cups all-purpose flour
1 teaspoon salt
3/4 cup lard
6 tablespoons cold water
1/2 cup butter
1/2 cup all-purpose flour
1 teaspoon salt
black pepper to taste
2 tablespoons finely chopped onion
3 cups chicken broth
1 1/2 cups sliced mushrooms
3 tablespoons butter
3 cups cooked chicken, chopped
2 carrot, finely chopped
2 stalks celery, finely chopped
2 potatoes, peeled and cubed

DIRECTIONS

In a large bowl, combine 2 cups flour and 1 teaspoon salt. Cut in lard until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 4 hours or overnight. Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
Preheat oven to 400 degrees F (200 degrees C.)
In a large saucepan, melt 1/2 cup butter. Blend in flour, salt, pepper and onion. Gradually stir in chicken broth. Cook, stirring constantly until smooth and thickened. In a separate pan, saute mushrooms in 3 tablespoons of butter, then stir into saucepan. Stir in chicken, carrot, celery and potatoes. Mix well and pour into bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 minutes, or until pastry is golden brown, and filling is bubbly.

FOOTNOTES

Wine Tip
Try with a California Chardonnay.

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REVIEWS

Reviewed on Jul. 31, 2004 by BAMBARBIE

Oh, MAN! Goooooood stuff! I steamed the carrots and celery first, boiled the potatoes in the... MORE

Reviewed on Mar. 9, 2007 by mommytomy2boys

This is delicious! I made it last night and it turned out great; not a crumb left over! I did... MORE

Reviewed on Jan. 29, 2007 by almondjoy2807

Wow!! This pot pie is AWESOME!! So easy and delicious! I used a premade crust, added a... MORE

Reviewed on Jan. 18, 2007 by L Sacher

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

L Sacher
Jan. 18, 2007

Truely fantastic recipe! I agree that the filling is enough for almost two pies, so cut back on the broth and flour. I used the called for amounts of veggies, but added an extra cup of chicken and some peas and broccoli. Here's what i did to solve the crunchy veggy problem: i boilied the raw chicken tenderlions in the chicken broth for about 10 min, then added the potatoes and carrots and cooked for another 5-7 min until they softened a bit. then i took the chicken out of the broth and used a large straining spoon to get the potatoes and carrots out, and poured the broth into the butter mixture and followed the recipe from there, adding 1/2 cup of whole milk at the end. And to solve the soggy bottom crust problem, i found the PERFECT cure! I used Pilsbury crust and put it in the oven while preheating. About 3 min after it had heated to 400, i took it crust out of the oven and let it cool for just a few minutes. Then i brushed egg whites on it (and on the top crust). Not at all soggy on the bottom - PERFECT!! The only other modification i would make to the recipe is to use one potato to cut back on the filling. Or, perhaps it's possible to freeze/refridgerate the leftover filling to use later with some buttermilk biscuits?? yummy! Ps - although i have once added a teeny bit of rosemary, i don't recommend it. cooking the chicken in the broth and adding the whole milk added that slight extra bit of flavor that i will now never try to change! Enjoy! :)

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8 users found this review helpful

Truely fantastic recipe! I agree that the filling is enough for almost two pies, so cut back... MORE

Reviewed on Nov. 11, 2003 by CLEMCHOWDER

My husband and I loved this recipe. The 2nd time I made it I tried to skip making the crust... MORE

Reviewed on Mar. 7, 2007 by Karen A.

Very good pot pie. My family loves it. I did use a Pillsbury crust to cut down on time. I also... MORE

Reviewed on May 30, 2006 by Kazanoodle

This was very good, very easy for me to make. Alas, I didn't read the reviews before tackling... MORE

Reviewed on Nov. 24, 2006 by MNBill

I followed this to a "T". cut potatoes into 1/4" - 3/8" cubes. They definitely were not... MORE

Reviewed on Oct. 24, 2006 by Morgan Lea

I rolled Rosemary into the pie crust and I added 1/3 cup of sour cream and splash of milk into... MORE

Reviewed on Oct. 20, 2006 by S.J.

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