Chicken Pot Pie
Cooked, chopped up chicken (whatever you feel is necessary)
1/3 cup butter or margarine
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
1 small potato, peeled and chopped
1/2 cup frozen peas, thawed
1/2 cup flour
1 cup half and half
2 cups chicken broth
1 tsp salt
1/2 tsp pepper
Pie crust (homemade or 1/2 of a 15 oz pkg refrigerated piecrusts)
Melt butter in a large skillet. Add onion, celery, carrots, potato, and peas. Cook, stirring occasionally, until veggies are tender. Add flour, stirring until smooth. Gradually add broth and half and half, cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in chopped chicken, 1 tsp salt, and 1/2 tsp pepper. Pour into a 9x13 baking dish. Set aside.
Roll out pie crust and place over filling. Fold edges under and crimp. Cut slits in top to allow steam to escape.
Bake at 400 F for 30 minutes or until golden brown, covering edges with aluminum foil after 20 minutes to prevent excess browning, if necessary.
Super Easy Pie Crust Recipe
1 1/4 cups flour
1/4 tsp salt
1/3 cup shortening
4 to 5 tbsp cold water
In a medium bowl, stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tbsp of the water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture, using 1 tbsp of the water at a time, until all the flour mixture is moistened. Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges to the desired shape. To transfer the dough, wrap it around the rolling pin and unroll it over the surface to be covered.
Now for the deets: the real recipe calls for boiling a whole chicken and reserving the broth and yada yada yada. I like to keep some already cooked, chopped up chicken packaged away in my freezer to pull out on a night when I want to make something like this so I can skip the boiling and picking apart and all that nastiness. But to each his own. With that in mind, I skip right to the melting of the butter and the adding of the chopped veggies shown here:
Here's a picture of using the pastry blender to cut in the shortening
And here's about what it should look like by the time it's ready to move on...
And here is a nice round ball of pie dough that is ready to roll.
But I digress... So cook your creamy mixture till it thickens a tad and starts to bubble. Then toss in your chopped chicken (tonight the family got some leftover Christmas turkey tossed into the pie instead of chicken - it was just as good) and whatever you do, don't forget the salt and pepper, not that you can't make up for that later but it will be perfect if you remember it here. Let that heat through for just a minute and then pour it into your baking dish. I like the 9x13 size but you can use smaller if you desire and haven't added twice as much of everything like I usually do. A caveat here on the crust: this recipe doesn't call for a bottom crust but you could double the pie crust recipe and put one in there before pouring in the mixture. You may need to cook it just a bit longer to make sure that bottom one gets cooked through. Once the mixture is in there, you can lay your top crust over the top, fold the edges over and crimp around the sides. Be sure to cut some slits in the crust to vent so it doesn't bubble up in a crazy way. The tradition in our family is to make the slits say something. The kids love to see the final product on the table and read the message. Here is a picture of the one we made when Dad requested this meal for his Father's Day meal: