Although we have had a fairly mild winter this year, it seems like whenever we do get rain or snow (or normal winter weather) its on the weekends. So a couple of weeks ago on a nice and snowy day, Nate and I had to give talks in church (to see what we believe go here). Nate is totally comfortable speaking in front of people, but I am not (at all). So, after a couple days (of preparation) and being completely nervous and uncomfortable, combined with the snow I needed a hot meal for dinner. And I decided even though I didn’t have store pie crust (I’d never made my own before – don’t judge) it was worth it to try making my own so that we could have some yummy chicken pot pie.
So, following pioneer woman’s recipe for pie crust (with a couple substitutions due to missing ingredients, such as shortening and butter instead of just shortening). Well, the crust was good, but I didn’t think it was amazing (maybe that’s just me or maybe because my substitutions). But again I’ve never made pie crust before so maybe I need more practice.
But the rest of the pie was perfect. Seriously delicious. So try it out (and if you have the best pie crust recipe in the world maybe you should share it with me — so I can try again)
1 cup potato, diced
1 cup carrot, diced
1 cup onion, diced
1 cup celery, diced
1/3 cup margarine
1/2 cup flour
2 cups chicken broth
1/2 cup whipping cream
1/2 cup milk
1 tsp salt (to taste)
1/4 tsp pepper (to taste)
4 cups cooked chicken, shredded (we used 2 large chicken breasts)
2 pie crusts
1. Pre-heat oven to 400 degrees
2. Saute vegetables (potato,carrot, onion, and celery) in butter for 10 minutes.
3. Add flour to saute mixture and cook for about 1 minute.
4. Mix chicken broth and half and half
5. Slowly add liquid to vegetable mixture.
6. Cook over medium heat, stirring constantly, until thick and bubbly.
7. Add salt and pepper.
8. Add chicken to mixture.
9. Place one pie crust on bottom of pie pan
10. Pour in mixture.
11. Put second pie crust on top.
12. Cut 2 slits to allow steam to release.
13. Bake for 40-50 minutes (ours was 27 minutes, because it was 2 smaller pot pies instead of one larger) or until top is golden brown and filling is bubbly.