This recipe is originally from my fabulous mother-in-law who taught me so much about cooking when I first married into her family. I don't know if I would have grown to love cooking as much as I have without her. She got me into making homemade bread every week, keeping fresh baked cookies on the table as often as possible and taught me how to make fast, delicious dinners with really basic ingredients. I owe so much to her.
Anyway, her Chicken Potpie recipe is just about the best comfort food in my book. I love it. I've made a few alterations to this flaky, flavorful potpie and it turns out every single time.
|I cut mine open too soon. If you let the pie rest for 10 minutes before cutting the filling will be thicker.|
|My boys were too hungry to let it rest. :)|
2 cups cooked chicken
2 cups cooked vegetables (carrots, potatoes, peas, etc.
2 T. butter
2 1/2 T. flour
2 cups milk
2 tsp. chicken bouillon
1 tsp. salt
dash dried sage
Melt butter in saucepan. Add flour and whisk. Whisk in milk until smooth. Add bouillon, salt, pepper and sage. Turn heat to medium and continue stirring until thickened- about 10 minutes or so. Turn off heat. Add cooked chicken and vegetables. Set aside until pie shell is ready to be filled.
2 cups sifted flour
1 1/2 tsp. salt
3/4 cup shortening
1/3 cup ice water
Combine flour and salt. Cut in the shortening with pastry cutter or a large fork. Add ice water. Mix until barely incorporated. DO NOT over mix or pastry will end up being tough. Separate dough in half.
Lightly flour countertop. Take each half and roll out until circle is about 1 inch larger then your pie pan. Place first half in pie pan. Pour filling inside. Place second round on top. Tuck edges under the first round and gently pinch together to seal it shut. Cut two slits in the top of the unbaked pie to allow steam to release during baking.
Bake at 425ºF for 25 minutes or until the center is no longer shiny and the edges are golden brown. Allow pie to rest for 10 minutes before cutting and serving.