Prep 30 mins
Cook 30 mins
Quick and easy. This is our tag team dish with chicken rice soup that we use for leftover chicken and serve together with the soup. With leftover chicken pot pie, as it dries out the soup also helps to act as a gravy and wet it down some. Also see Meat Pie recipe (to follow) for alternatives. Nothing exact here either. More or less of just about any ingredient won't hurt a thing. Enjoy making it!
- 226.79 g chicken meat (diced into 1/2-inch cubes)
- 118.29 ml carrot (diced into 1/2-inch cubes)
- 118.29 ml green peas
- 118.29 ml mixed vegetables (your preference of type or just add more carrot or peas)
- 1 large potato (peeled and diced into 1/2-inch cubes)
- 29.58 ml cornstarch (or to desired texture)
- 4.92 ml salt (or to taste)
- 2 chicken bouillon cubes (or 1 can chicken stock)
- 709.77 ml water (or to desired texture)
- 709.77 ml flour
- 158.51 ml vegetable shortening (cold)
- 118.29 ml butter (cold)
- 4.92 ml salt (or to taste)
- 2.46 ml garlic powder (optional)
- 4.92 ml dried onion flakes (optional) or 4.92 ml onion powder (optional)
- 4 ice cubes
- 29.58 ml virgin olive oil
- 59.14 ml whole milk
- Mix water, bouillion cubes, salt, and potato in a sauce pan and boil over medium heat until the potatoes just start to soften.
- Add vegetables to the pan and boil an additional 5 minutes or so, then reduce heat to simmer and very gradually stir in corn starch. Gauge starch until mixture has a medium gravy texture or as you would desire for pie filling.
- Finally, add meat and simmer without stirring while you make the crust. Either add water or corn starch to adjust texture if necessary.
- In a large mixing bowl, blend flour, salt, and garlic/onion (if used). Dice vegetable shortening and butter to small pieces and distribute evenly in flour. Either cut in or with an electric mixer, mix shortening and butter into flour to obtain a flaky granular mixture.
- With a large spoon, break ice cubes in your hand and distribute the chips throughout the flour mixture. Blend ice in until fully incorporated and melted into the flour.
- Split the mixture into 2 sections sufficient to make a crust and covering. Flour a flat surface and roll sections with a floured rolling pin until good size for pie pan and cover. For a nice touch, slice the cover section into 1" strips to make a weave or criss-cross patterned top.
- Preheat oven to 350°F.
- Lightly grease a pie tin (or dish) and form the pie crust into the tin, leaving loose edges all the way around the tin. Rub the olive oil inside the entire crust as it sits in the tin.
- Recheck the consistency of the filling and adjust as necessary. Pour the filling into the pie crust, leaving enough room to add the covering.
- Lay a full covering (or weave strips) of crust across the top of the pie. Pinch the edges where the upper and lower crust meet to form a seal all the way around the pie. Once sealed, trim excess crust to edge of pie tin. Knife holes into the crust cover to relieve pressure during cooking.
- Brush milk thoroughlly and generously across entire upper crust of pie, then place in oven. Cook for about 30 minutes or until crust is golden brown.
I had a very easy time with this crust, it was so fast to make and no time to chill. I added my own touches to the filling, but overall, excellent
For flavour, I'd actually give this a higher rating. However, I had a horrible time with the crust. IT was nearly impossible to roll out and crumbled quite easily. It took more than 30 minutes to bake. I was a bit disappointed in the out come since I was so looking forward to eating this. I think that for future use, I will use the filling recipe but will use a different recipe for the crust. It did bake up nice and fluffy, but the amount of work to get the crust in the pan just wasn't worth it. I ended up roll it out as best I could and then just reshaping it in the pie plate! Sorry, I wish I could say something more positive about this but I just had no luck with it.