Chicken Pot Pie / Pies
Ready In: 1 hr 30 mins
Serves: 8
Ingredients
Filling
- 4 chicken breasts
- 2 cups potatoes, diced
- 1 cup onion, chopped
- 1⁄3 cup butter or 1⁄3 cup margarine, melted
- 1⁄2 cup flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
Pastry
- 4 cups flour
- 2 teaspoons salt
- 1 1⁄2 cups vegetable shortening, plus
- 1 tablespoon vegetable shortening
- 1⁄3-1⁄2 cup cold water
Directions
- Cut the chicken breasts up into one-inch pieces and add to a large pot.
- Cover just to the top with water and boil for 20 minutes, or until done.
- Reserve the water (broth) for use later in the recipe.
- Meanwhile, chop the potatoes and par-boil.
- In a skillet over medium heat, sauté the onion in melted butter until tender.
- Whisk in flour and stir until smooth.
- Cook 1 minute, stirring constantly.
- Add 2 cups of the reserved chicken broth and milk and whisk, stirring constantly, until smooth, thick and bubbly.
- Stir in chicken, potatoes, and salt and pepper. Set aside.
- To make pastry, combine flour and salt in a large bowl.
- Cut in shortening into mixture becomes coarse crumbs the size of peas.
- Add cold water 1 tbsp at a time and mix gently until dough becomes a sticky ball.
- Divide into 8 equal parts.
- On a lightly floured surface, roll 4 parts into 10-inch circles.
- Place pastry circles into four 6-inch disposable pie pans.
- Divide chicken mixture evenly into pie pans.
- Roll the last 4 portions of pastry into circles.
- Place over the tops of the pans and fold edges under and flute.
- Cut slits in the top of each pie to allow steam to escape.
- Cover tightly with foil and freeze for up to 2 months.
- To serve, bake frozen pies uncovered at 400 degrees for 1 hour or until brown.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off