Chicken Pot Pie / Pies

Recipe by GiddyUpGo
READY IN: 1hr 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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.
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