Chicken Pot Pie

Ingredients

Filling: 2 medium chicken breasts cubed 1 cup chopped potato 1 cup frozen mixed veggies 3 tbsp butter 1/ 4 medium onion chopped 3 1/2 tbsp all-purpose flour 1/4 tsp of freshly ground black pepper 1 tsp Italian seasoning pinch of salt pinch of cayenne pepper 3 cups of chicken broth 1/2 cup milk

Crust: 1 3/4 cups sifted white flour 1 tsp salt 7 1/2 tbsp canola oil 7 tbsp super cold water

Directions

Preheat oven to 400 ̊F (200 ̊C). In a medium pot, combine chicken, potatoes and frozen veggies. Add enough chicken broth cover and boil for 10 - 15 minutes. Remove from heat and drain (save the chicken broth). Set aside.

In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour and spices. Slowly stir in 3/4 cup chicken broth and 1/2 cup milk. Simmer over low heat until thick. Add the chicken mixture. The mixture should be thick like a stew.

Crust

Sift flour and salt into a bowl. Pour the oil and water into a well in the center of the flour mixture. Use a fork to stir it together until it just sticks together into a ball. Use about 2/3 of the dough for the bottom crust and the remaining 1/3 for the top. Roll out the larger section and lightly press it a round pie or cake pan. Fill each up with the chicken mixture. Roll out the smaller section and place over top. Press the edges together with a fork and cut small slits into the top to let steam escape.

Bake for 20-25 minutes or until crust is golden brown and the filling is bubbly. Wait about 10 minutes before cutting into the pie and enjoy!

Recipe makes one delicious pie.

*Note*
You can substitute frozen veggies for fresh ones if you’d prefer, I just used a frozen mix of carrots, peas, green beans, and corn, because it’s what I had on hand.