Chicken Pot Pie

 Wonderful chicken pot pie!!

Crust: 

Ingredients

  

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 cup cold unsalted butter cut into cubes
• ½ cup ice water

Instructions

 

• In a large mixing basin, combine the all-purpose flour and salt.
• Add the cold butter cubes to the flour mixture and cut the butter into the flour with a pastry cutter until the mixture resembles coarse crumbs.
• Add the ice water gradually while stirring the mixture with a spoon. Stir until the dough almost comes together.
• Turn the dough out onto a lightly floured surface and knead for a few seconds, or until it forms a smooth ball.
• Divide the dough in half and shape it into two discs. Refrigerate for at least 1 hour after wrapping each disc in plastic wrap.

• Ingredients

    

  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup cold unsalted butter cut into cubes
  • ½ cup ice water

  Instructions

   

  • In a large mixing basin, combine the all-purpose flour and salt.
  • Add the cold butter cubes to the flour mixture and cut the butter into the flour with a pastry cutter until the mixture resembles coarse crumbs.
  • Add the ice water gradually while stirring the mixture with a spoon. Stir until the dough almost comes together.
  • Turn the dough out onto a lightly floured surface and knead for a few seconds, or until it forms a smooth ball.
  • Divide the dough in half and shape it into two discs. Refrigerate for at least 1 hour after wrapping each disc in plastic wrap.

  
  

  Filling
  2 cups water
  14 ounces boneless, skinless chicken breasts, cut into 1/2-inch pieces
  2 carrots, peeled and cubed
  2 ribs celery, sliced
  1 medium onion, chopped
  2 tablespoons chicken bouillon granules
  1/4 teaspoon black pepper
  1/4 cup butter
  4 tablespoons cornstarch
  1 tablespoon flour
  1 cup heavy whipping cream
  1 cup frozen peas

I used left over rotisserie chicken and it worked out great! 

In 4-quart saucepan, combine water, chicken, carrots, celery and onion. Bring to a boil. Reduce to a simmer and cook for 10 minutes, stirring occasionally. Add chicken bouillon, pepper and butter.

Dissolve cornstarch and flour into whipping cream and stir into chicken mixture. Simmer for 3 minutes, stirring frequently until thickened. Add peas and set aside.

To Assemble: Pour filling into bottom crust. Roll out top crust and cut slits for steam to escape. Cover filling with top crust and fold top crust under bottom crust. Seal crust and flute edge.

Bake in a 400 degrees F oven for 35 to 40 minutes or until the crust is golden brown and filling is bubbling. Let stand for 15 to 20 minutes before serving.

Filling 

Ingredients

  

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 cup cold unsalted butter cut into cubes
• ½ cup ice water

Instructions

 

• In a large mixing basin, combine the all-purpose flour and salt.
• Add the cold butter cubes to the flour mixture and cut the butter into the flour with a pastry cutter until the mixture resembles coarse crumbs.
• Add the ice water gradually while stirring the mixture with a spoon. Stir until the dough almost comes together.
• Turn the dough out onto a lightly floured surface and knead for a few seconds, or until it forms a smooth ball.
• Divide the dough in half and shape it into two discs. Refrigerate for at least 1 hour after wrapping each disc in plastic wrap.