Chicken Pot Pie

Barbie Cunningham

By
@Barbeeznet

This is another one of my throw together's I tasted the gravy it was delicious! I also added more (home made) taco seasoning after again while it was all cooking.I also put my own poultry seasoning together. By combining all the herbs into one shaker.


Featured Pinch Tips Video

Rating:
★★★★★ 1 vote
Comments:
Serves:
6-8
Prep:
2 Hr 30 Min
Cook:
1 Hr 30 Min

Ingredients

NO FAIL PASTRY

6 c
all purpose flour
1 Tbsp
salt
2 c
shortening
1
egg separated, put white to the side
1 Tbsp
vinegar

POT PIE FILLING

6
chicken breasts, boneless and skinless
2-6 pinch
each taco seasoning mix, poultry, garlic powder, italian seasoning, seasoned salt
1
medium onion or flakes
5 c
water to cover
5 tsp
knorr chicken bouillon or cubes
1 bag(s)
16 oz mixed vegetables
3
potatoes, small to medium peeled and cubed
5 Tbsp
cornstarch or flour for thickening

Step-By-Step

Step 1 Direction Photo

1NO FAIL PASTRY INSTRUCTIONS:
Cut in shortening in flour with pastry cutter. Set aside, combine egg yolk, vinegar and enough water to make 1 cup.

Step 2 Direction Photo

2Mix together with shortening flour and salt. Forming a large ball. Separate into 6 pieces and roll into balls. Set aside covered.

Step 3 Direction Photo

3INSTRUCTIONS FOR FILLING:
Put a little oil in a fry pan (I used the square electric) with chicken breasts, put all the seasonings on top cook both sides and then put them on a plate and let cool.

Step 4 Direction Photo

4Put your water bouillon into the pan or you can use chicken stock which ever you like. Add all the vegetables cook on low.
*Note: Hold back 1 cup for the thickening.
All the seasonings at the bottom of the pan will mix with your liquid ingredients left over from frying the chicken.

Step 5 Direction Photo

5Cut the chicken into cubes and add back into pan, continue cooking for approx 15-20 minutes. Turn down to low. Add your thickening agent to make a gravy. your preference dark or white gravy is determined whether you used cornstarch or flour. I used both 1/2 and 1/2.

Step 6 Direction Photo

6Let cool. Preheat oven to 350-375 while you roll out your pastry or buy for top and bottom crust. You will need 2 for this recipe plus I got 2 small tin meat pies too. Or you can use my No Fail Pastry.

Step 7 Direction Photo

7Each ball will make a bottom or top crust. Add enough filling to fill with in a 1/2 to 1 inch of the top.Use the whites that were put aside to seal the edges.

Step 8 Direction Photo

8Put your top crust on and use the fork to make impressions and then whisk the entire top with whites when your done. Bake for 30 mins or until desired color of pastry is golden brown.

About this Recipe

Course/Dish: Chicken, Savory Pies
Other Tag: Healthy
Hashtags: #seasoning, #plates, #pots