My hometown used to have a cafeteria called the Tra-mor Cafeteria. The name came from their low prices, because they filled your tray more than other cafeterias. One of my favorite dishes was their chicken pot pie, served in a ceramic ramekin with a tender, flaky crust. The Tra-mor closed some years ago. But their chicken pot pie is the one I try to emulate when I make mine.
1For the filling: Melt the butter in a medium saucepan. Saute the chopped onion for 3-4 minutes. Sprinkle with 3Tbs. flour, stirring constantly to make a roux. Cook 2-3 minutes til flour is golden brown.
2Add the chicken stock, stirring to blend in the flour mixture.
3Add the evaporated milk. Stir to blend the sauce. Bring to a boil. Boil 1 minute, then reduce heat to simmer. The sauce should start to thicken.
4Add the chicken, vegetables, and seasonings. Stir to combine. Remove from heat.
Preheat oven to 425 degrees.
5for the crust: Measure the flour and salt into a bowl.
Add the shortening, cutting it into the flour with a fork or a pastry blender. Blend the shortening into the flour until the mixture looks like uncooked oatmeal. (not the instant oatmeal, the regular one.) Your dough should look like small, flat flakes. Add 3-4 Tbs. cold water. Mix quickly. If the dough seems dry, add 1 Tbs. cold water. The dough should clean the side of the bowl. That's when it is ready to roll.
6Prep your surface to roll out the dough. This batch of dough will make 2 crusts. (I usually make a double crust pie.) Flour your work surface and rolling pin.
Grab approx. 1/2 the dough and shape into a ball. Place on floured surface. Sprinkle with a little flour, and begin to roll out the dough. When you have the dough large enough to line your pan, stop rolling. Pick up the piece of dough and line your pan. Trim the edges as you like.
7Pour the filling into the dough-lined pan. Sprinkle with remaining 1 Tbs. of flour.
Repeat step 6 for the top crust. Finish the edges as you like. you can pleat them, rope them. or just crimp with a fork. You can make a lattice top if you prefer.
8Bake pie for 30=35 minutes until crust is golden brown. Remove from oven. Let the pie rest for 10 minutes to set up. Serves 4.
9Notes: I use a 1 qt. or 1.5 qt. casserole pan for the pot pie. I prefer a rectangular pan, but you can use whatever shape you like.
I recommend partially cooking the frozen vegetables.
You can use chicken broth, homemade or canned. Even chicken soup base/boullion. Any one will work.
I do find boullion to be saltier in flavor.
I prefer evaporated milk for a richer flavor. Whole, skim or even soy milk will work as well.
If you only want a single crust, halve the crust recipe.
You can use pre-made crusts. You can make biscuits for the top. You can serve this filling over noodles or rice. Enjoy!