Granny's Chicken Pot Pie

1
Dannell M

By
@Dannell

Like Marie Callendar's without the bad service!

Rating:
★★★★★ 1 vote
Comments:
Serves:
4
Prep:
30 Min
Cook:
45 Min
Method:
Bake

Ingredients

FILLING:

2
chicken breasts, boneless and skinless
2 c
chicken broth
1/2 c
onion, diced
1 clove
garlic, minced
1/2 c
celery
1
carrot, cut into chunks
2
potatoes, peeled & cubed
1/2 c
green beans, cut into 3/4" pieces
1 1/2 c
heavy cream, or half & half
3 Tbsp
butter
1/3 c
flour
1 Tbsp
parsley, chopped
1 tsp
thyme, leaves

PIE CRUST

4 c
flour
1 3/4 c
crisco shortening
1 Tbsp
sugar
2 tsp
salt
1 Tbsp
vinegar
1
egg
1/2 c
water

Step-By-Step

1Using a medium saucepan, place the chicken breasts, chicken broth, salt and pepper. Bring to a boil and reduce to low heat. Cover and simmer for 15-20 minutes, until chicken is almost cooked through.
2Meanwhile, in a small sauce pan add the carrots and potatoes, cover with water. Boil, reduce heat and cook until about half done. Blanch green beans. Remove vegi's from water into a bowl.
3Now the chicken should be ready. Remove the chicken and let cool. Cut into cubes. Pour 1 cup of the chicken broth into a measuring cup. Allow to cool while you're doing the vegi's. Once the vegi's are done combine the cream with the 1 cup of broth.
4In the same pan the chicken was cooked in, melt butter over medium heat. Add the onion and celery. Saute, stirring, for 3 minutes. Stir in flour until well blended.
5Gradually stir in broth mixture and the herbs. Simmer, stirring constantly, until the sauce thickens and boils. Add the chicken and vegetables to the broth and stir to combine.
6Line one deep dish pie plate with one of the pie crusts and ladle the chicken filling into it. filling it almost to the top. (Or prepare your mini pie tins). I always make my pie crust dough ahead of time and have balls of dough in the freezer. I let them thaw for about 45 minutes before rolling them out. I prefer to make mini pies in jumbo muffin tins, or large ramekins.
7Cover mixture with second pastry, making sure to seal the top & bottom crusts by pinching them together. This will keep the filling from leaking out. Cut a couple of vent holes in the pastry top. Cut foil strips to wrap the edges of the pie to prevent buring.
8Bake at 400 degrees for 25 minutes, then remove the foil strips and bake for an additional 5 minutes or until the crust is golden brown. The filling will be very hot! Let cool for 10 minutes and serve.

About Granny's Chicken Pot Pie

Course/Dish: Chicken, Casseroles, Savory Pies
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, Heirloom