chicken pot pie

How To Make chicken pot pie

• Step 1
  Assemble the crust as follows: In a food processor, combine the flour, salt and virgin coconut oil. Pulse until crumbly.
• Step 2
  Add a little milk, pulse, add a little more, pulse until the ball of dough comes together, then remove from processor and divide in two portions.
• Step 3
  Roll out on a floured surface and put the first crust into your pie pan. Reserve the other portion until you have the filling ready.
• Step 4
  In a large bowl, combine the chicken, carrot, potato, and mushrooms.
• Step 5
  Prepare the cream of chicken soup as follows: Melt the butter in a saucepan over medium/low heat. Add 1/4 cup of the flour and stir until it is all absorbed.
• Step 6
  Then, a little at a time, add the chicken stock, stirring in thoroughly so it won't get lumpy.
• Step 7
  When all the chicken stock is in, add the salt, pepper and poultry seasoning. Stir to combine.
• Step 8
  Put 1/4 cup of warm water in a small bowl and stir the remaining 1/4 cup of flour into it. Then as the soup is simmering, gradually add the flour/water mixture stirring well and constantly so it won't scorch.
• Step 9
  When it is quite thick, add, stirring, 1/2 cup of light cream, and heat a little bit more.
• Step 10
  Add some of the cream of chicken soup into the vegetable/chicken mixture. Continue to add the soup and stir until all the ingredients are very moist but not runny.
• Step 11
  Pour the filling into the prepared crust and spread evenly.
• Step 12
  Roll out the second portion of pastry dough, cut a few vent holes in it and place it on top of the pot pie. Turn the top crust over and under the bottom crust and flute the edges.
• Step 13
  Bake at 350 degrees F. for about 1 1/4 hours - until the top crust is browning nicely.
• Step 14
  Allow to cool for 30 minutes before serving.
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