We’ve had friends in town for the week and we’ve been very busy doing a bunch of fun things around Portland, like going to the zoo, checking out Mt. Hood, and heading to the coast twice. After a long day wandering around the zoo, I picked up a roasted chicken at the store to use in a pot pie – it was much too hot to roast my own. I adapted the recipe for the filling from a Cooking Light magazine and got the recipe for the crust from my dear friend Currié. It was really easy to make and tasted fantastic! My friends have only had frozen pot pies and were excited to try a homemade one. They both really loved it as did the rest of us. We all had seconds and finished the entire pie.
How to Make a Chicken Pot Pie:
- 2 cups of flour
- 1 tsp salt
- 2/3 cup of shortening
- 5-7 tbsp ice-cold water
Place one cup of flour in a bowl; next, add the teaspoon of salt followed by the second cup of flour then add 5-7 tablespoons of ice water. Cut in the shortening with a pastry blender until the mixture resembles a coarse meal. Gently press mixture into a circle and cover with plastic wrap and refrigerate until ready to use.
- 4 cups of Chicken Broth, divided
- 4-5 red potatoes, diced
- 2 carrots, sliced
- 1 tbsp butter
- 1/2 sweet yellow onion, diced
- 8 oz of button mushrooms, sliced
- 1 clove of garlic, minced
- Meat from one small roasted chicken, shredded
- 1/2 cup of frozen peas, thawed
- 4-5 tbsp corn starch
- Sea salt and freshly cracked pepper, to taste
- Thyme, to taste
Remove the dough from the refrigerator and roll out. Place dough on top of the filling, pressing to the edge of the dish. Cut 4-5 slits in top of crust to allow steam to escape.
Cover the edges of the crust with tin foil to prevent burning. Bake for 45 minutes or until the crust is golden brown. Let stand for 10 minutes before serving. Enjoy.