Chicken Pot Pie

Chicken pot pie is comfort food for sure. It is one of those 'cold weather' foods. We haven't had much cold weather yet but this is worth repeating if it does happen. This has a good basic filling. I think next time I will try puff pastry for the crust for a change.

CHICKEN POT PIE

Crust:
2-1/2 cups all-purpose flour
1 teaspoon salt
1/2 cup shortening
1/2 cup butter
1/3 cup plus 1 tablespoon ice cold water

Mix flour and salt together. Cut in butter and shortening until well incorporated into dry ingredients. Add ice water. Mix just until just together. Split dough in two and wrap in plastic wrap and chill for 20 minutes.

Filling:
2 cups boiled chicken, chopped (I used boneless chicken breasts)
Salt and pepper to taste
1/3 cup butter
1/3 cup flour
1/3 cup onion, diced fine
1 cup sliced fresh mushrooms
1 cup frozen peas, steamed for 5 minutes
1 small can carrots, drained
2 cups chicken broth
1 cup milk

Saute onions and mushrooms in butter. Add flour and stir until no longer white. Stir in broth and milk and bring to a simmer. Stir in chicken, peas, and carrots. Salt and pepper to taste.

Roll out pie dough and place in bottom of a 9 inch pie plate. Add filling. Roll out top crust and place over filling. Cut slits in top to let steam escape. Bake at 425 degrees for 30-35 minutes until light golden brown.