Chicken Pot Pie
A homemade comfort meal at it's finest. A simple dish but so delicious and flavorful! This is requested often in my household. I use a rotisserie chicken for extra flavor but any cooked chicken will work.
Servings 8 people
Calories 630kcal
Ingredients
For the dough
- 2 cups flour
- 1 tsp salt
- 3/4 cup lard
- 1/2 cup cold water
For the filling
- 1/2 cup butter
- 1/2 cup flour
- 4 cups chicken broth
- 1 tsp salt
- 1/2 tsp fresh ground black pepper
- 1/2 tsp dried parsley
- 2 carrots chopped
- 2 potatoes peeled and cubed
- 1/4 onion diced
- 2 celery stalks chopped
- 2 1/2 cups cooked chicken chopped
- 1 egg beaten
Instructions
For the dough
- Combine flour and salt in a large bowl. Cut in lard until mixture resembles course crumbs. Stir water into mixture until it forms a ball. Divide dough in half and shape into discs. Wrap with plastic and refrigerate 5 hours or overnight
- Roll out one dough to fit the bottom of a 9 inch deep dish pie plate. Roll out top crust and set aside
- Preheat oven to 375 degrees F
For the filling
- Bring pot of water to boil, add carrots and potatoes and boil about 8 minutes or until fork tender, drain and set aside
- Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in chicken broth, whisk constantly and let come to a simmer until thickened. Add in salt, pepper, parsley, carrots, potatoes, onion, celery, and chicken, mix well.
- Pour mixture over bottom pie crust. Cover with top crust and seal edges. Cut away excess dough. Brush beaten egg on top crust. Cut slits into top crust
- Bake in preheated oven for about 40 minutes or until crust is golden brown and filling is bubbly
Notes
May add 1/2 cup of frozen peas to filling.