Well yesterday was a pretty gloomy, rainy day. And even though it was probably freakishly muggy and hot outside, I stayed indoors and enjoyed the opportunity to make a nice homemade, feel-good meal. Chicken Pot Pie. A delicious comfort food. Funny enough, when I made it last night, I forgot to add the chicken… to my chicken. pot. pie. Hm. Time to get the head examined I guess. 🙂 The good news is, though, that even without the chicken, it was oh-so-dee-vine!
This meal is completely shelf stable, so enjoy it any time you feel the need for some homemade lovin!
Chicken Pot Pie
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- 2 cups flour (I used half white and half wheat)
- 1/2 tsp salt
- 2/3 cup shortening
- cold water (anywhere from 6-10 Tbsp)
- 2 cans condensed cream of chicken soup
- 2 cans mixed vegetables, not drained (I like the kind with potatoes in it)
- 1 pint canned chicken (apparently this is optional :))
- 2 tsp onion powder
- 1 Tbsp dried parsley
- 1/2 tsp ground black pepper
- Start with the crust. Stir together the flour and salt, then cut in the shortening until the chunks are about pea-size.
- Push the mixture over to one side and then sprinkle in 1 Tbsp of the cold water over a small part of the flour next to the empty side. Gently toss the moistened area with a fork and move it into the open side of the bowl. Repeat, using 1 Tbsp of water at a time. The key to a good crust is to not play with it too much.
- Once it’s all moist, divide it into two equal parts and form into a ball. Wrap each one in plastic wrap and put them in the fridge to chill for a bit.
- While the dough is chilling, make the filling. It’s as simple as: open the cans, dump them in a large mixing bowl, add your seasonings, and give it a stir. Walah. Filling done. (Note: you don’t need to add salt–the cream of chicken has plenty in it, along with the pie crust as well.)
- Set your filling and get your chilled dough out of the fridge. Roll out one of the dough balls on a lightly floured surface. Place it in the bottom of a pie plate and press it up against the sides. (Don’t worry about making it pretty… it’s gonna get covered. :))
- Next, pour in the filling. Roll out your second half of dough and place it on top of the filling. Trim off the extra crust by using a knife to follow around the edge of the pie plate, cutting off the excess as you go. Pinch the top and bottom crust together by using your thumbs (or a fork) and pressing down to squish them together and make a pretty border in the process.
- Side note: Depending on how deep your pie dish is, you may or may not have more filling than your pie dish can hold. I did, so I made a small little individual sized pot pie in a small 4″ cake pan with the left over dough and filling. It was so cute. 🙂
- Make a few slits in the top of your pie to allow the steam to escape.
- Bake at 425 ºF for about 30-40 minutes, or until the crust is golden brown. Enjoy!
Recipe originally from Safely Gathered In