Chicken Pot Pie Print this recipe
Decadent, rich, steaming, lovely pie! It’s just SO good. This is a little more involved than the recipes above, but boy is it worth it on a cold winter day. MMMM-MMMM!

2-3 cups Crockpot Poached Chicken, cut in bite-sized cubes or chunks
4 cups carrots and peeled potatoes—in whatever proportions you like—cubed in ¼ or ½ inch dice, and steamed until just tender
1 cup frozen peas
1 medium onion, very finely chopped
1 stick of celery, diced very finely

Sauce veloute:

3 Tbs butter
4 Tbs flour
4 cups broth from poaching the chicken, hot
1 cup heavy cream
Salt and pepper to taste

Flaky pie crust:

1 cup all-purpose flour
6 Tbs cold butter
1 Tbs vegetable shortening or lard
½ tspn salt
1/3 cup or so of ice water

1. Make the pie crust:

a. mix the flour and salt in a mixing bowl.
b. add the butter, cubed, and the lard to the flour
c. with a pastry blender, a fork, a pair of butter knives, or your fingers working very quickly, mash the shortening and butter into the flour until it is incorporated but there are still pieces of butter up to pea size, and the mixture is moving toward the consistency of cornmeal.

Recipe cont'd...