This is the recipe for Chicken Pot Pie that my mother-in-law makes. It’s based on the Betty Crocker recipe, with a few variations. The crust I use for this is her mom’s.
Chicken Pot Pie
- 3 cups cooked chicken pieces I boil mine, but Mary Kay pressure cooks hers. You could also just use a rotisserie chicken from the grocery store
- 1/2 cup butter
- 1/2 cup flour
- 1 medium onion diced (I just use 1/2 cup, but I don’t like mine really oniony)
- 3 cups broth
- 1 1/4 cups milk
- 16 oz. bag of mixed vegetables
- 3 cups flour
- 1 cup shortening
- 1 teaspoon salt
- 1/2 cup ice cold water
Start by putting you chicken on to boil (if it’s not precooked).
While it’s cooking, make your crust.
In a large bowl, put flour, shortening, and salt in a bowl. Mix together using a pastry cutter.
Then add water a little at a time until well blended and easy to work handle. This will make 3 single pie crusts but it just about right for a very large pot pie.
Go ahead and put your bottom crust in your favorite baking dish. I like to use corning ware for my pot pies.
Once your chicken is cooked, tear into small pieces and set aside.
Preheat oven to 350.
In a pan on the stove, over medium heat melt butter.
Mix in flour, blending well, then add diced onion.
Pour in broth and milk, mixing well.
Add mixed vegetables and chicken.
Cook until boiling.
Pour into prepared pan.
Add top crust.
Put in oven and bake for approximately 1 hour, or until crust is slightly browned.
Eat right away for warm runny filling, or allow to cool for thicker filling.