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.
- 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 pre-baked).
- 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.