Try it tonight!
Chicken Pot Pie
2 cups cooked chicken, shredded (cook it any way you would like-boiled, baked, rotisserie)
4 medium potatoes, peeled, diced and boiled in salted water til fork tender, then drained
1 1/2 c frozen peas
1 1/2 c frozen carrots
2 stalks celery, cut in half lengthwise, then diced
1/2 yellow onion, diced
Place all ingredients in a 9X13 inch pan. Set aside while you get the sauce and crust ready.
Black Pepper Crust
2 cups AP flour
12 TBSP cold butter, cut into small pieces
1 tsp Kosher salt
1 tsp gound black pepper
UP TO 1 cup ice cold water
In a food processor using blade attachment OR stand mixer using paddle attachment, add flour and butter and seasonings together, pulsing/mixing until butter is incorporated into flour. While food processor/stand mixer is on, stream in water very slowly, stopping when it starts to come together into a ball. Remove dough and wrap in plastic wrap and place in fridge for 30 minutes.
Sauce
1/4 c butter
1/4 c flour
14 ounce can of chicken broth
1/3 c milk
1 tsp ground black pepper
1 tsp dried thyme
1/2 tsp nutmeg
salt to taste
In a 2 qt sauce pan, melt butter. Once butter is melted, add flour and whisk together until smooth, cooking flour for 2 minutes. Add chicken broth, milk and all seasonings (except salt). Bring to a boil, whisking continually. Sauce will thicken only when it is brought to a boil. Once it has thickened, remove from heat. Taste to check for saltiness. Add salt only if needed. Pour sauce over chicken and vegetables, stirring til everything is coated.
Assembly
Preheat oven to 350 degrees F. Roll the chilled dough on a floured surface, into a 9X13 inch rectangle. Roll dough to about 1/4 inch thickness. Place dough on pot pie filling, cutting off extra dough that may be on the sides. Bake at 350 degrees F for one hour, until crust is browned and filling is bubbling. Remove from oven once baked and let it rest 5 minutes before serving.
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