Chicken Pot Pie | Anchors Aweigh


Chicken Pot Pie

I have been making this recipe since Parker and I got married, and it never fails. I grew up on this homemade chicken pot pie, and I am excited for future Phelps babies to enjoy it too! The recipe is slightly involved, but it's worth it.


Pie Filling                                                                 
1 1/2 cups cooked chicken                                        
1/2 cup milk                                                              
2 cans cream of potato soup                                     
1 can veg-all, drained                                                            
1/2 tsp thyme
1/2 tsp black pepper

2 cups flour
1 cup crisco
1 tsp salt
4 Tbs ice water

Not pictured: chicken- it was already cooking :)

Preheat oven to 350 degrees. Mix all pie filling ingredients together, set aside. Begin making your crust by mixing flour and salt. Cut in the crisco with a fork, and add water 1 T at a time, mixing well after each. Rub flour on your hands so the dough won't stick together. Pat dough in a ball and cut in half with a knife for a top and bottom pie crust. The bottom crust needs to be slightly larger, so make one half a little bigger than the other.

Roll larger portion of dough onto a pastry cloth or paper towel with flour, and place dough in the pie plate. Pour mixed pie filling ingredients into uncooked pie shell.

Roll out remaining dough and add to the top of the pie. Place in preheated oven and bake 45 minutes or until crust edges are golden brown. Let cool 5 minutes and enjoy!

Note: The crust is what makes this recipe. It is a lot more work than just buying an already made crust at the store, but I promise it's worth it.

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