Chicken Pot Pie

This recipe was supposed to be turkey, but I couldn't find any turkey breasts at Target....so then it became Chicken Pot Pie.  Oh well, what are you gonna do?

This recipe calls for dough...rolled into a pie crust...an art I have not mastered.  So towards the end you'll see a pretty sad looking bottom and top crust.  I refuse to think of this as a bad thing.  It's all going to the same place.  Plus, it should taste wonderful regardless of it not winning any "best in show" awards for outward appearances.

I feel like I should properly introduce my husband, Steven.  Everyone say, "Hi, Steve".  Here we are Billy Bob's earlier in December.  He's pretty hot.  I got me a good one.  He's my helper.  If I have a ton of time, I usually chop things up myself, but when I'm short on time he is my go-to chopper.  Today he chopped all of the veggies for me while I worked on the dough and cooking the chicken.  Love him.  He really helps prep time go by faster.

Anyway, so here we go with the recipe.

For the dough you need:

2 cups all-purpose flour

1/2 tsp salt

1/2 cup finely shredded cheddar cheese (I only had the regular size shredded cheese which may or may not have hindered my dough rolling experience)

2/3 cup shortening

1 tbsp butter, cubed

3 to 4 tbsp cold water (seriously, I put an ice cube in it to make sure it's super cold)

I used my Kitchenaide because I don't have a fancy schmancy food processor.  Mix the flour and salt, then add in the cheese until it's crumbly.  Then mix in the shortening and butter until it forms a thicker crumbly, coarse crust is forming.  Then slowly add in the water (while it's still mixing) until the dough forms a ball.

Divide the dough in half (form them into two balls wrapped in plastic wrap), with one half being slightly larger than the other (the larger one is your bottom crust).  Put in the fridge for 30 minutes while you prepare the rest of the pot pie.

Mixing the dough...

 While I mix the dough, I've got the chicken cooking...

 My hot helper, chopping the veggies.  If you don't have a hot helper to make prep time go by faster, I highly recommend finding one.  :)

The dough with the shortening, cheese, and butter.

The filling: 

1 cup diced peeled potatoes

1/2 cup thinly sliced carrots

1/3 cup chopped celery

1/4 cup chopped onion

1 garlic clove, minced

1 tbsp butter

1 cup chicken broth

2 tbsp all-purpose flour

1/2 cup milk

1 1/2 cups cubed cooked chicken

1/2 cup frozen peas (DANG IT!  I just realized I forgot the peas)

1/2 cup frozen corn 

1/2 tsp salt

1/4 tsp dried tarragon (I thought I had this ingredient...but I don't...so I used oregano instead)

1/4 tsp pepper

I cut up the chicken breasts and cooked them while I was preparing the crust.  Then I took a large saucepan and added all the veggies (minus the corn).  Cook the potatoes, celery, onion, carrots, garlic, and butter in a saucepan for about 5 minutes.  Add in the chicken broth, cover, and let it simmer for 10 minutes or until the veggies are tender.

In a small bowl combine flour and milk until smooth.  Gradually add to veggie mixture.  Bring to a boil for 2 minutes and stir.  Add remaining ingredients and let it simmer while you roll out the dough.

Roll out larger pastry ball to fit a 9 inch pie plate.  Put in pie plate and then pour the turkey and veggie mixture over it.  Roll out the second crust and place over filling.  Trim and seal the edges (I didn't do this because my top crust was pretty pathetic looking to begin with...and I didn't cut slits in it either...) Cut slits in the top.

Bake at 350 for 35-45 minutes or until crust is golden brown.

Veggies cooking.

 Adding in the flour and milk.

 Corn...no peas...(::frustrated sigh::) and seasonings.

 The dough getting ready to roll it out.

The laughable bottom crust.

Sorry for the blurry iPhone picture-this is with the filling in.

The disappointing top crust.  I'll master it one day.

Final product straight out of the oven.

And here's the final product.  It's edible and actually delicious.  Another success in our household.  A really great recipe for chilly nights and when you're longing for some comfort food.

Hope you enjoy it!  Happy cooking!