Chicken Pot Pie

My family LOVES this pot pie so much! I’ve been making it for years and years and years! I’m sooooo old. Sarah sobs. Haha.

Ingredients:

-crust-

2 cups flour

1/2 tsp salt

1/2 cup cold butter

3 Tbs shorting

3+ Tbs ice cold water

1 egg white, whisked

-filling-

4 Tbs butter

1 Tbs olive oil

1 large onion, chopped

3 carrots, cut into 1/2 inch dice

1 large parsnip or 2 small, cut into 1/2 inch dice

3 1/2 Tbs flour

1 1/2 cup chicken stock

2/3 cup white wine

3/4 cup whipping cream

1 cup frozen peas, thawed and drained

4 cups cooked chicken meat

1 Tbs fresh thyme, chopped

1 Tbs fresh parsley, chopped

salt and pepper

Directions:

preheat oven to 400

1) To make the crust, whisk together flour and salt. Using a pastry blender, cut in the shortening and butter until the mixture resembles coarse crumbs. Slowly add in the water, 1 Tbs at a time, tossing with a fork until the dough will form a ball. Remove the dough and dust with flour, wrap and refrigerate until it’s needed.

2) Heat 1 Tbs butter and the oil in a medium saucepan, Add the onion, carrots, and parsnip and cook until softened, about 10 minutes. Remove the vegetables from the pan with a slotted spoon.

3) Melt the remaining butter in the saucepan. Add the flour and cook 5 minutes, stirring constantly. Stir in the stock, and wine. Bring the sauce to a boil and continue boiling for 1 minute, stirring constantly.

4) Add the cream, peas, chicken , thyme, and parsley to the sauce. Season to taste with salt and pepper. Simmer for 2 minutes, stirring.

5) Transfer the chicken mixture to a DEEP DISH 9 inch pie pan or a 2 -quart baking dish… you can use a standard pie pan but you will have left over filling. You may have left over filling regardless… don’t worry, your family will pick at it until dinner is ready. Haha.

6) On a lightly floured surface, roll out the dough to 1/2 inch thickness. Reserving 1/4 of the dough for decoration if you wish. Lay the dough over the baking dish and turn over the edges so they fit the pan. With a fork press the crust to the rim of the pan to seal. Decorate as you please.

7) Brush the whisked egg white over the top of the crust. Make a couple holes for the steam to escape. Bake the pie until the pastry is golden brown, about 35 minutes. Then enjoy!

TIP- This pie has the tendency to spill over a bit… on the lowest rack of the oven place a baking sheet and fill 1/2 way with water. and then, place you pie on they 2nd lowest rack, this will save your oven and prevent smoking.