Ingredients

The following ingredients have 6 Servings
  • 1 ¼ cups all purpose flour
  • ½ teaspoon salt
  • ½ cup butter frozen
  • 4-5 tablespoons chilled water
  • ½ teaspoon cider vinegar
  • 5 tablespoons butter
  • 1 small onion finely chopped
  • 2 carrots peeled and chopped
  • 2 ribs celery chopped
  • 2 medium potatoes peeled and cut in small cubes
  • ⅓ cup flour
  • 2 ½ cups low sodium chicken broth
  • 2 teaspoons fresh thyme leaves
  • ½ teaspoon garlic powder
  • 3 cups diced or shredded chicken
  • Salt and pepper to taste
  • 1 egg
  • 1 tablespoon water

Instruction

  • Whisk together the flour and salt in a medium bowl.  Shred the frozen butter right into the bowl with the flour and stir to coat as you go so the butter does not clump together.  Stir the water and cider vinegar together. Add the water mixture 1 tablespoon at a time mixing with a fork just until the dough starts to clump and pull together. If needed use your hands to gently finish mixing the dough together. Form into a disk and wrap in plastic. Refrigerate for at least 2 hours up to overnight. 
  • Melt the butter in a Dutch oven or heavy pot. over medium low heat. Add the onions, carrots, and celery. Cook until the onions and celery are soft. Add the potatoes cooking for 2 minutes. Sprinkle the flour in and continue cooking for 2 minutes while stirring frequently. Stir in the chicken broth, thyme, and garlic powder.
  • Cook until the mixture thickens and the potatoes are almost fork tender. Add the chicken to the pot and season with salt and pepper to taste. Pour the chicken pot pie filling into a casserole dish or deep dish pie plate. 
  • Preheat oven to 350 degrees. 
  • After the dough has thoroughly chilled gently roll out the disk to a shape that fits your casserole dish. Roll it out on a well floured surface leaving about a 1 inch overhang.  Fold the piecrust or roll it around your rolling pin to move it to the dish.  Lay it over the chicken mixture tucking it in along the edge. 
  • Using a fork gently beat together the egg and water. Brush gently over the crust. Cut 3-4 vent holes in the crust. Bake for 40 minutes or until golden brown and bubbly. Finally let the pot pie cool for about 20 minutes before serving.