Recently I had some extra chicken and decided to use it up by making a chicken pot pie. It’s so yummy and the ultimate comfort food! You can definitely use turkey as well. I’ve never been one to love heated up left over meat of any kind unless its doused in gravy. I will eat cold meat but reheating left over meat is something I try to avoid. This recipe solves the dilemma very quickly and tastily 🙂
For the pastry, I’ve used the same recipe for years and years and its definitely a no fail recipe.
1 lb Tenderflake shortening
5 1/2 cups all purpose flour
1 tsp salt
Using a pastry blender or two knives cut the shortening into the flour and salt mixture until it resembles a coarse crumble.
1 cup cold water (250 ml)
1 Tblsp vinegar
Mix the wet ingredients together. Add to flour/shortening mixture and knead until it comes together in a ball. Add the wet ingredients a bit at a time as sometimes you don’t need the entire 1 cup of fluid.
If the dough is too sticky chill it for an hour or two. Roll it out on a floured surface and line a 9″ pie plate. Prick the bottom surface with a fork in several spots to prevent the pastry from puffing up. Set aside and prepare the filling
2 cups of diced chicken, white and dark meat
2 large carrots diced
2 stalks of celery diced
1 small onion or 1/2 medium onion diced
1/2 bulb of fennel sliced thin and chopped
2 russet potatoes peeled and chopped.
1 cup sliced cremini , button or shitaki mushrooms
1 litre of chicken stock (store bought or home made)
salt and pepper to taste
Thyme fresh or dried or any other seasoning you feel like adding.
1/4 – 1/3 all purpose flour for thickening
Add the vegetables and saute until becoming translucent and slightly carmelizing. Add chicken and chicken stock and stir well. Mix the flour in 1/2 cup of stock or water and add to vegetable/chicken mixture. Cook until thickened and then pour into pastry shell.
** If you want it to be gluten free, you can use Gluten Free gravy mix instead of an all purpose roux for the thickener as well as a gluten free pastry mix for the crusts.
Roll out second round of pastry and add top layer. Add a few slices to top to act as air vents.
Depending on how deep the pie plate is this may make two pies. If I have too much for one pie but not enough for a full second pie I have put the remainder in a small casserole dish and use pastry for the top layer. Its a little lighter for a meal than having 2 layers of pie crust. Just as tasty though!! 🙂
Bake in a 350 degree F oven for 40 min or until the crust is lightly browned.
You can serve with a side salad or coleslaw. So delicious!!
I hope you give this a try. The picture above should have a darker crust but my oven was starting to give me grief and I couldn’t set the temperature accurately. Still waiting for my new oven to be delivered! Yay!!
LIVE LIFE FULLY ❤ – Charlene