Lots of chicken of course....Cream and butter...I am sure you could do fat free, but this is comfort food so I have made my original recipe that makes me think of home. Cooked vegetables, no veg all this time.
Now mind you I got a phone call and everyone was coming home as the chicken pot pie came out of the oven....no biscuit pictures, no finished pie pictures, no table setting, I just plain forgot so the story ends here. Well, not really....it was so good and it got gobbled up really fast. It just looked so nice and I am mad at myself for forgetting to take pictures.
Sift 2 cups of flour
add 1 tsp. salt
add 1 tsp. salt
1/2 cup cooking oil
3 TBL of ice water
Mix together and cover with a damp cloth, this is a two crust pie, but I use it on a 9x13 pan.
1 roasting chicken cut up. I use 4 chicken breast that I have cooked for about 40 minutes in the oven at 375 degrees. Cook chicken and cut into bite size pieces. Put aside.
1/2 pounds small white onions, I rough cut 2 lg. onions
2 cups of celery 1 in slices
2 cups of carrots 1 in slices
5 TBL butter
1/3 cup all purpose flour
1 cup half and half
1/4 tsp pepper
1 10 oz package of frozen peas, thawed and drained.
1 1/2 cups of chicken broth.
2 crust pie pastry
1 egg yolk
In a saucepan cook all vegetables, except peas, for about 10 min. Set aside.
In a 1 1/2 qt saucepan over med heat, into hot butter stir flour until blended. Gradually stir in half and half. 1 1/4 tsp. salt, pepper and cook stirring constantly, just to boiling; pour over cooked vegetables in sauce pot. Stir in Chicken and peas and then pour mixture into a 9x13 baking dish.
Preheat oven to 400 degrees.
Roll out pie crust to 11x15.
Fit crust loosely over chicken mixture.
In a small bowl beat egg yolk with 1 tsp of water. Brush pie crust with beaten mixture. Make slits in pie crust. Bake for 40 minutes or until hot and bubbly. Make 9 servings.
The original recipe came from a 1970 Good Housekeeping cookbook. I have changed it a bit over the years, but it is always a favorite in my home!