~Cool , damp fall night~

I am starting to see the leaves turn color by the highways and the maples are touched with color. Today is cool and damp, just right for comfort food. I am in the mood for chicken pot pie and biscuits, some warm apple cider. mmmmmmmmmmm

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.

My pie crust with an egg wash, just going into the oven.

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.
My recipe:

Pie crust

Sift 2 cups of flour
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.

Filling

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

salt

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!

~ENJOY~