Chicken Pot Pie The Nerd Eats

Chicken Pot Pie

Betty Crocker Pie Crust Recipe (click here for Betty Site)


Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).

Gather pastry into a ball. Divide in half and shape into 2 flattened rounds on lightly floured surface. Wrap flattened rounds of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Roll one round on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside-down 10-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.



Heat the butter and oil in a large skillet. Add onion and garlic and saute for about 3 minutes. Add cut up cut up chicken and vegetables and cook until chicken is browned. Layer in your salt and pepper. Add the flour, stirring constantly so it doesn't burn, creating a roux. Slowly add broth (You may not need it all or you made need more. Check for a nice creamy consistency that you like.) stirring constantly. Add the milk. Bring to a boil and let it simmer for 5 to 10 minutes.

By this time, you have the bottom crust in place in a pie dish. Pour the filling into the crust. Put on the top crust, pinch together and flute. Make a few slits on the top. Cover the outer 2 inches with foil so as not to burn it. Place in a 350° for 20 minutes. Remove the foil and bake for another 10 minutes until crust is nice and light brown.

Dig in!