Chicken Pot Pie

A little bit of work, but well worth the effort! I double this recipe and it makes 4 potpies in an 8" square foil pan that freeze very well!

Pie Crust
2 1/2 cups flour
1 tsp salt
1 tsp sugar
2 sticks butter (unsalted)
4-10 Tbsp ice water -- add water by the Tbsp until it is pie crust consistency (The amount fluctuates depending on the temp and consistency of your butter.)

Filling
2 1/2 cups cooked cubed chicken (or turkey)
2 cups fresh/frozen peas
1/4 cup chopped onion
3 large carrots sliced
2 med/large potatoes peeled, cubed and parboiled

White Sauce
6 Tbsp butter
6 Tbsp flour
2 cup half-half
1 cup chicken broth
1 tsp salt
1 tsp pepper

Instructions:
Roll out 2/3 of pie dough and place in the bottom of two 8" square foil pans. (Save 1/3 for the tops of the pies.) Make white sauce in sauce pan by melting butter and stirring in flour with a whisk until smooth and bubbly. Whisk in half-half, chicken broth, salt & pepper. Continue cooking, stirring occasionally until sauce thickens. Stir hot sauce into a large bowl with the remaining filling ingredients. Pour filling ingredients into pie crust. Roll out remaining pie crust and place on top of filling. Flute edges to seal. Make three small slits in the top of the crust and lightly brush with milk. Bake for 50-60 minutes at 375 degrees.

These freeze REALLY well. However, they must be THAWED before baking. I will usually pull mine out a day ahead of time and put in the fridge. . . . Enjoy!

Chicken Pot Pie with Sweet Potatoes & Peas

Crust
1 cup flour - I'd like to try wheat flour but haven't yet
½ tsp. salt
¼ cup and 2 Tbsp shortening
3 Tbsp. cold water

Filling
¼ cup butter
¼ cup wheat flour
1 Tbsp. finely chopped onion
2 cups chicken broth (2 cups water and 2 bullion cubes)
1 ½ cups cooked chicken, chopped
¾ to 1 cup Broccoli crowns, chopped (nuke for 1 minute in the microwave).
1/2 cup frozen peas1 sweet potato, peeled and cubed (I recommend nuking it in the microwave for 3 minutes. This will speed up the cooking time).

1. In a large bowl, combine 1 cup flour, 1/2 tsp of salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
2. Preheat oven to 400 degrees F.
3. In a large saucepan, melt ¼ cup butter. Blend in wheat flour and onion. Gradually stir in chicken broth. Cook, stirring constantly until smooth and thickened. Stir in chicken, broccoli, peas, and sweet potatoes. Mix well and pour bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top and allow steam to escape.
4. Bake in the preheated oven for 30 minutes, or until pastry is golden brown, and filling is bubbly.