Homestyle chicken pot pie to satisfy a large crowd

Chicken pot pie is a hearty meal that can serve a large crowd. It is a dish that is easy to prepare and cook and will taste better than any store bought chicken pot pie you have ever had. Making a home style chicken pot pie will help you to know exactly what ingredients are going into your food and create a fresh and tasty meal for your family.

To make a homestyle chicken pot pie, you will first need to prepare the crust.

The ingredients for the crust for a homestyle chicken pot pie are as follows:

2 2/3 Cups of unbleached flour
1 Cup Shortening
1 teaspoon of ground sea salt
7-8 tablespoons of ice water

Directions

Combine unbleached flour, sea salt and shortening until the flour is moistened and add water. Continue to mix until the dough forms into a ball. It may be necessary to add an additional one to two tablespoons of water during this process. Divide the dough in half and flatten into discs on a floured surface. Take one section and use a rolling pin to continue to flatten into a round disc and place it into a prepared, lightly greased pie or baking pan and place in refrigerator until ready to use. Flatten the other disc using the same process, wrap in plastic wrap or a Ziploc bag and place in refrigerator until ready to use.

To create the filling of a homestyle chicken pot pie does take a little bit of time but is a delectable dish that everyone will enjoy. The ingredients and directions for creating the filling of a home style chicken pot pie are as follows:

4 Chicken Breasts, thawed
1 onion
1 15 oz. can each peas and corn
3 carrots, sliced
2 cloves of garlic, minced
1 tbsp. each olive oil and unsalted butter
1/3 cup unbleached flour
2/3 cup milk
1 15 oz. can chicken broth
Freshly ground sea salt and freshly ground black pepper

To prepare the filling, the first step is to place the olive oil and butter in a large skillet. Cube the chicken and place in the skillet, cooking at medium temperature until the chicken is no longer pink and the juices run clear. Meanwhile, mince the garlic, cut the onion and the carrots, drain the water from the peas and the corn and add each to the skillet, mixing to blend all ingredients.

Gradually add the flour to the skillet and cook until a paste is formed, stirring frequently. Add the milk and the chicken broth and stir well. Season with freshly ground sea salt and freshly ground black pepper and allow to cook for approximately twenty minutes or until mixture has thickened.

Remove both pie crusts from the refrigerator. Carefully pour the filling into the pie crust that has been in the prepared pan and top with the second pie crust. The top crust will need to be cut in order for steam to be released. This can be done either by creating a slit with a knife or getting a bit creative before topping the pan with the crust. If you’d like to create a decorative looking pot pie, you can use a cookie cutter to create openings in the crust and place the crust over the filling. Place the shapes you removed on top of the crust, but not covering the openings.

Bake the pot pie in an oven that has been preheated to 350 degrees for approximately 45 minutes and the crust has achieved a rich shade of golden brown.

This homestyle chicken pot pie will feed and satisfy a large crowd. The ingredients are affordable and this recipe is easy to make. If desired, the mixture of canned and fresh vegetables can be substituted with a 10 ounce package of mixed frozen vegetables and the preparation directions remain the same.