Chicken Pot Pie

Crust

1 ½ cups flour
½ teaspoon salt
½ cup butter, cold
2-3 tablespoons ice water

  1. Combine flour and salt in a large bowl. Cut in butter with a pastry knife.

  2. Add water slowly until dough forms a ball. Dust with flour and wrap dough in wax paper. Chill for at least two hours.

Filling

2 tablespoons butter
1 onion, chopped
3 carrots, chopped
4 potatoes, cubed
2 tablespoons butter
3 tablespoons flour
2 cups chicken stock
¾ cup heavy cream
¾ cup frozen peas
12 oz cooked chicken, chopped
1 teaspoon dried thyme
salt and pepper to taste

  1. Melt 2 tablespoons butter in pan. Cook onion, carrots and potatoes until soft. Remove from pan and set aside.

  2. Melt 2 tablespoons butter and add flour. Cook 2 minutes. Stir in chicken stock and bring to a boil.

  3. Add the cream, peas, chicken, cooked vegetables, thyme, and salt and pepper to the pan and simmer for 1 minute. Transfer to an 8-cup pie dish.

  4. Roll out the crust dough to ½ inch thick, and cover the pan. Bake 35 minutes at 400F, or until the crust is golden.



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