Troy and Taylor love this. I enjoy it as well. I think I could make it every week and they would be happy. Not low fat, but many of my recipes aren't. Just serve it with a green salad and fill up on that first. :-)
Chicken Pot Pie
4 chicken breast halves, boiled and diced
2 potatoes, peeled,diced, and cooked (leftover baked potatoes work great)
2 c. frozen vegetables--peas and carrots, corn, or a combination of all
3 ribs celery, chopped
1 sm. or 1/2 lg. onion,chopped
1/2 c. butter
1/2 c. flour
2 c. chicken broth (use 2 c. water from boiling chicken and 2 tsp. chicken bouillon)
1 c. milk (I use skim and it works great)
1 tsp. garlic salt
1/4 tsp. black pepper
In a 9" x 13" pan, combine chicken, potatoes, and vegetables. Set aside.
Melt butter in large saucepan. Add celery and onion, cook over medium heat until soft. Add flour, salt and pepper; blend well. Stir in chicken broth and milk. Whisk constantly over medium heat until sauce thickens, abt. 2-3 minutes.
Pour sauce evenly over chicken and vegetables. Run a rubber scraper around the edges of the pan to allow sauce to run down between the chicken mixture and the sides of the pan. Cover with crust.
Pie Crust (for double 9" pie or for 9" x 13" pan)
2 c. all-purpose flour
1 tsp. salt
3/4 c. shortening (chilled and cubed)
4-8 Tbsp. ice cold water or seltzer water
Blend flour and salt in mixing bowl. Cut shortening into flour mixture using pastry blender until mixture resembles coarse crumbs. Sprinkle 4 Tbsp. water or seltzer over crumbs and continue to blend. Add more water as needed, until dough holds together but is not sticky. Form dough into a ball. Cut two 15" long pieces of wax or parchment paper. Lay dough on one piece, flatten with hands, then lay second piece on top. Roll into a rectangle, approx. 10" x 14" or so and abt. 1/8" thick. Remove top layer of wax paper, carefully invert dough, and lay over the top of the pie filling. Peel bottom layer of wax paper off and discard. Flute edges of crust or tuck down the sides of the pan. Cut long slits in the top for air to escape.
Brush top of crust w/ milk, if desired. This will help the crust to brown.
Bake pie at 400 degrees for 40 minutes. Serves 6-8.
