Chicken Pot Pie - With Fall Veggies
As we transition into fall I love something warm and comforting for dinner. I also love finding ways to eat more veggies while enjoying something delicious. I came up with this Chicken Pot Pie recipe, and let me tell you it was a crowd favorite. I’m from Texas so any sort of pie is important to me. This recipe is super flakey while being filling but not too heavy. If you have extra veggies on hand or want to make it vegetarian it is easily adaptable. I hope you and your loved ones will enjoy this as much as me and my family did! - Grace Wathen
Ingredients
For the Crust 2 2/3 Cups All Purpose Flour
1 Pinch of Salt
1 Cup Crisco ( or shortening)
6-10 TBS Cold Water
For the Filling 3 Small Chicken Breasts
1 Large Carrot
2 Stalks Celery
1 Potato
1 Kohlrabi bulb ( or turnip )
1 Small Onion
2 Garlic Cloves
Sprinkle of Herbes de Provance
1 Pinch Salt
1/4 Cup Heavy Cream
1 Cup Chicken Broth
1/4 cup Flour
Directions:
Step 1
Heat oven to 425 degrees
Step 2
make your crust by combining Crisco and flour. Cut the Crisco in until it is grainy. Add salt and slowly add water until a dough is formed. Place the dough in the fridge to chill for at least 20 minutes.
Step 3
Chop chicken into bite-size pieces and throw into a heavy bottom pot with some oil, and brown the chicken. Once the chicken is cooked through remove and set to the side.
Step 4
In the same pot throw in a cut onion as well as garlic and start to let them carmelize. While it is carmelizing chop the rest of your veggies into small pieces. Put the rest of the veggies in and add the chicken broth. Cook on low until the veggies are soft. Add in your seasoning and mix. ( if you need to add more broth while the veggies get soft do so. )
Step 5
Add your heavy cream and flour to the pot over low heat and let the veggies get coated in the mix. Add back the chicken and make sure your veggies and chicken are mixed.
Step 6
Take half the dough and roll it into a circle for the bottom of the pan. Make sure it is pressed into the rim of the pan so it doesn’t slip. Add your mix. Roll out the rest of your dough and add it to the top of the pie. Seal your crimp edges so the pie crust is sealed. Add a few small cuts for the steam to escape and bake for 25 minutes or until golden. ( I like to egg wash the crust so it browns nicely)
Enjoy!
Grace Wathen