Chicken Pot Pie

Adapted from A Taste of Richmond Cookbook, Eden Dixon

Sometimes you just can't go wrong when you serve the classics. This chicken pot pie recipe is delicious! I have yet to find a chicken pot pie recipe I like better. I make the pie crust from scratch, but you can also use store bought pie crusts. See pie crust recipe below.

Ingredients:

1 cup potato, diced

1 cup chopped onion

1 cup celery, diced

1 cup chopped carrot

1/3 cup melted butter

1/2 cup all purpose flour

2 cups chicken broth

1 cup milk

salt and pepper to taste

4 cups chopped cooked chicken

2 pie crusts

Preheat oven to 400. Saute onion, celery, carrots and potatoes in butter for 10 minutes. Add flour to sauteed mixture. stirring well. Cook one minute stirring constantly. Combine broth and milk. Gradually stir into mixture. Cook over medium heat stirring constantly until thickened and bubbly. Stir in salt and pepper. Add chicken and stir well. Pour into casserole dish and top with pie shells. Cut slits to allow steam to escape. Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.

Basic Pie Crust:

Recipe from Eden Dixon

Ingredients:

2 cups all purpose OR pastry flour

1/2 tsp. salt

1 cup shortening

Ice water to make soft dough

Combine flour and salt. Cut in shortening to the size of peas. Gradually add ice water to form a soft dough. Divide into two disks, wrap in plastic wrap and refrigerate for 10 minutes. Shape as desired.