Homemade Chicken Pot Pie

Last Sunday I was craving Chicken Pot Pie (CPP) for dinner. With winter still in full effort here in Utah I was majorly craving some winter comfort food. Because of  the tediousness of making the crust, sauce and ingredients; chicken pot pie is no easy task. It is hard to see all that work and effort go to waste on just one pie I made two so that I could enjoy CPP twice as long.

I had three goals when making CPP. 1) Make sure the veggies aren't complete mush ~ hence parboiling. 2)  Ample amounts of salt ~ nothing is worse than not enough flavor 3) A nice delicate thin crust ~ I am not a fan of thick pie crust.

Chicken Pot Pie

Crust:
2 cups sifted Flour
1 teaspoon Salt
2/3 cup Shortening
6-8 tablespoons ice cold Water
{chill dough for 2-4 hours before rolling}

Sauce:
1 medium diced Onion
4 tablespoons Butter
{saute butter and onions over medium heat}
1/3 cup Flour
1/2 teaspoon salt and pepper {be generous}
whisk in:
1 cup Cream
2 cups Chicken Stock
{cook over medium low heat for 10-15 mins. til sauce becomes thick}

Filling:
1 cup chopped Carrots
1cup Potatoes {peeled and chopped}
{Parboil carrots and potatoes just enough so they aren't crunchy}
1 cup Peas
1/2 cup of Celery {raw}
1 cup Chicken {I preferre rotisserie chicken left overs}
{Toss all ingredients into a large bowl and salt heavily}

Cook Pie for 1 hour and usually a little more at 375 degrees. Left overs are amazing so I highly recommend double the recipe and making TWO!!