Down South Chicken Pot Pie

Shredded chicken, carrots, potatoes, and peas in a savory southern gravy and baked between our homemade pie crust.

Ingredients

Crust

2 c flour 

1/4 t salt 

2/3 c butter

¼ c water

Filling

2 ½ c cooked cubed/shredded chicken 

2 c. peas 

¼ c. finely copped onion 

3 med sliced carrots 

2 med potatoes, peeled, cubed 

Sauce

6 T butter 

6 T flour 

2 c. half and half

1 c chicken broth

1 t salt 

½ t pepper 

Milk

Directions

Heat oven to 375. In large bowl stir together 2c flour and ¼ t salt.

Cut in 2/3 c butter until crumbly. Mix in water with fork.

Divide dough into 2/3 and 1/3 portions, set aside 1/3 dough

Roll 2/3 dough into 14” circle 1/8” thick

Gently fit into 3 qt. Deep dish

In large bowl combine filling ingredients, set aside

In 2 qt. Saucepan melt 3 T butter, stir in 3 T flour – make roux

Whisk in half and half, broth, s&P

Continue cooking until thick.

Stir hot sauce into filling, spoon into crust

Roll reserved dough into 10” circle 1/8” thick

Place on top of pie, flute edges to seal

Make 3 small slits in top crust

Lightly brush top with milk

Bake 50-60 min or until golden brown.