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Chicken Pot Pie
Chicken Pot Pie
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Prep Time:
40 minutes
Cook Time:
40 minutes
Total Time:
320 minutes
Savory chicken pot pie with tender vegetables in a homemade flaky crust.
Ingredients:
  • 2 cups all-purpose flour
  • 0.75 cup lard
  • 6 tablespoons cold water
  • 0.5 cup butter
  • 0.5 cup all-purpose flour
  • black pepper to taste
  • 2 tablespoons finely chopped onion
  • 3 cups chicken broth
  • 1.5 cups sliced mushrooms
  • 3 tablespoons butter
  • 3 cups cooked chicken, chopped
  • 2 carrot, finely chopped
  • 2 stalks celery, finely chopped
  • 2 potatoes, peeled and cubed
Instructions:
  • In a large bowl, mix together 2 cups of flour and 1 teaspoon of salt. Add lard and blend until mixture resembles coarse crumbs. Gradually stir in water until dough forms a ball. Divide dough into two balls, wrap in plastic, and chill in the refrigerator for 4 hours or overnight. Roll out one ball to fit a 9-inch pie plate for the bottom crust. Roll out the second ball for the top crust.
  • Preheat the oven to a toasty 400 degrees F (200 degrees C).
  • Melt 1/2 cup butter in a large saucepan over medium heat. Add flour, salt, pepper, and onion, stirring to blend. Slowly pour in chicken broth, stirring constantly until mixture is smooth and thickened. In a separate pan, sauté mushrooms in 3 tablespoons of butter, then mix into the saucepan. Add chicken, carrot, celery, and potatoes, and cook until slightly softened, about 5 to 7 minutes. Pour the mixture into the bottom pie crust. Cover with the top crust, seal the edges, and trim excess dough. Cut small slits on top for steam to escape.
  • Place your dish in the preheated oven and bake for about 30 minutes, or until the pastry turns a beautiful golden brown and the filling starts to bubble.

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