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Homemade Chicken Pot Pie
Homemade Chicken Pot Pie
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Prep Time:
40 minutes
Total Time:
1 hour 5 minutes
Indulge in the ultimate comfort dish - scratch-made chicken pot pie with homemade crust and hearty stew. Worth the extra effort for a special touch.
Ingredients:
  • 2 cups Gold Medal™ all-purpose flour
  • 2/3 cup plus 2 tablespoons shortening
  • 4 to 6 tablespoons cold water
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup Gold Medal™ all-purpose flour
  • 1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
  • 1/2 cup milk
  • 2 1/2 cups shredded cooked chicken or turkey
  • 2 cups frozen mixed vegetables, thawed
Instructions:
  • Preheat the oven to 425°F. In a large bowl, mix flour and salt together, then cut in the shortening until the mixture looks like coarse crumbs. Gradually add cold water and mix until the flour is moistened. Divide the dough in half, shape each half into a ball, and flatten slightly. Wrap one ball in plastic wrap and refrigerate.
  • Roll out the remaining ball of dough on a lightly floured surface into an 11-inch circle. Fold it into quarters, then place the dough into an ungreased 9-inch pie plate. Unfold the dough and press firmly against the bottom and sides of the plate. Trim the crust to 1/2 inch from the edge of the pan and set it aside.
  • In a 2-quart saucepan, melt butter over medium heat. Add onion and cook for 2 minutes until tender. Stir in flour, salt, and pepper until combined. Slowly pour in broth and milk, stirring until thickened and bubbly. Add chicken and mixed vegetables. Remove from heat and transfer mixture into a pie plate lined with crust.
  • Roll out the chilled dough on a floured surface into an 11-inch circle. Fold the dough into quarters, place it over the filling, unfold it, and then trim, seal, and crimp or flute the edges.
  • Bake until crust is golden brown, about 30 to 40 minutes. During the last 15 to 20 minutes, cover the crust edge with foil to avoid over-browning. Allow to rest for 5 minutes before serving.

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