Pie Crust Recipe or you can use premade
3 cups flour, shifted
1 ½ cups vegetable shortening
1 ½ tsp salt
11- 12 Tbsp ice cold water
Pot pie filling
1 Tbsp butter or 1 Tbsp olive oil
1 onion, chopped
2 stalks of celery, chopped (optional)
1 can of Cream of Chicken with Herbs
½ cup milk
2 cans of chunk chicken breast
1 can of peas, drained
1 can of sliced carrots, drained
1 tsp of poultry seasoning
Salt and pepper to taste.
Pie Crust
In a medium bowl shift flour, salt, and vegetable shortening. With a hand mixture mix flour and shortening until very crumbly. Add ice water and mix until form a lose ball. Don’t over work or the dough will not be flaky. Divide in half and roll to a 12” round. This should fit 12” cast iron skillet. Put crust in skillet pressing to the skillets. Roll out the other half of dough and set aside.
Pot pie filling
Melt butter (or heat oil) in a sauté’ pan and add onion and sauté for 4-5 minutes until tender. Add soup and milk to onions and bring to simmer for 2-3 minutes to let soup thicken. Add chicken, peas, slice carrots, and poultry seasoning. Salt and pepper to taste.
Pour chicken mixture into the cast iron skillet with crust. Place second crust on top of filling. Cut excess crust around the side off. Pince top crust to the top of the bottom crust around the entire skillet. Use a sharp knife to cut 3-4 vents into the of the pie crust. This will allow steam to escape during baking.
Notes:
*I prefer cast iron, but the pie plate works just the same.
*I keep dehydrated celery in my pantry which can be used and added in with the milk and soup.
