This is a comfort recipe that bakes up quickly and is enjoyed by our whole family. I use individual oven ready dishes, but you can easily bake this up in a pie pan. I will give directions for both methods!
Chicken Pot Pie
3 chicken breast halves, diced
1/2 c. celery, diced
1 c. carrots, diced
3 medium red potatoes, diced
1/2 tsp. kosher salt
1/2 c. onion….you guessed it…diced
1 T. olive oil
2 cans cream of chicken soup
1 c. chicken broth
1 tsp. refrigerated chicken base or 1 chicken bouillon cube
seasoning salt, to taste
In sauce pan, combine chicken, celery, carrots and potatoes. Cover with water, add salt, and bring to a boil. Reduce heat and simmer 10-12 minutes, or until potatoes are fork tender. Drain.
While vegetables and chicken are simmering, make your sauce.
In a skillet, heat oil. Add onion and cook until onion is clear. Add soup, broth, and chicken base. Bring to a boil then remove from heat. Pour over chicken and vegetables in saucepan. Set aside.
1/2 cup vegetable shortening
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold water
For 6 Individual Pies that hold 1 c. of filling:
Mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly. Add as much water as needed to hold together, and mix lightly with a fork. Roll gently on a floured surface to about an inch larger than pie plate. Using a biscuit cutter or bowl, cut out 6 circles, slightly larger than your oven dishes.
Fill each dish with 1 c. filling and place pie crust on top, pinching the edges and covering the filling. Brush with an egg wash (1 egg white and 1T. water) and seasoning salt. Place all dishes on a baking sheet and bake at 425 degrees for 25 minutes or until golden brown. Let cool 10 minutes before serving.
2 Crust 9″ Pie:
Double recipe for pie crust.
Mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly. Add as much water as needed to hold together, and mix lightly with a fork. Divide dough into two balls. Roll gently on a floured surface to about an inch larger than pie plate. Fold carefully in half, lift to pie plate, and unfold. Press into pan. Fill with chicken/vegetables and roll out top crust and place on top. Seal edges with a fork or the finger pinch method. Brush with an egg wash (1 egg white and 1T. water) and seasoning salt. Bake on a baking sheet at 425 degrees for 35 minutes or until crust is golden. Let cool 15 minutes before serving.
I hope your family enjoys these as much as we do! They really are easy to make. Comfort food, plain and simple.