Chicken Pot Pie

I love Chicken Pot Pie, like absolutely love it. The perfect mixture of crust and filling, such a great comfort food on a crisp night. The kids have gotten really excited by using cookie cutters, so as you can tell they decorated the top of the pot pie using their pumpkin cookie cutter. I found this recipe in the Winter of 2008 and it's become a favorite. I think one of the things that make this such a great recipe is we make our own homemade crust which really does make a huge difference, it may seem like "one more step" but it's quick, easy and well worth the extra few minutes to have your own homemade crust.



Chicken Pot Pie
Crust:
2 cups flour (sifted)
3/4 cup butter salted, softened
6 tbsp cold water
Put flour in a bowl, cut in butter until crumbly
Add water until ball is created (may need additional water)
Put in fridge for 4 hours (I've made this both ways by refrigerating and not refrigerating and don't notice a difference. I will say if you do refrigerate make sure to take it out at least 30 minutes before you're ready to use otherwise it's impossible to roll out.)

Filling:
1/3 cup butter
1/3 cup flour
1/2 tsp salt & pepper
1 tbsp garlic
1 onion, chopped
1 3/4 cup chicken broth (we use our homemade bone broth)
2/3 cup milk
1 lb cooked chicken, cubed
1 cup carrots, chopped
1 cup celery stalks, chopped
1 cup potatoes, chopped
1/2 cup frozen peas

Preheat oven to 400F
Melt butter.
Add salt, pepper, onion and garlic
Whisk in flour, then add chicken broth & milk (continue to whisk)
Cook & stir until thick
Add potatoes, carrots, celery & cook until desired firmness of veggies
Add chicken & peas
Mix well, pour into pie crust.
Cut slits into crust
Bake @ 400F for 30 minutes or until brown and bubbly