Chicken Pot Pie

• 1/3 cup unsalted butter

• 1/3 cup flour

• 1/3 cup chopped onion

• 1 cup diced carrots

• 1/2 cup sliced celery

• 2 cloves minced garlic

• 1/2 teaspoon salt or to taste

• 1 teaspoon chicken granule powder

• 1/2 teaspoon poultry seasoning

• 1/8 teaspoon pepper or to taste

• 1 3/4 cup reduced sodium chicken broth

• Slightly over 2/3 cup half and half

• 3/4 cup frozen peas

• 13 oz cooked shredded chicken - or if you do t have a skinned rotisserie chicken just put two boneless chicken breasts in the saucepot with your veggies and water and boil together 15 minutes then shred chicken ****

• 1 egg plus 1 tablespoon water whisked in small bowl for egg wash

Double Pie Crust-

• 2 1/2 cups flour

• 1 1/4 teaspoons salt

• 6 Tablespoons unsalted chilled butter

• 3/4 cup chilled vegetable shortening

• 1/2 cup ice water

Instructions for Crust-

Mix the flour and salt together in a large bowl.

Using a box cutter grate the butter and shortening into the flour mixture.

Measure 1/2 cup of water in a cup. Add ice. Stir it around. Drizzle the cold water in, 1 tablespoon at a time, and stir with a spatula or wooden spoon after every tablespoon added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps.

Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel overly sticky. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Flatten each half into 1 inch thick discs using your hands.

Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours.

When rolling out the chilled pie dough discs to use in your pie start from the center of the disc and work your way out in all directions, turning the dough with your hands as you go.

Line greased pie dish with one crust disc. Either cut the second disc into strips for a lattice top crust or use a little cookie cutter to cut shapes out. Set aside.

Instructions for Pot Pie-

In a saucepot, combine carrots, peas, and celery. Add water to cover and boil for 15-18 minutes. Check carrots with fork to make sure they are tender.**** (if using raw chicken breasts and not cooked shredded rotisserie add them here and cook with veggies)

Remove from heat, drain and set aside.

In a large nonstick saucepan melt butter over medium heat. Stir in onion and sauté 5 minutes.

Stir in minced garlic, flour, salt, chicken granule powder, poultry seasoning and pepper. Cook, stirring constantly, until mixture is bubbly, 2 minutes, remove from heat.

Stir in broth and half and half. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Stir in chicken and drained cooked veggies, remove from heat after a couple minutes. Taste for salt and pepper.

Heat oven to 425°F.

Pour chicken mixture onto dough in pie dish. Top mixture with lattice or cut out layer of dough. Brush with egg white mixture.

Bake for 38 minutes or until golden brown. Let rest 5 minutes before cutting into 8 slices.