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Sunday Go-to-Meetin' Chicken Pot Pie

Source of Recipe

From "My Southern Food" by Devon O'Day


List of Ingredients

Make-Ahead Icebox Piecrust:
◦  1½ cups all-purpose flour
◦  1½ tsp salt
◦  5 Tbsp cold butter
◦  ¼ cup butter-flavored shortening
◦  4½ Tbsp ice water

◦  1½ pounds boneless, skinless chicken breasts
◦  About 3 cups water
◦  1 tsp garlic powder, divided
◦  1 tsp salt, divided
◦  1 tsp pepper, divided
◦  1 medium onion, diced
◦  2 large carrots, peeled and diced
◦  2 Tbsp olive oil
◦  4 Tbsp butter
◦  ½ cup all-purpose flour
◦  1 cup cream
◦  1 cup sliced mushrooms (drain if using canned or jarred mushrooms)
◦  1 cup frozen green peas or whole sugar snap peas
◦  ½ tsp dried thyme
◦  ½ tsp dried basil

◦  2 egg whites whisked with 2 tablespoons water



Recipe

To make the piecrust:
Combine the flour and salt in a medium bowl. Cut in the butter and shortening with a pastry cutter until a coarse mealy texture. Add the ice water and mix with a fork until the dough holds together. Wrap in plastic and refrigerate overnight or at least 30 minutes before using. On a floured surface, roll out the dough to at least a 12-inch diameter circle to cover the pie in a skillet or to a 14-inch rectangular length to cover a baking dish. Set aside.

To make the pie filling:
Cover the chicken in about 3 cups of water in a large pot. Add ½ teaspoon of the garlic powder, ½ teaspoon of the salt, and ½ teaspoon of the pepper. Cook the chicken until tender and cooked through. Remove the chicken from the broth and cool, reserving 1 cup chicken broth. Chop the chicken into bite-size chunks and set aside.

Preheat the oven to 400° F.
In a large skillet, sauté the onion and carrots in the oil until tender. Spoon them over the chicken in a large bowl. Melt the butter in the same skillet on low heat, whisking in the flour when the butter is completely melted to form a sauce. When the sauce is smooth, gradually add the reserved 1 cup chicken broth, whisking constantly to prevent lumps. Add the cream and continue blending into a creamy sauce. Gradually stir in the mushrooms, peas, chicken mixture, thyme, basil, remaining ½ teaspoon garlic powder, remaining ½ teaspoon salt and remaining ½ teaspoon pepper until completely blended.

Cover the skillet with the round crust, or transfer the pie filling to a 13x9-inch baking dish and cover with the rectangular crust, cutting the excess from around the sides with a sharp knife. Bake the pie for 20 minutes. Remove from the oven and use a pastry brush the crust with the egg white mixture. Return the pie to the oven and bake for 10 more minutes.


Makes 6 to 8 servings



◦ Kitchen Notes:
You can chop the vegetables ahead of time and cook the chicken while the piecrust is chilling.