Chicken Pot Pie

Chicken Pot Pie 

Crust:

1. You can use any store bought crust you'd like or a home recipe.  My apple pie, pie crust is fussy, but really good!
2. For the Dough:
1. 2 1/2 cups all-purpose flour
2. 1 tsp. salt
3. 2 tsp. granulated sugar
4. 16 Tbs. (2 sticks) cold unsalted butter, cut into 1/2-inch dice
5. 3 to 4 Tbs. ice water
6. To make the dough, in a food processor, pulse the flour, salt, and granulated sugar together until combined, about 5 pulses. (Or Just use a pastry blender/fork if you are old school).  Add the butter and process until the mixture resembles coarse meal, about 10 pulses. Add 3 Tbs. of the ice water and pulse 2 or 3 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 tsp. at a time, pulsing twice after each addition. Turn the dough out onto a work surface, divide in half and shape each half into a disk. Wrap the disks separately in plastic wrap and refrigerate for at least 2 hours or up to overnight. 
7. Roll out the two disks to be your top and bottom crust.  Note:  when you pull them out, they will be ROCK hard.  Give it 5 minutes or so and then start rolling.  Be careful, too cold means it's rock hard, but too warm will make this delicate dough stickier than ever.  It's a happy medium.  

Chicken Pot Pie Filling:

1. Ingredients Needed:
1. 3 Celery Stalks Chopped
2. 3 Medium Carrots, chopped
3. 1 Large Onion
4. 1/2 Stick Butter
5. 1/4 Cup Flour
6. 2 Cups Chicken Broth or Stock
7. 2 Cups diced or shredded chicken or turkey or a combo
8. 1 Chicken Bouillon Cube
9. 1/4 Cup White Wine, Optional 
10. 1/4 Cup Frozen Peas
11. 1 Cup Heavy Cream
12. Thyme (fresh or dried)
13. Salt & Pepper as needed
2. Meat Prep:
1. I just used diced leftover chicken, but left over turkey or a combination of both would work.  Just make sure it's cooked before using in the pot pie. 
3. To make the filling:
1. Finely dice the vegetables Carrots, onions, and celery
2. Melt Butter in a dutch oven or large pot on medium heat.  Add the onion, carrots, and celery.  Saute for a couple of minutes.  
3. Add the shredded chicken or turkey.  Cook for 2 minutes
4. Add the broth, stirring constantly, then stir in the bouillon and wine if using.  
5. Add the flour to get the thick gravey consistency.  It should be gently boiling and thickening. 
6. Add the Frozen Peas 
7. Pour in the Cream and stir.   Allow the mixture to cook over low heat, thickening gradually, about 4 minutes. Season with the thyme, salt and pepper, and remove from the heat. Taste and adjust the seasonings as needed. Be sure it's adequately salted!
4. Assembly
1. Option 1 - Pour into a deep casserole dish with just a crust top 
2. Option 2 - Roll out the bottom pie crust, pour in the mixture, and put the top crust on.  
3. Either option - Make sure to make slits in the top to let the steam out. 
5. Bake until the crust is golden brown - About 30 minutes